Sweet Potato Breakfast Bowl with Almond Butter and Cinnamon Recipe
Introduction
This delicious sweet potato breakfast bowl is a wholesome, comforting way to start your day. Creamy, naturally sweetened, and packed with nutrients, it combines roasted sweet potatoes with almond butter, maple syrup, and warm spices for a cozy morning treat.
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
- Step 1: Preheat your oven to 400 degrees Fahrenheit. Wash the sweet potatoes thoroughly using a vegetable brush to remove any dirt. Place the cleaned potatoes on a baking sheet lined with foil and bake for 45 to 60 minutes, or until the potatoes are easily pierced with a fork.
- Step 2: Remove the baked potatoes from the oven and let them cool until safe to handle. Carefully peel off the skin and transfer the flesh into a large mixing bowl. Discard or save the skins for another use.
- Step 3: Add almond butter, almond milk, vanilla extract, maple syrup, ground cinnamon, and ground flaxseed to the sweet potato flesh. Use an electric mixer to beat the mixture until fluffy and well combined. If preparing in advance, gently warm the mixture on the stove over low heat before serving.
- Step 4: Spoon the potato mixture into serving bowls. Garnish with fresh fruit, banana bread granola, and a sprinkle of cinnamon for extra flavor and presentation.
Tips & Variations
- Use a fork to test the sweet potatoes for doneness; they should be soft throughout.
- Substitute maple syrup with honey or agave nectar if preferred.
- Top with nuts, seeds, or your favorite granola for added crunch.
- Try adding a pinch of nutmeg or ginger for a warm spice twist.
Storage
Store any leftover sweet potato breakfast bowl in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to maintain creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular milk instead of almond milk?
Yes, you can substitute unsweetened vanilla almond milk with any milk of your choice, including dairy or other plant-based milks. Adjust the quantity to achieve your desired consistency.
Can this recipe be made ahead of time?
Absolutely. Prepare the bowl in advance and refrigerate. Warm it gently before serving to restore its creamy texture and enhance the flavors.
PrintSweet Potato Breakfast Bowl with Almond Butter and Cinnamon Recipe
A comforting and nutritious Sweet Potato Breakfast Bowl featuring baked sweet potatoes blended with almond butter, vanilla, maple syrup, and warming cinnamon, topped with your favorite granola and fruit for a wholesome start to your day.
- 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
Main 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
- Prepare and Bake the Potatoes: Preheat your oven to 400°F. Wash the sweet potatoes thoroughly with a veggie brush to remove any dirt. Place them on a foil-lined baking sheet to catch drippings and bake for 45-60 minutes until tender and easily pierced by a fork.
- Cool and Scoop the Potatoes: Remove baked potatoes from the oven and let them cool until safe to handle. Peel off the skins carefully and place the flesh into a large mixing bowl. Discard or save skins for another use.
- Mix and Fluff the Potatoes: Add almond butter, almond milk, vanilla extract, maple syrup, cinnamon, and ground flaxseed to the sweet potato flesh. Using an electric mixer, beat everything together until fluffy and well combined. If refrigerated beforehand, warm gently on the stovetop over low heat.
- Serve with Toppings: Spoon the sweet potato mixture into serving bowls. Garnish with fresh fruit, banana bread granola, and a sprinkle of extra cinnamon for an enhanced flavor and presentation.
Notes
- Check potatoes periodically while baking to ensure they do not overcook or burn.
- Adjust almond milk amount for preferred consistency—less for thicker, more for creamier texture.
- Maple syrup can be substituted with honey if not strictly vegan.
- Use freshly ground flaxseed for maximum nutritional benefits.
- This bowl can be made ahead and reheated gently when ready to serve.
Keywords: sweet potato breakfast bowl, healthy breakfast, baked sweet potatoes, vegan breakfast, almond butter sweet potatoes
