Happy Monday!

Sorry. Too much? Too early? I feel ya. Well. Grab a cup of coffee, and let’s beat those Monday morning blues with a bomb breakfast that will make you feel ready for the week.

Over the weekend, I had a realization. In summary: I AM GOING TO SCREAM IF I EAT ANOTHER BOWL OF CHIA PUDDING.

Don’t get me wrong. I love chia pudding. But after eating it for about 18 days in a row, the texture and taste leaves me nauseous and I needed something new. I like having something a little sweet in the morning (I know, bad habit, whatever), and figured what’s better than a sweet potato to satisfy those cravings? Topped with gooey, caramelized pear, sweet and tangy pomegranate aerils, and creamy cashew butter, this breakfast is a winner. I would also say it’s more of a loose outline of a recipe than an actual recipe, and really easily customizable. Don’t like pear? (Are you crazy?) Swap for your favorite apple! Switch up the cashew butter and sub in some almond or peanut butter, or trade the raisins for dried cranberries or cherries. Anything goes, really. But, my advice? Don’t skip the pomegranate. I’m eating as much pomegranate as I can before they go out of season soon, and in this dish they add some great crunch and juiciness.



Stuffed Breakfast Sweet Potato | Odessa Darling

Stuffed Breakfast Sweet Potato | Odessa Darling

Stuffed Breakfast Sweet Potato | Odessa Darling

Stuffed Breakfast Sweet Potato | Odessa Darling


Trust me. Don’t skip the pomegranate.

Stuffed Breakfast Sweet Potato
This delicious sweet potato stuffed with caramelized pear, raisins, and pomegranate seeds is a hearty and healthy breakfast. It's something everyone can enjoy, as it is vegan, gluten free, and paleo friendly.
Recipe type: Breakfast
Serves: 1-2
  • 1 sweet potato
  • ½ - 1 pear
  • ¼ cup raisins
  • ¼ cup pomegranate aerils
  • Cashew butter
  • Cinnamon
  1. Wash sweet potato and poke several holes in it with a fork. Put on plate and microwave 6 minutes, flipping once halfway through. Alternately, you can bake your sweet potato at 400° for about 45 minutes.
  2. While sweet potato is cooking, dice ½ - 1 pear. Place in small saucepan with 2 tablespoons of water, a pinch of salt, and sprinkle with cinnamon. Cook over medium heat about 5 minutes, until pear starts to caramelize. Remove from heat and set aside.
  3. When sweet potato is done cooking, cut a slit in the middle, but be sure not to cut all the way through. Open the sweet potato like a book and scoop out some of the insides on both sides. You can discard this or save for a different recipe. Stuff each side with caramelized pear filling, drizzle with cashew butter, and top with raisins and pomegranate aerils. Enjoy!
Serves 1-2 depending on the size of your sweet potato and how hungry you are 🙂

Don’t forget to tag #odessadarling on Instagram if you make this! 🙂



Came across this on Finding Vegan–this recipe looks delicious! Although this it would definitely just serve me–no way I’d share. 😉 I only ever think of sweet potatoes for lunch or dinner; thanks for helping me think outside the box!

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