Introduction

Fluffy Sweet Potato Breakfast Bowls are a nourishing and naturally sweet way to start your day. This creamy, comforting dish combines roasted sweet potatoes with warming spices and your favorite toppings for a wholesome morning treat.

Fluffy Sweet Potato Breakfast Bowls Recipe - Recipe Image

Ingredients

2 medium sweet potatoes
2/3 cup non-dairy milk
2 tablespoons ground flax
1 tablespoon nut or seed butter of choice (cashew recommended)
2 teaspoons vanilla extract
1 teaspoon cinnamon
Pinch of salt
Optional toppings: pomegranate, pumpkin seeds, coconut yogurt, cacao nibs, and/or granola

Instructions

Step 1: Preheat your oven to 400°F and line a baking tray with parchment paper or a silicone mat. Wash the sweet potatoes but do not peel them. Pierce the potatoes a few times with a knife, then place them on the tray and bake for 45 to 60 minutes, or until a caramel-like liquid starts to ooze from the pierced holes. For large sweet potatoes, cut them in half lengthwise and place cut side down to reduce cooking time.
Step 2: Remove the sweet potatoes from the oven and carefully scoop out the flesh into a large bowl. Add the non-dairy milk, ground flax, nut or seed butter, vanilla extract, cinnamon, and salt. Use a hand mixer to cream the mixture together for 60 to 90 seconds, starting at the lowest setting. Alternatively, blend all ingredients in a food processor until thick and smooth, about 2 to 3 minutes.
Step 3: Divide the mixture into serving bowls, top with your desired toppings, and serve warm.

Tips & Variations

Use almond, oat, or coconut milk based on your flavor preference for the non-dairy milk.
Try adding a dash of nutmeg or cardamom for extra warmth and depth of flavor.
Swap ground flax with chia seeds if desired; soak them briefly in the milk before mixing for better texture.
Top with fresh fruit or a drizzle of maple syrup to enhance sweetness naturally.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or on the stovetop, adding a splash of non-dairy milk if needed to loosen the texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of non-dairy milk?

Yes, you can substitute regular dairy milk if you prefer. The texture and creaminess will remain similar.

What do I do if I don’t have a hand mixer or food processor?

You can mash the sweet potato flesh with a fork and whisk in the remaining ingredients vigorously. The texture will be a bit chunkier but still delicious.

Fluffy Sweet Potato Breakfast Bowls Recipe

Print Recipe

★★★★★

4.6 from 79 reviews

A delightfully fluffy and nutritious sweet potato breakfast bowl made by roasting sweet potatoes and blending them with non-dairy milk, ground flax, nut butter, and warm spices. This wholesome and naturally sweet breakfast is perfect for a cozy morning and can be customized with a variety of healthy toppings.

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

Ingredients

Scale

Base

2 medium sweet potatoes
2/3 cup non-dairy milk
2 tablespoons ground flax
1 tablespoon nut or seed butter of choice (cashew recommended)
2 teaspoons vanilla extract
1 teaspoon cinnamon
Pinch of salt

Optional Toppings

Pomegranate seeds
Pumpkin seeds
Coconut yogurt
Cacao nibs
Granola

Instructions

Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper or a silicone mat. Wash the sweet potatoes thoroughly but do not peel them. Pierce each sweet potato several times with a knife to allow steam to escape during baking.
Bake Sweet Potatoes: Place the pierced sweet potatoes on the prepared baking tray and bake for 45 to 60 minutes. Bake until you see a caramel-like substance oozing out of the pierced holes, signaling that the sweet potatoes are soft and tender. For large sweet potatoes, slice them in half lengthwise and place cut side down on the tray to reduce baking time.
Scoop and Blend: Remove the sweet potatoes from the oven and carefully scoop out the flesh into a large mixing bowl. Add the non-dairy milk, ground flax, nut or seed butter, vanilla extract, cinnamon, and a pinch of salt.
Mix to Fluffy Consistency: Using a hand mixer, cream the mixture on the lowest setting for 60 to 90 seconds until thick and smooth. Alternatively, transfer all ingredients to a food processor and blend for 2 to 3 minutes to achieve a creamy and fluffy texture.
Serve and Garnish: Divide the sweet potato mixture evenly into serving bowls. Top with your choice of optional toppings like pomegranate seeds, pumpkin seeds, coconut yogurt, cacao nibs, or granola for added texture and flavor. Serve warm and enjoy.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Baking potatoes whole with skin on helps retain moisture and enhances flavor.
Cutting large sweet potatoes in half quickens baking and helps them cook through evenly.
Ground flax adds fiber and omega-3 fatty acids to boost nutrition.
The recipe is naturally gluten-free, dairy-free, and vegetarian.
Customize toppings to your taste and dietary preferences.
Use a hand mixer or food processor to achieve the best fluffy texture.
Sweet potatoes with caramel oozing indicate perfect doneness and sweetness.

Keywords: sweet potato breakfast, healthy breakfast bowl, baked sweet potato, dairy-free breakfast, gluten-free breakfast, vegetarian breakfast, nutritious breakfast bowl