Sweet Potato Breakfast Bowl Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://hannahdelgado.com/sweet-potato-breakfast-bowl-recipe/
