Vegan Sweet Potato Breakfast Boat with Maple Sea Salt Granola and Fig Jam

Vegan Sweet Potato Breakfast Boat with Maple Sea Salt Granola and Fig Jam

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This is definitely a healthy sweet go to Vegan Sweet Potato Breakfast Boat with Maple Sea Salt Granola and Fig Jam. I like the combination of sweet and salty in this breakfast delight. With a large sweet potato this makes enough for two to three people to enjoy without breaking the bank. I can never finish a medium one on my own. This is one the whole family will enjoy.

How To Make Vegan Sweet Potato Breakfast Boat

When cooking the sweet potato I chose to bake it. I like how solid but soft the sweet potato stays. Boiling it just seems too soft and wet for this dish. I like cutting the sweet potato in half the long way and topping both sides with all the yummy toppings. This really makes it easy to make for two people. I then fluff up the insides of the sweet potato and let some of it dump out over the side of the potato onto the plate. This leaves a nice size hole to fill with granola and vegan yogurt. It’s a pour on type of dish and everything falls over the sides of the sweet potato.

You can use any variety of granola that you like to use. I have used many different kinds but I really like one by Bob’s Red Mill Homestyle Granola Maple Sea Salt. The salt really gives the whole dish a baked good taste helping mingle up all the flavors. Picking out a vegan yogurt is optional because I don’t feel it really needs yogurt. It does add a very nice creaminess. I chose a vegan coconut vanilla yogurt to top the granola. I think any vegan vanilla yogurt can work.

Vegan Sweet Potato Breakfast Boat
Vegan Sweet Potato Breakfast boat. Photo by Spicy Saucy Vegan

Topping this Vegan Sweet Potato Breakfast Boat with fig jam really pops the difference of a new experience. I love fig jam but it is sometimes hard to put fig jam together with other flavors. I found that the jam really rounded up the sweetness that is needed for all the flavors to come together and complement the sweet potato. There is a brand from Trader Joe’s from France that is my favorite called Les Comtes de Provence an Organic Fig Fruit Spread. It is a perfect consistency and not too runny to drip over the sweet potato.

Last to add that this mountain of piled high breakfast is the cinnamon and vegan buttered walnuts. This is so very simple. It’s just walnuts in a small skillet with melted butter and added cinnamon. Roast for just a couple of minutes and poured it over everything. Top with dried cranberries for that little tang and shredded coconut. I do hope you enjoy this creative adventure of my Vegan Sweet Potato Breakfast Boat with Maple Sea Salt Granola and Fig Jam.

Vegan Sweet Potato Breakfast Boat with Maple Sea Salt Granola and Fig Jam

Spicy Saucy Vegan
This is a dish where you can bake the sweet potatoes ahead of time and just warm them up in the morning. Something nutritious for everyone in the family. Bring all the ingredients to work and quickly assemble it for lunch or even dinner.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Breakfast, Dinner, Lunch
Cuisine American
Servings 2


  • Baking sheet lined with aluminum foil
  • Small skillet
  • Small cooking pot


  • 1 Large Sweet Potato
  • 1 sm Vegan Coconut Yogurt optional
  • ¾ cup Granola (Maple Sea Salt by Bob's Red Mill)
  • ½ cup Fig Jam
  • cup Walnuts
  • 2 Tbsp Vegan Butter
  • ¼ tsp Cinnamon
  • ¼ cup Dried Cranberries
  • 2 Tbsp Shredded Coconut


  • Preheat oven to 400°. Line a baking sheet with tinfoil. Wash the sweet potato with a vegetable scrub brush and pick 4 to 5 holes in with a sharp knife. Place the sweet potato on the lined baking sheet and bake for 40 minutes or until soft to squeeze with a oven mitt.
  • When the sweet potato is at it's last ten minutes of cooking, put in a heated small skillet on medium the 2 tablespoons of vegan butter. Add the walnuts and cinnamon. Roast in the butter for 2 minutes. Put the walnuts aside with a lid over the skillet.
  • In a small pot on low heat add the Fig jam. Watch to keep stirring. Heat just enough to warm up the jam and set aside with a lid on top.
  • When the sweet potatoes are done take out of the oven and transfer them to a large plate using an oven mitt. Cut them in half the long way. Transfer the other half onto another plate or put aside to cool and store for later.
  • Fluff out the insides of the sweet potato and top with the granola then the yogurt, then the warm fig jam, then the cinnamon butter walnuts and last the dried cranberries and shredded coconut. Eat while warm.
  • Sprinkle with extra cinnamon and sea salt if desired.
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