Sweet Potato Breakfast Bowl Recipe

Introduction

This delicious sweet potato breakfast bowl is a warm, nourishing way to start your day. Combining naturally sweet roasted sweet potatoes with almond butter, maple syrup, and warming spices creates a creamy, fluffy dish that feels both comforting and wholesome.

Ingredients

• 2 medium sweet potatoes
• 2 tbsp unsalted almond butter
• 1/4 to 1/2 cup unsweetened vanilla almond milk
• 1 tsp vanilla extract
• 2 tbsp maple syrup (grade A amber for best flavor)
• 1/2 tsp ground cinnamon
• 2 tbsp ground flaxseed

Instructions

1. Step 1: Preheat your oven to 400 degrees Fahrenheit. Wash the sweet potatoes thoroughly using a vegetable brush to remove any dirt. Place the potatoes on a foil-lined baking sheet and bake for 45-60 minutes, or until they can be easily pierced with a fork.
2. Step 2: Remove the potatoes from the oven and allow them to cool until they can be handled safely. Peel off the skins carefully and add the cooked sweet potato flesh to a large mixing bowl. Discard the skins or save them for another use.
3. Step 3: Add almond butter, vanilla almond milk, vanilla extract, maple syrup, ground cinnamon, and ground flaxseed to the sweet potato flesh. Use an electric mixer to beat the mixture until it becomes light and fluffy, ensuring all ingredients are well combined. If prepared ahead and refrigerated, gently warm the mixture on the stove over low heat before serving.
4. Step 4: Scoop the sweet potato mixture into serving bowls. Top with your choice of fruit, banana bread granola, and a sprinkle of extra cinnamon for added flavor and texture. Enjoy warm as a comforting breakfast or snack.

Tips & Variations

• For a nut-free version, substitute almond butter with sunflower seed butter or tahini.
• Add a pinch of nutmeg or ginger for a spicier flavor profile.
• Use canned pumpkin puree as a shortcut, but fresh roasted sweet potatoes provide the best texture and sweetness.
• Top with chopped nuts, coconut flakes, or fresh berries for extra crunch and nutrients.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to maintain a smooth texture. Avoid overheating to prevent dryness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, this recipe is naturally vegan as it uses plant-based almond butter and almond milk with no animal products.

What can I use instead of ground flaxseed?

You can substitute ground flaxseed with chia seeds or omit it entirely, though flaxseed adds a nice nutritional boost and helps thicken the mixture.

Sweet Potato Breakfast Bowl Recipe

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★★★★★

4.7 from 67 reviews

A comforting and nutritious Sweet Potato Breakfast Bowl that combines the natural sweetness of baked sweet potatoes with almond butter, maple syrup, and warm spices. This fluffy, creamy breakfast is perfect for a wholesome start to your day, topped with fresh fruit, granola, and a hint of cinnamon.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 45 to 60 minutes
• Total Time: 55 to 70 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 medium sweet potatoes
• 2 tbsp unsalted almond butter
• 1/4 to 1/2 cup unsweetened vanilla almond milk
• 1 tsp vanilla extract (Simply Organic recommended)
• 2 tbsp maple syrup (grade A amber rich for best flavor)
• 1/2 tsp ground cinnamon
• 2 tbsp ground flaxseed

Instructions

1. Prepare and Bake the Potatoes: Preheat your oven to 400°F (204°C). Wash the sweet potatoes thoroughly using a vegetable brush to remove any dirt. Place them on a foil-lined baking sheet and bake for 45-60 minutes, or until easily pierced with a fork.
2. Cool and Scoop the Potatoes: Remove the baked sweet potatoes from the oven and let them cool until safe to handle. Peel off the skin carefully and transfer the flesh to a large mixing bowl. Discard or save the skins for another use.
3. Mix and Fluff the Potatoes: Add the almond butter, unsweetened vanilla almond milk (adjust quantity for desired consistency), vanilla extract, maple syrup, ground cinnamon, and ground flaxseed to the bowl with the sweet potato flesh. Use an electric mixer to beat until the mixture is fluffy and well combined. If previously refrigerated, warm gently on the stove over low heat before serving.
4. Serve with Toppings: Spoon the fluffy sweet potato mixture into serving bowls. Garnish with your choice of fresh fruit, banana bread granola, and an extra sprinkle of cinnamon to enhance flavor and presentation. Enjoy warm as a comforting breakfast bowl.

Notes

• Adjust the amount of almond milk to achieve your preferred bowl consistency—less for thicker, more for creamier.
• Maple syrup grade A amber rich provides the best flavor, but pure maple syrup works well too.
• The sweet potato skins can be baked crisp for a crunchy snack if saved.
• Ground flaxseed adds fiber and nutrients; you can substitute with chia seeds if desired.
• This recipe can be made ahead; reheat gently before serving.

Keywords: sweet potato breakfast, vegan breakfast bowl, healthy breakfast, baked sweet potatoes, almond butter breakfast, maple syrup breakfast, gluten free breakfast