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Sweet Potato, Yogurt and Walnuts

A sick day discovery

by Allison Clayton

When I am ill, I certainly don’t feel like cooking, but I usually always do. I can only lounge on my couch for so long before I get antsy. I’ve seen these breakfast-centric sweet potatoes making their rounds on my Instagram feeds for sometime now. Looking extremely versatile, I decided to give one a shot.

I was going to go a nut butter and blueberry route originally, but something about yogurt and nuts called me instead. It was a decision I don’t regret. It’s filling and delicious, not to mention easy on the throat if you’ve got a sore one as I did!

I can’t wait to make this for breakfast again on a day when I’m not so down and out, but it was an absolute comfort to me in my sickly state.

(Serves 1)


– 1 sweet potato or yam, scrubbed and dried
– 1/4 cup yogurt of choice (I use Siggi’s Vanilla Skyr)
– 4 walnuts, chopped
– 1 teaspoon ground cinnamon


  1. Preheat oven to 375°F.

  2. Pierce sweet potato a few times over its surface with a fork. Place on cooking sheet and place in oven for 45 – 50 minutes. Remove and allow to cool slightly, roughly 10 minutes.

  3. While potato is cooling, add chopped walnuts to a small frying pan and turn heat to medium-low. Sprinkle with cinnamon and shake in pan to coat. Cook for 3 – 4 minutes or until nuts become toasty; do not allow them to get too browned!

  4. Split sweet potato in half and fill / top with yogurt and walnuts. Eat immediately.