Go Back
–+ servings
A close-up of a Delicious Sweet Potato Breakfast Bowl topped with blueberries, raspberries, and granola.

Delicious Sweet Potato Breakfast Bowl

Start your day with this nutritious and easy Delicious Sweet Potato Breakfast Bowl. It's a perfect option for health-conscious individuals and busy professionals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 1 bowl
Course: Breakfast
Calories: 224
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl
  • 2 medium sweet potatoes about 4 cups mashed
  • 1/4-1/2 cup unsweetened vanilla non-dairy milk I used almond
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted almond butter
  • 2 tablespoons maple syrup
  • 1/2 teaspoon cinnamon or to taste
  • 2 tablespoons ground flax seeds

Equipment

  • Oven
  • Baking sheet
  • Foil
  • Mixing bowl
  • Electric mixer

Method
 

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Wash the potatoes using a veggie brush and place on a baking sheet with foil.
  3. Bake for about 45-60 minutes or until easily pierced with a fork.
  4. Let the potatoes cool, then carefully remove the skin and add the flesh to a large mixing bowl.
  5. Add all of the remaining ingredients and beat with an electric mixer until nice and fluffy. Keep as is or heat up on the stove if the potatoes were previously refrigerated.
  6. Transfer to bowls and serve with fruit, banana bread granola, and extra cinnamon.

Nutrition

Calories: 224kcalCarbohydrates: 38gProtein: 7gFat: 11.2gFiber: 7.9gSugar: 6g

Notes

Once prepared, these breakfast bowls will store in the fridge for 5 days. Keep them in an air tight container for best results and reheat on the stove or in the microwave. To make this recipe nut free, use soy milk and sub the almond butter for sunflower seed butter.

Tried this recipe?

Let us know how it was!