Description
A creamy, cozy, and nourishing Sweet Potato Breakfast Bowl made with roasted sweet potatoes, almond butter, maple syrup, and warm cinnamon. Perfect for a healthy, naturally sweet start to your morning.
Ingredients
2 medium sweet potatoes
2 tbsp unsalted almond butter
1/4 to 1/2 cup unsweetened vanilla almond milk
1 tsp vanilla extract
2 tbsp maple syrup (Grade A amber rich)
1/2 tsp ground cinnamon
2 tbsp ground flaxseed
Instructions
1. Preheat oven to 400°F. Scrub sweet potatoes clean and place them on a foil-lined baking sheet.
2. Bake for 45–60 minutes, or until fork-tender. Let cool slightly, then peel and transfer the flesh to a mixing bowl.
3. Mash the sweet potatoes while still warm until smooth.
4. Add almond butter, almond milk, vanilla extract, maple syrup, cinnamon, and flaxseed.
5. Use an electric mixer to beat until smooth and fluffy, adding milk gradually to control texture.
6. Let the mixture rest for 5 minutes to allow the flaxseed to thicken.
7. Divide into bowls and top with fruit, granola, or cinnamon before serving.
Notes
Avoid overbaking sweet potatoes to prevent a watery texture.
Start with less almond milk and add gradually for desired consistency.
Let mixture sit for 5 minutes to allow flavors to meld and flaxseed to thicken.
Mash while warm for a smoother texture.
- Prep Time: 10–15 minutes
- Cook Time: 45–60 minutes
- Category: Breakfast
- Method: Baking, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600–700
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 30–35 g
- Saturated Fat: 3 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 80–90 g
- Fiber: 10 g
- Protein: 15–20 g
- Cholesterol: 0 mg