Introduction

This delicious sweet potato breakfast bowl is a warm, comforting way to start your day. Combining baked sweet potatoes with almond butter, maple syrup, and spices creates a naturally sweet and fluffy dish that feels both nourishing and indulgent.

Sweet Potato Breakfast Bowl with Almond Butter, Maple Syrup, and Cinnamon Recipe - Recipe Image

Ingredients

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

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit. Wash the sweet potatoes thoroughly using a vegetable brush, then place them on a foil-lined baking sheet. Bake for 45-60 minutes, or until a fork easily pierces through the potatoes.
Step 2: Remove the potatoes from the oven and let them cool until safe to handle. Peel off the skins carefully, then add the potato flesh to a large mixing bowl. Set the skins aside or discard.
Step 3: Add almond butter, vanilla almond milk, vanilla extract, maple syrup, ground cinnamon, and ground flaxseed to the bowl with the sweet potatoes. Use an electric mixer to beat the mixture until fluffy and well combined. If prepared in advance and refrigerated, warm gently on the stove over low heat before serving.
Step 4: Spoon the sweet potato mixture into serving bowls. Top with your favorite fruit, granola (banana bread granola works well), and a sprinkle of extra cinnamon for a flavorful and appealing finish. Enjoy immediately.

Tips & Variations

For a creamier texture, add more almond milk gradually until you reach your desired consistency.
Try topping with toasted nuts or seeds for extra crunch and nutrition.
Swap maple syrup for honey or agave syrup if preferred.
Add a pinch of nutmeg or ginger for a warming spice variation.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in a microwave-safe dish until warmed through. Add a splash of almond milk if the mixture seems dry after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, this recipe is naturally vegan when you use plant-based almond butter and almond milk, which are already included in the ingredients.

Can I prepare the sweet potatoes in advance?

Absolutely. You can bake and peel the sweet potatoes ahead of time, then store the flesh in the refrigerator. Mix the ingredients and fluff just before serving for the best texture.

Sweet Potato Breakfast Bowl with Almond Butter, Maple Syrup, and Cinnamon Recipe

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★★★★★

4.8 from 125 reviews

A warm and comforting sweet potato breakfast bowl featuring fluffy baked sweet potatoes blended with almond butter, vanilla, maple syrup, cinnamon, and ground flaxseed. This nutritious and naturally sweetened dish is perfect for a wholesome morning meal, topped with your favorite fruits and granola for extra texture and flavor.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 45-60 minutes
Total Time: 55-70 minutes
Yield: 2 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

Sweet Potato Base

2 medium sweet potatoes

Flavoring and Mix-ins

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)
1/2 tsp ground cinnamon
2 tbsp ground flaxseed

Instructions

Prepare and Bake the Potatoes: Preheat your oven to 400°F (204°C). Wash the sweet potatoes thoroughly using a vegetable brush to remove any dirt. Place the cleaned potatoes on a baking sheet lined with foil to catch any drippings. Bake for 45 to 60 minutes, or until the potatoes can be easily pierced with a fork.
Cool and Scoop the Potatoes: After baking, remove the potatoes from the oven and allow them to cool until they can be safely handled. Peel the skins off carefully, then transfer the sweet potato flesh to a large mixing bowl. Discard or save the skins for another use.
Mix and Fluff the Potatoes: Add the almond butter, vanilla almond milk, vanilla extract, maple syrup, ground cinnamon, and ground flaxseed to the bowl with the sweet potato flesh. Use an electric mixer to beat the mixture until it becomes fluffy and well combined. If preparing ahead and refrigerated, warm the mixture gently on the stovetop over low heat until heated through.
Serve with Toppings: Spoon the fluffy sweet potato mixture into serving bowls. Garnish with fresh fruit, banana bread granola, and a sprinkle of extra cinnamon for enhanced flavor and presentation. Enjoy your nutritious and comforting breakfast bowl.