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–+ servings
A Delicious Sweet Potato Breakfast Bowl topped with mixed berries, nut butter swirl, and walnuts.

Delicious Sweet Potato Breakfast Bowl

I remember struggling to get my kids excited about breakfast, often using the same uninspired options. One day, I tried sweet potatoes, turning them into a colorful and flavorful breakfast bowl. With toppings like almond butter, berries, and cinnamon, my kitchen filled with laughter and the aroma of baking sweet potatoes. My kids ate their bowls quickly and asked for more. This experience started my focus on creating breakfasts that nourish and please young eaters.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 bowl
Course: Breakfast
Cuisine: American
Calories: 224
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl
  • 2 medium sweet potatoes (about 4 cups mashed)
  • 1/4-1/2 cup unsweetened vanilla non-dairy milk I used almond
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted almond butter
  • 2 tablespoons maple syrup
  • 1/2 teaspoon cinnamon or to taste
  • 2 tablespoons ground flax seeds

Equipment

  • Oven
  • Baking sheet
  • Electric mixer

Method
 

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Wash the potatoes using a veggie brush and place them on a baking sheet lined with foil.
  3. Bake for about 45-60 minutes or until you can easily pierce them with a fork.
  4. Let the potatoes cool, then carefully remove the skin and add the flesh to a large mixing bowl.
  5. Add all of the remaining ingredients and beat with an electric mixer until the mixture is fluffy. If the potatoes were refrigerated, heat the mixture on the stove before serving.
  6. Transfer the mixture to bowls and serve with fruit, banana bread granola, and extra cinnamon.

Nutrition

Calories: 224kcalCarbohydrates: 38gProtein: 7gFat: 11.2gFiber: 7.9gSugar: 6g

Notes

The cooking time for the sweet potatoes depends on their size. 45-60 minutes is standard, but they are done when a fork slides through the center easily.
Once prepared, these breakfast bowls will store in the fridge for 5 days in an air tight container. Reheat them on the stove or in the microwave.
To make this recipe nut free, use soy milk and substitute sunflower seed butter for the almond butter.

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