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Breakfast Stuffed Sweet Potato with Stovetop Granola and Maple-Tahini Butter

Granola-Stuffed Sweet Potatoes with Maple-Tahini Butter

Granola-Stuffed Sweet Potatoes with Maple-Tahini Butter is the ultimate brunch recipe. Fiber-filled, kid-friendly, and sure to become a weekend family favorite.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6


  • 6 medium sweet potatoes
  • 2 Tbsp. extra-virgin olive oil
  • 3/4 cup Bob's Red Mill Old Fashioned Rolled Oats
  • 1/3 cup chopped pecans or walnuts
  • 1/4 cup pepitas pumpkin seeds
  • 1/2 tsp. ground cinnamon
  • 3/4 tsp. sea salt divided
  • 1/4 tsp. ground ginger
  • 1 tsp. finely chopped fresh rosemary
  • 3 Tbsp. unsalted butter
  • 3 Tbsp. tahini sesame seed paste
  • 2 Tbsp. maple syrup


  • Preheat oven to 400°F. Pierce sweet potatoes all over with a fork and place on a foil-lined baking sheet. Bake for 1 hour, or until fork-tender. Transfer to a serving platter and slice each potato down the center, lengthwise.
  • While the potatoes roast, prepare stovetop granola. Heat oil in a large skillet over medium. Once hot, add oats, nuts, pepitas, cinnamon, 1/2 tsp. of the salt, and ginger; stir to coat. Cook granola, stirring often to prevent burning, until oats are golden and mixture is fragrant, about 5 to 7 minutes. Remove from heat and stir in rosemary.
  • Prepare maple tahini butter by melting butter in a small saucepan over medium-low. Whisk in tahini, maple syrup, and remaining 1/4 tsp. salt. Once mixture is smooth, remove from heat.
  • Assemble sweet potatoes by filling each potato evenly with granola and drizzling maple tahini butter overtop. Serve immediately.