Sweet Potato Breakfast Bowl with Vanilla, Cinnamon, and Almond Butter Recipe
A nutritious and delicious Sweet Potato Breakfast Bowl featuring baked sweet potatoes whipped with almond butter, maple syrup, flax seeds, and warming cinnamon. Perfect as a wholesome, naturally sweetened start to your day, served warm or cold and customizable with various toppings.
- Prep Time: 10 minutes
- Cook Time: 45-60 minutes
- Total Time: 55-70 minutes
- Yield: 2-3 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Main Ingredients
- 2 medium sweet potatoes (about 4 cups mashed)
- 1/4-1/2 cup unsweetened vanilla non-dairy milk (almond milk recommended)
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted almond butter
- 2 tablespoons maple syrup
- ½ teaspoon cinnamon (or to taste)
- 2 tablespoons ground flax seeds
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the sweet potatoes.
- Prepare Sweet Potatoes: Wash the sweet potatoes thoroughly using a vegetable brush to remove any dirt. Place them on a baking sheet lined with foil for easy cleanup.
- Bake Potatoes: Bake the sweet potatoes in the preheated oven for 45-60 minutes or until you can easily pierce them with a fork, indicating they are fully cooked and tender.
- Cool and Peel: Allow the baked sweet potatoes to cool enough to handle safely. Carefully remove the skins and transfer the sweet potato flesh to a large mixing bowl.
- Mix Ingredients: Add the almond milk, vanilla extract, almond butter, maple syrup, cinnamon, and ground flax seeds to the sweet potato flesh. Use an electric mixer to beat the mixture until it becomes light, fluffy, and well combined.
- Serve: Serve the sweet potato mixture as is or heat it gently on the stove if it was refrigerated. Portion into bowls and top with your choice of fruit, banana bread granola, and a sprinkle of extra cinnamon for added flavor.
Notes
- Cooking time may vary depending on the size of your sweet potatoes. The 45-60 minutes guideline ensures they are tender when pierced.
- This breakfast bowl will keep fresh in an airtight container in the fridge for up to 5 days. Reheat on the stove or in the microwave before serving.
- For a nut-free variation, substitute soy milk for almond milk and use sunflower seed butter instead of almond butter.
