Sweet Potato Breakfast Bowl with Almond Butter and Cinnamon Recipe
Introduction
This delicious sweet potato breakfast bowl is a warm, comforting way to start your day. Creamy and lightly sweetened, it combines wholesome ingredients for a nutritious morning meal that feels like a treat. It’s easy to prepare and perfect for making ahead.
Ingredients
- 2 medium sweet potatoes
- 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 for best flavor)
- 1/2 tsp ground cinnamon
- 2 tbsp ground flaxseed
Instructions
- Step 1: Preheat your oven to 400 degrees Fahrenheit. Wash the sweet potatoes thoroughly with a veggie brush to remove any dirt. Place the potatoes on a foil-lined baking sheet and bake for 45-60 minutes, or until a fork pierces easily.
- Step 2: Remove the baked potatoes from the oven and let them cool until safe to handle. Peel off the skin and add the flesh to a large mixing bowl, discarding or saving the skins for another use.
- Step 3: Add almond butter, almond milk, vanilla extract, maple syrup, cinnamon, and ground flaxseed to the bowl. Use an electric mixer to beat the mixture until fluffy and well combined. If prepared ahead, warm gently on the stove over low heat before serving.
- Step 4: Spoon the fluffy sweet potato mixture into bowls. Garnish with your choice of fruit, banana bread granola, and a sprinkle of cinnamon to enhance flavor and presentation. Serve immediately.
Tips & Variations
- Try swapping almond butter for peanut or cashew butter for a different nutty flavor.
- Adjust the almond milk quantity to achieve your preferred consistency—thicker or creamier.
- Add a pinch of nutmeg or cardamom for extra warmth and spice.
- Top with toasted nuts or seeds for added crunch and nutrition.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain the fluffy texture. This dish is best enjoyed warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe ahead of time?
Yes, you can bake the sweet potatoes ahead and store the prepared mixture in the refrigerator. Warm gently before serving for the best texture.
What can I use if I don’t have almond milk?
You can substitute any plant-based milk like oat or soy milk, or even regular dairy milk if preferred. Just keep it unsweetened to control the sweetness level.
PrintSweet Potato Breakfast Bowl with Almond Butter and Cinnamon Recipe
This Delicious Sweet Potato Breakfast Bowl is a wholesome and comforting morning meal that combines baked sweet potatoes with almond butter, almond milk, maple syrup, cinnamon, and ground flaxseed. Fluffy and naturally sweet, this nutritious bowl is perfect for a cozy breakfast or a healthy snack, topped with favorite fruits or granola for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Sweet Potatoes
- 2 medium sweet potatoes
Mix-ins
- 2 tbsp unsalted almond butter
- 1/4 to 1/2 cup unsweetened vanilla almond milk
- 1 tsp vanilla extract (Simply Organic preferred)
- 2 tbsp maple syrup (grade A amber rich)
- 1/2 tsp ground cinnamon
- 2 tbsp ground flaxseed
Instructions
- Prepare and Bake the Potatoes: Preheat the oven to 400°F (204°C). Thoroughly wash the sweet potatoes using a vegetable brush to remove any dirt. Place them on a foil-lined baking sheet to catch drippings. Bake for 45-60 minutes or until a fork pierces easily.
- Cool and Scoop the Potatoes: Remove the baked sweet potatoes from the oven and let them cool until safe to handle. Peel off the skins carefully, then transfer the flesh into a large mixing bowl. Discard or save the skins for another use.
- Mix and Fluff the Potatoes: Add almond butter, unsweetened vanilla almond milk, vanilla extract, maple syrup, ground cinnamon, and ground flaxseed to the potato flesh. Use an electric mixer to beat everything until the mixture is light, fluffy, and well combined. If made ahead, warm gently on the stovetop over low heat.
- Serve with Toppings: Spoon the fluffy sweet potato mixture into serving bowls. Garnish with fresh fruit, banana bread granola, and a sprinkle of cinnamon to enhance flavor and presentation. Serve immediately and enjoy.
Notes
- You can adjust the almond milk quantity to achieve your preferred consistency.
- Using grade A amber maple syrup provides the best rich flavor.
- Ground flaxseed adds fiber and a subtle nutty taste, but can be omitted if undesired.
- Sweet potatoes can be baked in advance and refrigerated; warm before serving for best texture.
- Optional toppings like fruit and granola add texture and flavor but are flexible to personal choice.
Keywords: sweet potato breakfast bowl, healthy breakfast, baked sweet potatoes, almond butter breakfast, vegan breakfast bowl, maple syrup sweet potatoes
