Name: Sweet Potato Breakfast Bowl
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup cooked or roasted sweet potatoes, mashed; 1/2 teaspoon ground cinnamon; 1/8 teaspoon nutmeg (optional); 1 tablespoon maple syrup or honey; 1/4 cup almond milk or milk of choice; 1 tablespoon nut butter (almond, peanut, or cashew); 1/2 banana, sliced or chopped fruit; 1 teaspoon chia seeds or flaxseeds; 1–2 tablespoons chopped nuts or granola; Optional: 2 tablespoons Greek yogurt or dairy-free yogurt

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This sweet potato breakfast bowl is a hearty, nourishing way to start my day. It’s packed with wholesome ingredients, warm spices, and natural sweetness—all coming together in a bowl that’s both comforting and energizing. Whether I’m craving something cozy in the morning or want a make-ahead breakfast option, this bowl delivers.

Why You’ll Love This Recipe

I love how this breakfast bowl feels indulgent while actually being good for me. The roasted sweet potatoes offer a naturally sweet, creamy base that pairs perfectly with warm spices and my favorite toppings. It’s incredibly filling, totally customizable, and gives me long-lasting energy without a sugar crash. Plus, it’s naturally gluten-free and easy to make vegan or dairy-free. Sweet Potato Breakfast Bowl

Ingredients

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

Cooked or roasted sweet potatoes (mashed)
Ground cinnamon
Nutmeg (optional)
Maple syrup or honey
Almond milk or milk of choice
Nut butter (like almond, peanut, or cashew butter)
Banana slices or chopped fruit
Chia seeds or flaxseeds
Nuts or granola for crunch
Optional: Greek yogurt or dairy-free yogurt for creaminess

Directions

I begin by roasting or reheating cooked sweet potatoes until soft and warm. If I’m using leftover mashed sweet potato, I just heat it in a saucepan with a splash of milk.
I mash the sweet potato until smooth, then stir in cinnamon, nutmeg, and a drizzle of maple syrup or honey to sweeten.
I add a little milk to reach a creamy, porridge-like consistency, stirring until it’s warm and well mixed.
I spoon the mixture into a bowl and top it with banana slices, nut butter, seeds, and a sprinkle of granola or nuts.
If I want an extra boost, I add a dollop of yogurt on top for added creaminess and protein.

Servings and timing

This recipe makes 1 hearty serving or 2 smaller ones. It takes about 5 minutes if I already have cooked sweet potatoes on hand, or about 30–40 minutes total if I’m roasting them from scratch. It’s quick, satisfying, and perfect for busy mornings.

Variations

I love switching up the toppings depending on what I have. In the fall, I add chopped apples and a dash of pumpkin spice. For a protein boost, I stir in Greek yogurt or a scoop of protein powder. If I’m craving something more decadent, I drizzle melted dark chocolate or top with coconut flakes. This bowl is incredibly versatile—it can be sweet or savory with the right tweaks.

Storage/Reheating

I store any leftover mashed sweet potato base in an airtight container in the fridge for up to 4 days. In the morning, I just warm it in a saucepan or microwave, add my milk, and top as usual. It reheats beautifully, making it ideal for meal prep. If I’ve already added toppings, I remove anything like banana slices before reheating to keep it fresh. Sweet Potato Breakfast Bowl

FAQs

Can I use canned sweet potato puree?

Yes, I can! It saves time, and the result is just as delicious. I make sure it’s plain, with no added sugar or spices.

Can I make this recipe vegan?

Definitely. I use almond milk or oat milk, maple syrup for sweetness, and skip the yogurt or choose a dairy-free version.

What’s the best way to cook the sweet potatoes?

I usually roast them at 400°F (200°C) for about 30–40 minutes until tender. This brings out the natural sweetness and gives the bowl a rich flavor.

Can I prepare this ahead of time?

Yes, I often cook and mash the sweet potatoes in advance and store them in the fridge. In the morning, I just reheat, stir, and top.

Is this bowl suitable for kids?

Absolutely. It’s naturally sweet and can be topped with kid-friendly favorites like peanut butter, berries, or granola. I just adjust the spices and sweeteners to their preference.

Conclusion

This sweet potato breakfast bowl is one of my favorite ways to start the day. It’s warm, flavorful, and leaves me feeling full and nourished. Whether I’m prepping ahead for busy mornings or enjoying a slow weekend breakfast, this bowl is always a satisfying and wholesome choice.