Fluffy Sweet Potato Breakfast Bowls Recipe
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.
- 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
