Introduction

Fluffy Sweet Potato Breakfast Bowls make a comforting and nutritious start to your day. This creamy, naturally sweet dish is easy to prepare and perfect for cozy mornings. Customize with your favorite toppings for added texture and flavor.

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 (I used cashew)
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 on the tray and bake for 45 to 60 minutes, or until a “caramel” starts to ooze out of the pierced holes. If your sweet potatoes are large, cut them in half lengthwise and place cut side down on the tray to reduce cooking time.
Step 2: Remove the sweet potatoes from the oven and carefully scoop out their flesh into a large bowl. Add the non-dairy milk, ground flax, nut butter, vanilla extract, cinnamon, and salt. Use a hand mixer to cream the mixture on the lowest setting for 60 to 90 seconds, or blend all ingredients in a food processor until thick and smooth, about 2 to 3 minutes.
Step 3: Divide the creamy sweet potato mixture into serving bowls. Top with your choice of pomegranate seeds, pumpkin seeds, coconut yogurt, cacao nibs, or granola. Serve warm and enjoy.

Tips & Variations

For a richer flavor, try using almond or oat milk instead of other non-dairy milks.
Swap ground flax with chia seeds for a different texture and similar nutritional benefits.
Add a pinch of nutmeg or cardamom along with cinnamon for extra warmth and spice.
To make it vegan and nut-free, select seed butter such as sunflower seed butter.

Storage

Store leftover sweet potato bowls in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or on the stovetop until warm. You may need to add a splash of non-dairy milk when reheating to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, regular dairy milk can be used if you prefer. It will work well and add a creamy texture, but the recipe is designed to be dairy-free if desired.

Can I prepare this recipe ahead of time?

Absolutely. You can bake the sweet potatoes in advance and store the cooked flesh in the refrigerator. When ready to eat, blend with the other ingredients and warm before serving.

Fluffy Sweet Potato Breakfast Bowls Recipe

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★★★★★

4.9 from 105 reviews

Delicious and nourishing Fluffy Sweet Potato Breakfast Bowls made with baked sweet potatoes blended with non-dairy milk, ground flax, nut butter, and warm spices. This wholesome bowl is creamy, naturally sweet, and topped with your favorite crunchy and fruity toppings for a perfect healthy start to your day.

Author: Elias
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: Vegan

Ingredients

Scale

Main 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 seeds
Pumpkin seeds
Coconut yogurt
Cacao nibs
Granola

Instructions

Preheat and Prepare Sweet Potatoes: Preheat your oven to 400°F and line a baking tray with parchment paper or a silicone mat. Wash the sweet potatoes well, but leave the skin on. Pierce each sweet potato a few times with a knife to allow steam to escape while baking.
Bake Sweet Potatoes: Place the pierced sweet potatoes on the prepared baking tray and bake them for 45 to 60 minutes. You’ll know they are done when a caramel-like liquid starts to seep out of the pierced holes. For larger sweet potatoes, cutting them in half lengthwise and placing them cut side down can reduce the cooking time.
Scoop and Blend: Remove the sweet potatoes from the oven and let them cool slightly. Carefully scoop out the flesh into a large mixing bowl. Add the non-dairy milk, ground flax, nut butter, vanilla extract, cinnamon, and a pinch of salt.
Cream the Mixture: Use a hand mixer starting on the lowest speed and blend for 60 to 90 seconds until the mixture becomes creamy and fluffy. Alternatively, transfer all ingredients to a food processor and blend for 2 to 3 minutes until thick and smooth.
Assemble and Serve: Divide the fluffy sweet potato mixture into serving bowls. Top with your choice of pomegranate seeds, pumpkin seeds, coconut yogurt, cacao nibs, or granola. Serve the bowls warm for a comforting breakfast.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

You can cut larger sweet potatoes in half lengthwise to reduce baking time.
Use your favorite nut or seed butter for different flavor profiles.
Non-dairy milk like almond, oat, or soy milk works best for creaminess.
The mixture can be made with a food processor if you prefer a smoother texture.
Optional toppings add texture and extra nutrients, but the bowl is delicious on its own too.
Leftovers keep well up to 5 days refrigerated; reheat gently before serving.

Keywords: sweet potato breakfast, healthy breakfast bowl, vegan breakfast, baked sweet potatoes, morning bowl, gluten free breakfast