This sweet potato breakfast bowl is easy, delicious, and super filling! Swirled with cinnamon and almond butter, and loaded with toppings, this will be a favorite you come back to again and again!

I could eat sweet potatoes day after day and never get tired of them, they’re so versatile! Breakfast, lunch, dinner, snacks, I’ve used them for it all. When I first made this sweet potato breakfast bowl it was purely just to use what I had leftover in the fridge. A few bites in I knew I had to share! 🙂 

One of my favorite things about baking sweet potatoes is that they become magically sweeter! Seriously, the longer they bake, the sweeter they become. That’s what sets the stage for this perfect breakfast bowl. I let the sweet potato really marinate and get all those sweet juices flowing before diving in. The natural sweetness also makes it so there is no added sugar in this recipe. But of course, if you like things sweeter you can always drizzle maple syrup or honey. 

Make this recipe the day of or meal prep for a week of delicious breakfast that tastes like dessert!

Ingredients for a Sweet Potato Breakfast Bowl:

• Sweet Potato- small or medium ~8-10oz
• Almond Milk- sub another milk if desired
• Vanilla extract
• Almond Butter
• Cinnamon
• Flaxseed
• Toppings- whatever you have on had! I used almond butter, berries, granola and Greek yogurt.

How to make:

1. Pierce holes all over sweet potato with a fork. 
2. Wrap in aluminum foil.
3. Roast your sweet potato in then oven for 50-60 minutes at 400. 
4. You can also use an instant pot. I added 1 cup of water and set my potato on the trivet. Pressure cook for 15-20 minutes depending on the size. 
5. Let your sweet potato cool enough so you can remove the skin.
6. Begin “mashing” your sweet potato in a stand mixer or use a hand mixer. 
7. Add in almond milk as well as vanilla extract and continue mixing. 
8. Next, add cinnamon, flax and almond butter. Combine well.
9. Transfer into a bowl and add any toppings.
10. If you’d like additional sweetness, add a drizzle of honey or maple syrup. 

More breakfast recipes you will love:
Healthy Banana Oat Bars
Paleo Banana Bread
Grain Free Sweet Potato Bread

Print Recipe

Sweet Potato Breakfast Bowl

Prep Time1 hr

Cook Time10 mins

Servings: 1

Ingredients

• 1 Sweet Potato Small or medium. 8-10 oz
• 2 TBSP Almond milk
• 1 TSP Vanilla Extract
• 1 TBSP Almond Butter
• ½ TSP Cinnamon
• 1 TBSP Ground Flaxseed
• Toppings

Instructions

• Pierce holes all over sweet potato with a fork. 
• Wrap in aluminum foil.
• Roast your sweet potato in then oven for 50-60 minutes at 400°.
• Let your sweet potato cool enough so you can remove the skin.
• Begin “mashing” your sweet potato in a stand mixer or use a hand mixer. 
• Add in almond milk as well as vanilla extract and continue mixing. 
• Next, add cinnamon, flax and almond butter. Combine well.
• Transfer into a bowl and add any toppings.
• If you’d like additional sweetness, add a drizzle of honey or maple syrup.