1. Breakfast: Sweet Potato Greek Yogurt Parfait
Skill level: Beginner
Start to finish: 35 minutes
Prep: 5 minutes
Cook: 30 minutes
1 medium sweet potato, baked, skin removed
¼ tsp cinnamon
¼ tsp vanilla extract
2 Tbsp powdered peanut butter (optional)
½ tsp sugar of choice (optional)
1 Tbsp crushed peanuts (optional)
1 cup vanilla or plain Greek yogurt (divided into ½ cups)
1. Preheat oven to 375° and bake sweet potato for 20-30 minutes, or until soft. Remove, and let cool.
2. Remove skin and whip sweet potato using electric mixer. Add in cinnamon, vanilla, peanut butter, and sugar, if desired. Stir in 1 Tbsp of crushed peanuts.
3. Divide into half portions and place in bottom of small jar. Top each with ½ cup Greek yogurt of choice. Top with crushed peanuts.
Nutrition information (per parfait)
Calories: 210; total fat: 3g; saturated fat: 0g; protein: 18g; carbohydrates: 29g; fiber: 5g; sugar: 12g; cholesterol: 0mg; sodium: 350mg
Recipe and photo by Elizabeth Ann Shaw, MS, RD, CLT of Shaw’s Simple Swaps.Back to top