Baked Sweet Potato with Coconut Yogurt & Granola Topping
Whole sweet potatoes baked until their skins are crisp and their flesh is beautifully soft, fluffy, and naturally sweet. Split open and generously filled with smooth coconut yogurt, then piled high with golden, crunchy homemade granola. Every bite offers the perfect contrast — warm, tender, caramelised sweet potato paired with cool, creamy yogurt and wonderfully nutty, chewy oats. Delicious for breakfast, a wholesome snack, or a light dessert — completely free from dairy, eggs, and refined sugar!
Shared by jessy
Time
65 min
Serves
2
Difficulty
easy
🛒 Ingredients
- #Sweet Potatoes;
- 2 medium sweet potatoes — uniform size
- 1 tsp coconut oil — for rubbing skins.. Pinch of sea salt
- #Homemade Maple-Oat Granola;
- 80 g rolled oats.. 1 tbsp coconut oil — melted.. 1½ tbsp maple syrup
- ¼ tsp ground cinnamon.. Pinch of sea salt
- 1 tbsp chopped almonds or walnuts — optional
- 1 tsp dried coconut flakes — optional
- #Creamy Filling;
- 120–150 ml unsweetened coconut yogurt — or other plant-based yogurt
- 1–2 tsp maple syrup — to taste.. ¼ tsp vanilla extract
- Extra cinnamon — for dusting
👩🍳 Instructions
- 1
Bake the sweet potatoes: Preheat oven to 200°C (400°F). Scrub the sweet potatoes thoroughly and pat completely dry. Prick each one all over with a fork — this lets steam escape and speeds cooking. Rub skins lightly with coconut oil and sprinkle with a tiny pinch of salt. Place directly on the oven rack or a baking tray. Bake for 45–55 minutes until the skins are crisp and the flesh feels very soft when gently squeezed.
- 2
Make the granola: While potatoes bake, lower oven temperature to 180°C (350°F). In a small bowl, combine the rolled oats, melted coconut oil, maple syrup, cinnamon, salt, and nuts or coconut if using. Stir until every flake is lightly coated and sticky. Spread thinly onto a small baking tray lined with parchment paper. Bake for 10–12 minutes until beautifully golden and fragrant. Remove and let cool completely on the tray — it will crisp up as it cools. Break into chunky clusters.
- 3
Prepare the yogurt filling: In a small bowl, stir together the coconut yogurt, maple syrup, and vanilla extract. Taste and add a little more sweetener if needed — it should be creamy and lightly sweet to balance the potato.
- 4
Assemble beautifully: Once the sweet potatoes are cool enough to handle, slice them open lengthwise — do not cut all the way through. Press gently to open wide and fluff the hot orange flesh lightly with a fork. Spoon the sweetened coconut yogurt generously into each opening, allowing it to cascade down the sides.
- 5
Top and serve: Pile the golden crunchy granola thickly over the yogurt. Dust lightly with extra cinnamon. Enjoy immediately — warm, sweet, creamy, and wonderfully crunchy in every mouthful!