Sweet Potato Breakfast Bowl Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
