Cold Sweet Potato Bowl

Serves: 1


  • 1 medium-sized sweet potato
  • Olive oil
  • Greek yogurt (I used Fage Total full fat Greek yogurt)
  • Strawberries, halved
  • Blueberries
  • Pomegranate seeds
  • 1-2 tablespoons rolled oats

Do it:

  1. Preheat oven to 415°F and line a baking sheet with aluminum foil
  2. Pierce sweet potato with a fork (~5 times) and brush with olive oil
  3. Bake potato for 40-50 minutes or until crispy on the outside and soft on the inside
  4. Let sweet potato cool before storing in an airtight container in the fridge overnight (can be made a few days in advance)
  5. Once sweet potato has chilled, cut in half and stuff with Greek yogurt + fruit + rolled oatsIMG_2353

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