Name: Sweet Potato Breakfast Bowl Recipe
Prep time: 10 min
Cook time: PT-490788H52M56S
Total time: PT-490788H52M56S
Cuisine: American
Ingredients: 2 medium sweet potatoes; 2 tbsp unsalted almond butter; 1/4 to 1/2 cup unsweetened vanilla almond milk; 1 tsp vanilla extract (Simply Organic recommended); 2 tbsp maple syrup (grade A amber rich for best flavor); 1/2 tsp ground cinnamon; 2 tbsp ground flaxseed

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Introduction

This Delicious Sweet Potato Breakfast Bowl is a warm, nutritious way to start your day. Creamy, lightly sweetened, and bursting with comforting cinnamon flavor, it’s perfect for cozy mornings or a wholesome snack.

A white bowl sits on a white marbled surface, filled with a smooth orange puree at the center topped with crunchy granola pieces scattered across its surface. On one side of the bowl, fresh blueberries form a tight cluster, while sliced strawberries with their bright red hue are arranged neatly next to the berries. Honey is being poured from above onto the orange puree, creating a glossy, flowing golden stream that gathers in the middle. The bowl rests gently on a soft gray cloth beneath it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium sweet potatoes
2 tbsp unsalted almond butter
1/4 to 1/2 cup unsweetened vanilla almond milk
1 tsp vanilla extract (Simply Organic recommended)
2 tbsp maple syrup (grade A amber rich for best flavor)
1/2 tsp ground cinnamon
2 tbsp ground flaxseed

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit. Wash the sweet potatoes thoroughly with a veggie brush to remove any dirt. Place them on a foil-lined baking sheet and bake for 45-60 minutes, or until easily pierced with a fork.
Step 2: Remove the sweet potatoes from the oven and let cool until safe to handle. Peel off the skins and add the soft potato flesh to a large mixing bowl. Discard or save the skins for another use.
Step 3: Add almond butter, almond milk, vanilla extract, maple syrup, cinnamon, and ground flaxseed to the bowl. Use an electric mixer to beat the mixture until fluffy and well combined. If made ahead and refrigerated, gently heat on the stove over low heat before serving.
Step 4: Spoon the mixture into serving bowls. Garnish with your choice of toppings such as fresh fruit, banana bread granola, or an extra sprinkle of cinnamon. Enjoy warm.

Tips & Variations

Adjust the almond milk quantity to achieve your preferred consistency—less for thicker bowls, more for creamier ones.
Try substituting almond butter with peanut butter or cashew butter for a different nutty flavor.
Add a handful of chopped nuts or seeds on top for extra crunch and nutrients.
For a vegan option, ensure the maple syrup and almond milk are certified vegan.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. Add a splash of almond milk if needed when reheating.

How to Serve

A white bowl filled with three main layers: at the bottom, a smooth white yogurt base is visible; above it, a thick, bright orange pumpkin puree layer spreads unevenly, sprinkled lightly with dark brown spices; on top and to one side, clusters of fresh blueberries and raspberries sit on a small bed of golden brown granola. A white spoon held by a woman's hand lifts a scoop of the orange pumpkin puree with a dusting of brown spice, hovering close above the bowl. The scene is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of almond milk?

Yes, you can substitute regular dairy milk or any other plant-based milk as per your preference or dietary needs. Adjust the amount to get your desired texture.

Can I prepare the sweet potatoes in advance?

Absolutely. You can bake the sweet potatoes ahead of time and refrigerate the peeled flesh. When ready to serve, mix with the other ingredients and gently warm if desired.