Sweet Potato Breakfast Bowl Recipe

Introduction

This delicious sweet potato breakfast bowl is a warm, comforting way to start your day. Creamy mashed sweet potatoes are blended with almond butter, maple syrup, and warming spices for a naturally sweet and satisfying meal.

Ingredients

• 2 medium sweet potatoes (approximately 4 cups when mashed)
• 1/4 to 1/2 cup unsweetened vanilla almond milk (or other non-dairy milk)
• 1 teaspoon vanilla essence
• 2 tablespoons almond butter, unsalted
• 2 tablespoons pure maple syrup
• 1/2 teaspoon ground cinnamon (adjust to your liking)
• 2 tablespoons flaxseed powder

Instructions

1. Step 1: Preheat your oven to 400 degrees Fahrenheit. Wash the sweet potatoes thoroughly using a veggie brush. Place them on a baking sheet lined with foil and bake for 45-60 minutes, until easily pierced with a fork.
2. Step 2: Remove the potatoes from the oven and let them cool until safe to handle. Peel off the skins and add the flesh to a large mixing bowl, discarding or saving the skins for another use.
3. Step 3: Add the almond milk, vanilla essence, almond butter, maple syrup, cinnamon, and flaxseed powder to the bowl. Use an electric mixer to beat the mixture until fluffy and well combined.
4. Step 4: Transfer the fluffy sweet potato mixture to serving bowls. Garnish with fruit, banana bread granola, and a sprinkle of extra cinnamon if desired. Serve warm and enjoy.

Tips & Variations

• Adjust the amount of almond milk to reach your preferred consistency—less for thicker, more for creamier.
• For added protein, stir in a scoop of your favorite plant-based protein powder before mixing.
• Top with nuts or seeds for extra crunch and nutrition.
• You can substitute maple syrup with honey or agave syrup if preferred.
• If you don’t have fresh baked sweet potatoes, canned mashed sweet potatoes can work in a pinch.

Storage

Store any 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 restore creaminess. Add a splash of almond milk if the mixture thickens too much during storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of almond milk?

Yes, feel free to use any milk you prefer, including dairy. Just keep in mind that non-dairy milks like almond milk keep this recipe vegan-friendly.

How do I know when the sweet potatoes are fully baked?

You’ll know the sweet potatoes are done when a fork easily pierces through the flesh without resistance. Baking times can vary slightly depending on the size of your potatoes.

Sweet Potato Breakfast Bowl Recipe

Print Recipe

★★★★★

4.4 from 82 reviews

This Delicious Sweet Potato Breakfast Bowl is a warm and comforting dish perfect for a nutritious start to your day. Made with oven-baked sweet potatoes mashed and mixed with almond milk, almond butter, maple syrup, flaxseed powder, and cinnamon, this bowl is fluffy, naturally sweet, and packed with wholesome ingredients. Top with your favorite fruits or granola for an extra burst of flavor and texture.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 45-60 minutes
• Total Time: 1 hour to 1 hour 15 minutes
• Yield: 2–3 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 medium sweet potatoes (approximately 4 cups when mashed)
• 1/4 to 1/2 cup unsweetened vanilla almond milk (or other non-dairy milk)
• 1 teaspoon vanilla essence
• 2 tablespoons almond butter, unsalted
• 2 tablespoons pure maple syrup
• 1/2 teaspoon ground cinnamon (adjust to your liking)
• 2 tablespoons flaxseed powder

Optional Toppings

• Fresh fruit (such as berries or sliced banana)
• Banana bread granola
• Extra cinnamon for sprinkling

Instructions

1. Prepare and Bake the Potatoes: Preheat your oven to 400 degrees Fahrenheit. Wash the sweet potatoes thoroughly using a veggie brush to remove any dirt. Place the cleaned potatoes on a baking sheet lined with foil and bake for 45-60 minutes, or until a fork pierces them easily.
2. Cool and Scoop the Potatoes: Remove the potatoes from the oven and allow them to cool until safe to handle. Peel off the skins carefully and add the sweet potato flesh to a large mixing bowl. Discard or set aside the skins for another use.
3. Mix and Fluff the Potatoes: Add almond milk, vanilla essence, almond butter, maple syrup, ground cinnamon, and flaxseed powder to the bowl with the sweet potato flesh. Using an electric mixer, beat everything together until the mixture is fluffy and well combined. If made ahead and refrigerated, warm the mixture over low heat on the stove before serving.
4. Serve with Toppings: Transfer the fluffy sweet potato mixture to serving bowls. Garnish with fresh fruit, banana bread granola, and a sprinkle of extra cinnamon for added flavor and presentation. Enjoy immediately.

Notes

• You can adjust the amount of almond milk to reach your desired consistency.
• Maple syrup can be substituted with honey or agave syrup if preferred.
• Use other nut or seed butters if almond butter is not available.
• Sweet potatoes can be baked ahead of time and stored in the refrigerator for up to 2 days before mixing.
• Add a pinch of salt to balance the sweetness if desired.

Keywords: sweet potato breakfast bowl, healthy breakfast, sweet potato recipe, vegan breakfast bowl, nutritious breakfast, maple syrup, almond butter, cinnamon breakfast