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–+ servings
A Delicious Sweet Potato Breakfast Bowl topped with cinnamon and granola, with a side of blueberries.

Delicious Sweet Potato Breakfast Bowl

This recipe offers a nutritious and energizing breakfast option, perfect for busy mornings. It's a delightful way to incorporate more vegetables into your diet without compromising on taste.
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 1 bowl
Course: Breakfast
Cuisine: American
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 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 your oven to 400 degrees Fahrenheit.
  2. Wash the sweet potatoes and place them on a foil-lined baking sheet.
  3. Bake for 45-60 minutes, or until easily pierced with a fork.
  4. Let the potatoes cool. Carefully remove the skin and add the flesh to a large mixing bowl.
  5. Add the remaining ingredients to the bowl. Beat with an electric mixer until fluffy. If the potatoes were refrigerated, you can heat the mixture on the stove.
  6. Transfer to bowls and serve with your favorite toppings like fruit, granola, and extra cinnamon.

Nutrition

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

Notes

The cooking time for sweet potatoes varies based on size. They are done when a fork easily goes through the center. Prepared bowls can be stored in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave. For a nut-free version, use soy milk and sunflower seed butter instead of almond butter.

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