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–+ servings
Sweet Potato Breakfast Bowl

Creamy Sweet Potato Breakfast Bowl for a Nutritious Morning

A nourishing Sweet Potato Breakfast Bowl packed with vitamins and fiber, perfect for a healthy start.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 medium Sweet Potatoes Beauregard, Jewel, or Hannah recommended
  • 1/2 cup Almond Milk Start with a small amount
For the Toppings
  • 1/4 cup Nuts (Pecans/Walnuts) Optional for crunch
  • 2 tablespoons Maple Syrup Can substitute with honey
  • 2 tablespoons Almond Butter Adds healthy fats
  • 1 tablespoon Flaxseed Let sit for 5 minutes after mixing

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Fork or Electric Mixer

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C). Allow it to fully preheat, about 10-15 minutes.
  2. Wash and dry the sweet potatoes, then place them on a lined baking sheet.
  3. Bake the sweet potatoes for 45-60 minutes until fork-tender.
  4. Remove and let cool for about 10 minutes, then peel off the skins.
  5. In a mixing bowl, combine sweet potato flesh, almond milk, and toppings; mash until smooth.
  6. Let the mixture sit for 5 minutes to thicken.
  7. Spoon the mixture into bowls and add your favorite toppings.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 150mgPotassium: 600mgFiber: 7gSugar: 10gVitamin A: 12000IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Choose medium-sized sweet potatoes for the best flavor. Store leftovers in an airtight container for up to 5 days.

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