Delicious Sweet Potato Breakfast Bowl

Why You’ll Love This Recipe

I enjoy how naturally sweet and comforting this bowl tastes without needing refined sugar. The sweet potatoes create a creamy base, while the almond butter adds richness and depth.

I also appreciate how flexible this recipe is. I can adjust the sweetness, spice level, or thickness depending on my mood. It works beautifully as a warm breakfast during colder months, but I can also enjoy it slightly cooled with fresh toppings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 taste)
2 tablespoons flaxseed powder

Directions

I begin by preheating my oven to 400°F. I wash and pierce the sweet potatoes with a fork, then place them on a baking sheet. I bake them for about 40–45 minutes, or until they are fork-tender. If I’m short on time, I sometimes microwave them for 8–10 minutes, turning halfway through.

Once the sweet potatoes are fully cooked, I let them cool slightly before peeling off the skins. I place the flesh into a large bowl and mash until smooth.

I gradually stir in the almond milk, starting with 1/4 cup and adding more as needed to reach my desired consistency. Then I mix in the vanilla essence, almond butter, maple syrup, cinnamon, and flaxseed powder. I stir everything thoroughly until creamy and well combined.

I divide the mixture into bowls and serve warm.

Servings and Timing

Servings: 4

Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Variations

I sometimes top my bowl with sliced bananas, fresh berries, or chopped nuts for extra texture. When I want added protein, I mix in a scoop of plant-based protein powder.

For a fall-inspired twist, I add a pinch of nutmeg or pumpkin spice. If I prefer a less sweet version, I reduce the maple syrup and let the natural sweetness of the potatoes shine.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm a portion in the microwave for 1–2 minutes, stirring halfway through. If the mixture thickens too much, I add a splash of almond milk before reheating.

I can also enjoy it cold straight from the refrigerator, especially when topped with yogurt or fruit.

FAQs

Can I make this ahead of time?

Yes, I often prepare it in advance and portion it out for quick breakfasts throughout the week.

Can I use canned sweet potatoes?

I can, but I make sure they are unsweetened and well-drained before mashing to avoid excess moisture.

Is this recipe vegan?

Yes, all the ingredients are plant-based, making it completely vegan.

Can I freeze the sweet potato mixture?

I can freeze it in airtight containers for up to 2 months. I thaw it overnight in the refrigerator before reheating.

How can I make it higher in protein?

I like adding extra almond butter, chia seeds, hemp seeds, or a scoop of protein powder to increase the protein content.

Conclusion

This sweet potato breakfast bowl is one of my favorite nourishing morning meals. I love how creamy, naturally sweet, and customizable it is. Whether I’m meal prepping for the week or enjoying a slow morning at home, this bowl always feels satisfying and wholesome.

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