Sweet Potato Breakfast Bowl Recipe
Sweet potatoes are one of the most delicious vegetables out there, and they definitely give a classic russet potato a run for its money. Most of the time, people cook sweet potatoes as a side with dinner, but they are also used in plenty of other dishes, and they add flavor to whatever you're making. Recipe developer Jaime Bachtell-Shelbert is the mastermind behind this unique and tasty breakfast bowl that will leave you wanting more. It's filled with yummy sweet potato puree, cinnamon, and maple syrup, and it totally hits the spot.
The great thing about sweet potatoes is that they are full of nutrients, including iron, zinc, and potassium, among many others, per WebMD. If you're looking for a healthy breakfast idea for the kiddos or want something different to whip up on the weekend, this dish is perfect. Bachtell-Shelbert says that she loves the ease of the recipe. "I love this dish because it can be prepped ahead, it's a super nutrient-dense, plant-based breakfast or snack option, and it's a way for me to get a vegetable in at breakfast!" she said.
"I think that this bowl is a great alternative for people who don't necessarily like smoothie bowls or oatmeal," Bachtell-Shelbert continues. "Again, I love that you can get a vegetable in for breakfast and dress it up with other nutritious toppings like nuts, seeds, and berries."
Keep reading to find out how to make this yummy breakfast bowl.
Gather the ingredients
Start things off by gathering all of the necessary items to whip together this healthy breakfast bowl. For starters, you will need sweet potatoes, which serve as the main part of this recipe. You will also need a cup of almond milk or some other sort of non-dairy milk. To add a little more sweetness to your bowl, add maple syrup and cinnamon to your list.
This dish also calls for a few optional toppings, including nut butter, blueberries, granola, and Greek yogurt. Once you have everything that you need, you can get down to business.
Preheat the oven and roast the sweet potatoes
Before you do anything else, turn your oven dial to 425 F. Generally, you need to use a high temp to make sweet potatoes. It's best to preheat the oven before you stick the potatoes in so that it's already nice and toasty. Using a fork, poke holes all over the sweet potatoes. This helps to release the steam naturally.
After you've finished poking the sweet potatoes, place them on parchment paper or a foil-lined baking sheet. Set the timer for 50 to 60 minutes, and roast the potatoes until they are soft all the way through.
Peel the potatoes
Once the timer goes off, you can take the sweet potatoes out of the oven. Set them on the stove for a minute and let them cool off. The potatoes will be super hot when they come out, so it's best to let them sit until they are cool enough to handle. Trust us, we've burned our fingers on a few potatoes in our day, and it's not a great feeling.
Once the potatoes cool off, peel the skins off. Then, you can move onto the next step.
Blend the potatoes and other ingredients
The great part about this recipe is that the peeling of the sweet potatoes is the most labor-intensive part. After you finish peeling them, it's time to get mixing. Put the sweet potatoes, milk, maple syrup, and cinnamon in your food processor. Continue to blend the items until you reach a smooth consistency. Since the potatoes should still be a little warm and soft, the mixture should blend pretty easily.
Then, you can spoon the sweet potato mixture into bowls.
Serve the bowls
Once you have scooped the sweet potato mixture into bowls, it's time to serve them to your guests. Bachtell-Shelbert recommends serving the bowls with "nut butter, blueberries, granola, [and] Greek yogurt." In addition, there are a few other toppings that would pair well, including "cacao nibs, pecans, coconut chips, hemp seeds, [and] banana slices," Bachtell-Shelbert shares.
If you'd like to make it ahead of time, that's also fine! "This is so easy to make ahead. Keep the sweet potato mixture stored in the fridge, reheat, and add your toppings for a quick breakfast," Bachtell-Shelbert shares. "Or you can portion this into mason jars for easy grab and go."
- 2 medium sweet potatoes
- ½ cup almond milk or other non-dairy milk
- 1 tablespoon maple syrup
- ¾ teaspoon cinnamon
- Nut butter
- Blueberries
- Granola
- Greek yogurt
- Preheat oven to 425 F. With a fork, poke holes in the sweet potatoes.
- Place the sweet potatoes on a parchment or foil-lined baking sheet. Roast for 50 to 60 minutes or until soft all the way through.
- Once the potatoes have cooled enough to handle, peel the skins off.
- Place the sweet potatoes, milk, maple syrup and cinnamon in a food processor. Blend until a smooth consistency is reached.
- Spoon the sweet potato mixture into bowls and top as desired.
- Serve and enjoy.
| Calories per Serving | 99 |
| Total Fat | 0.5 g |
| Saturated Fat | 0.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 22.9 g |
| Dietary Fiber | 3.2 g |
| Total Sugars | 7.7 g |
| Sodium | 76.9 mg |
| Protein | 1.6 g |
