Breakfast Sweet Potato with Hibiscus Tea Yogurt & Turmeric Granola


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Welcome back for part 2 of my edible flower series! Don’t forget to check out part one, a decedent Hibiscus Lemon Curd Tart if you haven’t already!

One of my favorite winter breakfasts was re-heating a already baked sweet potato and topping it with almonds, granola, and maple syrup. It’s filling, nutritious, has that addictive crunch, and tasted a oddly like Thanksgiving to me which made the first meal of the day all the more comforting. When I found the most gorgeous purple sweet potatoes at the market the other day, I knew I had to share this energizing breakfast recipe with all of you!

I decided to liven the recipe up a bit for this post since my standard fair is pretty wintery and a spring version was in order. Although the recipe I’m making here is with bright turmeric granola and tart hibiscus tea yogurt, you can make a simpler version with whatever granola you have on hand and plain yogurt sweetened with honey or maple syrup for a simple weekday breakfast. If going that route, you can also roast the sweet potato the night before and just reheat in the morning before adding the granola and yogurt.

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This recipe has a flower theme to it as this post is part of the Edible Flower Virtual Potluck hosted by the wonderful Will Frolic For Food! The amount of crazy inspiring recipes in this potluck is beyond words. Here is a full list of everyone participating if you’d like to take a peak at other delicious flower-inspired recipes:

Bread + Barrow | An Edible Flower Luncheon 
Dunk & Crumble | Strawberry Lilac Pavlovas
A Little Saffron | Raspberry Rose Fizz


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Breakfast Sweet Potato with Hibiscus Tea Yogurt & Turmeric Granola

Serves 2

  • 2 purple sweet potato (orange works fine too!)

For the granola:

  • 2 1/2 cups oats
  • 2 teaspoons dried turmeric
  • 1 teaspoon cinnamon
  • 1 Tablespoon citrus zest
  • 1/4 cup honey
  • 1/4 cup sunflower oil
  • 1/2 cup pumpkin seeds
  • dash of salt

 For the yogurt:

  • 1 cup plain greek yogurt
  • 1 teaspoon maple syrup (or honey)
  • 1 hibiscus tea bag
  • edible flowers, for garnish (optional)

To bake the potatoes (can be done the night before to speed up the process): Preheat oven to 425 degrees and poke the potatoes all over with a fork. Wrap the potatoes in tin foil and bake for 45 minutes to one hour (depending on the size of the potato). Remove from oven and let cool.

For the granola: Lower oven heat to 250 degrees and line a baking sheet with parchment paper. Combine all of the granola ingredients in a mixing bowl and stir until everything is coated with the honey and oil. Transfer to the lined baking sheet and spread out as evenly as possible. Bake for 45 minutes, stirring every 15 minutes, or until the granola has browned. Remove from oven and let cool.

For the yogurt: Make hibiscus tea according to the tea bag’s directions and set aside to cool. Once at room temperature, whisk the maple syrup and tea (starting with a teaspoon at a time) into the yogurt until you reach a smooth and creamy texture with a slightly pink hue to it.

To assemble: Slice the potatoes in half and top with granola, flavored yogurt, and edible flowers for garnish.


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  • Reply
    May 4, 2015 at 10:01 am

    This is gorgeous! I love the idea of of breakfast sweet potato (any excuse to eat more of them!) and it sounds utterly delightful with the tumeric granola (must make!) and the floral yogurt. So lovely!

  • Reply
    Strawberry Lilac Pavlovas » Dunk & Crumble
    May 4, 2015 at 10:04 am

    […] | Le Jus D’Orange | A Little Saffron | London Bakes | Snixy Kitchen | Top With Cinnamon | Vegetarian Ventures | Vidya Living | Will Frolic for Food […]

  • Reply
    Thea @ Baking Magique
    May 4, 2015 at 10:32 am

    I’ve never though of eating sweet potatoes for breakfast but after seeing these gorgeous photos I have to try it! And that granola sounds and looks incredible too :)

  • Reply
    Claire Ragozzino
    May 4, 2015 at 11:10 am

    If someone asks me the question, “If you had to live with one food forever, what would it be?” I hands down always answer: sweet potato. This recipe looks incredible, eager to add this one to my repertoire. Happy May!

    • Reply
      May 5, 2015 at 3:53 pm

      Yesss – sweet potatoes are up there for me as well since you can create a savory or sweet dish with them. So versatile!

  • Reply
    May 4, 2015 at 12:20 pm

    such gorgeous photographs!!

  • Reply
    Warm Vanilla Sugar
    May 4, 2015 at 5:08 pm

    This has got to be the prettiest sweet potato I’ve ever seen!! Love it!

  • Reply
    May 4, 2015 at 5:37 pm

    this styling! i think your photos and styling are some of my favorite of this whole potluck. everything about this is magic. i’ve never heard of breakfast sweet potatoes but YOU KNOW i’m gonna be trying that out now! loving how creative and unique this turned out to be. you get all the high fives!!!

    • Reply
      May 5, 2015 at 3:52 pm

      Thanks so much again for hosting the potluck, Renee! I’ve discovered so many amazing blogs from it!

  • Reply
    Meg | Bread + Barrow
    May 4, 2015 at 5:42 pm

    Never ever thought of using a sweet potato as a breakfast food – and now I am totally craving this! Absolutely stunning – and that flower garland you created – gorgeous. I love how colorful this post and recipe both are. Love it!

  • Reply
    May 4, 2015 at 5:47 pm

    I adore sweet potatoes as an afternoon snack with soy sauce or coconut aminos and honey….must definitely consider it for breakfast too! And I knew someone who ate one before going to bed, plain. Guess they are good anytime?

    • Reply
      May 5, 2015 at 3:52 pm

      Ooooh with soy sauce or coconut aminos sound amazing! I’m all about that sweet and salty so those sound like the perfect afternoon snack!

  • Reply
    May 4, 2015 at 6:03 pm

    I want to LIVE inside these photos, Shelly. They’re so, so, so gorgeous. Absolutely adore. Thanks for such beautiful inspiration today.

  • Reply
    May 4, 2015 at 8:46 pm

    Okay, this is so breathtakingly beautiful I can’t stand it! The bright flowers against the purple sweet potato… it’s like something out of a dream. Unreal.

    • Reply
      May 5, 2015 at 2:54 pm

      Thanks, Sonja! I also had a similar thought of how that purple potato is so vibrant that it feels like it’s from a cartoon or Dr. Seuss book or something – ha!

  • Reply
    May 4, 2015 at 11:31 pm

    This is so amazing! Totally inspired!! :)

    Oh and I have been so into edible flowers lately, but yours are WAY prettier than any I can find!

    • Reply
      May 5, 2015 at 2:53 pm

      Thanks, Tieghan! I got mine from Marx Foods (http://marxfood.com/) if you’d ever want to check ’em out! They sent me a few different kinds but the micro-blend was just beyond gorgeous!

  • Reply
    May 5, 2015 at 1:23 am

    Shelly, these photos are EVERYTHING!! That shot of you + the nasturtiums is the best thing I’ve seen all day. And breakfast sweet potato? I need this!! Prettiest breakfast sweet potato there ever was. Thank so much for sharing this and soooo pumped to have found you today thanks to Renee’s awesome potluck!!

    • Reply
      May 5, 2015 at 3:50 pm

      SO excited to have found you as well! So much creativity out there!

  • Reply
    Sarah @ SnixyKitchen
    May 5, 2015 at 4:05 am

    This is seriously the prettiest breakfast I’ve ever seen! If I got to eat this first thing in the morning, the day is guaranteed to be amazing. I love the bright vibrant edible flowers you found to top this too! And that shot of the flowers in the air? Stunning!

  • Reply
    Sini | My Blue&White Kitchen
    May 5, 2015 at 5:06 am

    Whoa! This post is killing me with its beauty. The idea of sweet potatoes for breakfast sounds great and the toppings are just magical.

  • Reply
    May 5, 2015 at 5:26 am

    amazing pictures!! love it


  • Reply
    May 5, 2015 at 6:31 am

    Whoa! Gorgeous photos.

    • Reply
      May 5, 2015 at 3:49 pm

      :) Thanks, Mariela! <3

  • Reply
    Felicia @ Ingredient1
    May 5, 2015 at 11:14 am

    What an innovative use of sweet potatoes! Beautiful photography – we loved following the edible flower potluck!

    • Reply
      May 5, 2015 at 3:49 pm

      Thanks, Felicia! The edible flower potluck turned out so well…I’ve really enjoyed reading everyone’s posts as well!

  • Reply
    May 5, 2015 at 1:38 pm

    This whole post should be up for every award! Innovative recipes, perfectly styled, and visually provocative! Like edible confetti! And that line up for the potluck – amazing!

    • Reply
      May 5, 2015 at 3:47 pm

      Awww – thanks for the kind words, Lisa! You are always so supportive – I can’t get over it!! <3

  • Reply
    Betty | le Jus d'Orange
    May 5, 2015 at 2:03 pm

    WOW. Girl, your PHOTOS!! How have I never stumbled upon your blog before? This is crazy. Your photos are so stunning. You’ve got yourself an avid reader. I’m so happy Renee’s potluck brought me to you. I’ve been going through every post and loving every single one!!

    And sweet potato for breakfast? I’m all in.

    • Reply
      May 5, 2015 at 3:46 pm

      I had the same thought when coming across your blog yesterday – I can’t believe I haven’t been to it before! Excited to start following along and thanks for stopping by VV!

  • Reply
    May 8, 2015 at 11:59 am

    Hey I love your food blog! Please check out mine and let’s connect?


  • Reply
    May 11, 2015 at 6:11 pm

    the turmeric granola is amazing!! I’ve made it twice already!!

  • Reply
    Raquel @ My California Roots
    May 20, 2015 at 4:39 pm

    What fun, beautiful photos! So unique. And I’ve never seen purple sweet potatoes, but I’m going to have to try those one of these days. Looks delicious!

  • Reply
    Tori Avey @ ToriAvey.com
    May 20, 2015 at 5:01 pm

    So creative! Great idea. Love turmeric. :)

  • Reply
    Thalia @ butter and brioche
    May 20, 2015 at 6:38 pm

    Wow this is such an innovative and i’m sure delicious breakfast recipe. I never ever would have thought to make something like this for breakfast but I definitely am inspired too. Beautiful! Xx

  • Reply
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