Recipe type: Breakfast, Dessert, Paleo, Grain Free, Gluten Free, Vegan

Prep time:  5 mins

Cook time:  45 mins

Total time:  50 mins

Breakfast baked sweet potatoes stuffed with creamy almond butter, banana slices, chia seeds & a sprinkle of cinnamon! An easy to make paleo breakfast that tastes like dessert!


  • 2 medium DOLE sweet potatoes, washed

  • 2 tablespoons natural almond butter

  • 1 DOLE banana, sliced

  • 2 teaspoons chia seeds

  • Cinnamon

  • Sea salt


  1. Preheat oven to 375 degrees F. Line a medium baking sheet with parchment paper or foil.

  2. Use a fork to poke several holes in the sweet potatoes, then place on prepared baking sheet and roast sweet potatoes for 45 minutes-1 hour or until fork tender. Remove from oven and allow to cool for 5-10 minutes.

  3. Once ready to eat, split the warm sweet potatoes open with a knife and sprinkle with a tiny bit of sea salt. Next drizzle 1 tablespoon of almond butter, 1 teaspoon of chia along with banana slices and finally a sprinkle of cinnamon in each sweet potato. Serve immediately.


For more protein (and if you aren't paleo/vegan): Add 1/2 cup of greek yogurt on top of the potatoes!