These creamy baked taters are loaded with protein-packed Greek yogurt, almond butter and a crunchy, coconut-flecked granola. Read: A cozy breakfast with serious staying power!
Step 1
Make granola: Heat oven to 325°F. Line rimmed baking sheet with parchment paper.
Step 2
In medium bowl, combine pepitas, sunflower seeds and sesame seeds. In small bowl, whisk together maple syrup, oil, egg white, cayenne pepper and 1/8 teaspoon salt; drizzle over seed mixture and toss to coat evenly. Transfer to prepared baking sheet, arrange in even layer and bake, stirring halfway through, 15 minutes.
Step 3
Stir in coconut flakes and continue to bake until coconut is golden brown, 5 to 8 minutes more. Let cool completely.
Step 4
Meanwhile, roast sweet potatoes: Increase oven temp to 425°F. Prick potatoes all over with fork and place on large plate. Microwave on High, flipping halfway through, 6 minutes.
Step 5
Brush with oil, sprinkle with 1/4 teaspoon salt, then roast on baking sheet until tender, 18 to 20 minutes. When cool enough to handle, split top of each potato lengthwise to create pocket.
Step 6
Meanwhile, prepare toppings: In small bowl, whisk together almond butter, warm water, sesame oil and a pinch of salt until smooth. Fill roasted sweet potatoes with yogurt (1/4 cup each), drizzle with almond butter sauce and sprinkle with pepita granola (about 2 tablespoons per sweet potato; there will be leftover granola). Top with lime zest.
