This sweet potato breakfast bowl is an easy, make-ahead healthy breakfast that reminds me of sweet potato casserole! 
If you don’t like sweet potatoes and/or almond butter, this sweet potato breakfast bowl probably won’t magically change your mind. BUT if you love almond butter and sweet potatoes separately and have never tried them together, I definitely recommend it.
This is my current go-to breakfast/snack/healthy dessert. It’s delicious and a welcome break from oatmeal!
If you follow my food Instagram, you may’ve seen this sweet potato breakfast bowl pop up before. I’d seen people add almond butter to sweet potatoes before, and I got the idea of having a sweet potato bowl for breakfast from Jen.
Then, I decided to put my own spin on a sweet potato breakfast bowl. Just almond butter on top is great, but adding raisins and nuts makes it even better.
This almond butter, raisin, and nut topping reminds me of sweet potato casserole, which I loved for the first time ever this Thanksgiving and crave all of the time now.
How to Make Sweet Potato Breakfast Bowls
First, turn the oven on to 375 degrees. If I’m in a hurry, I’ll crank the heat up to 400, but lower and slow is great when possible.
Wash two sweet potatoes and poke a few times with a fork for steam to release while in the oven. Then, lightly dry the sweet potatoes.
These days, I place them on parchment paper rather than wrapping them in foil as pictured below.
For medium/large sweet potatoes, bake for about 70-80 minutes at 375 degrees.For smaller sweet potatoes, bake for about 60 minutes.
They’re done when you can easily pierce them with a fork. Let the potatoes cool for at least five minutes before peeling and mashing them.
Mash the sweet potatoes with lots of cinnamon to taste, plus sometimes either a drizzle of honey or half of a ripe banana for some sweetness.
If you’re going to eat the sweet potato bowl right away, add a sprinkle of pecans and raisins and then drizzle with almond butter. Otherwise, store the mashed sweet potatoes in a glass Tupperware and add the almond butter just before reheating. Almond butter sometimes has an odd consistency if added ahead of time.
Other Tips:
• I typically bake two sweet potatoes at a time since the leftovers are good for a couple of days.
• When I plan to bake sweet potatoes (rather than dice and roast), I try to buy sweet potatoes that are a similar length and width since they’ll cook for the same amount of time!
• I pop ’em in the oven whenever I know I’ll be around the dorm for at least an hour and a half, whether it’s in the morning before I leave for class or after dinner. I’ve even been known to put them in the oven before I leave for a run and take them out when I get back!
• Trader Joe’s creamy raw almond butter is my all-time favorite. Trader Joe’s is also my go-to place for organic raisins and nuts since its prices are super reasonable. And I always buy this big bag of organic cinnamon on Amazon for a great deal (and use it refill my smaller cinnamon shaker jar)!
I enjoy this sweet potato breakfast bowl at least once or twice a week for breakfast. And probably more often, I eat it for an easy dinner, along with a smoothie or some other type of protein, on days I get back to my dorm room late after a full day of classes and meetings and study sessions.
My college breakfasts and dinners have become kind of interchangeable lately, anyway.
Peanut butter oatmeal for dinner? Sure. Leftover roasted veggies & chicken sausage for breakfast? Okay! This sweet potato breakfast bowl for breakfast AND dinner AND snacks? Yes, please.
If you try out the recipe, feel free to let me know in a comment or take a picture and tag me @livbane on Instagram. Hope you enjoy!
Sweet Potato Breakfast Bowl
Ingredients
For two servings:
- 16 oz. sweet potato (1 very large or 2 small)
- Optional: honey to taste* OR half of a small, slightly ripe mashed banana for sweetness
- Cinnamon, to taste
- 2 tablespoons raisins*
- 2 tablespoons chopped nuts
- 2 tablespoons almond butter (I recommend raw almond butter and love Trader Joe's raw almond butter!)
Instructions
- Preheat oven to 375 degrees. Wash and lightly dry sweet potato(es). Poke with a fork several times and wrap in aluminum foil. Bake large sweet potato for around 70-80 minutes, or smaller sweet potatoes for around 60-65 minutes, until a fork can easily pierce through the entire sweet potato. Let cool for at least five minutes before peeling.
- Peel cooled sweet potato and lightly mash with cinnamon and honey (or half of a mashed banana).
- Top with raisins and chopped nuts and other toppings if desired. If enjoying right away, drizzle with almond butter. If enjoying later, top with almond butter just before serving and reheating.
Notes
Nutrition
Yummmmmmm! I love sweet potatoes in any shape or form – but I feel like sweet potatoes and almond butter are a match made in heaven! <3
It honestly sounds like the strangest combo to me but it somehow works so well!
Hello Liv.
How are health benefits justified for this delicious sounding Sweet Potato Bowl recipe when the calories, carbs, fat, and sugar are so high?
Nutrition
Serving: 1serving | Calories: 356kcal | Carbohydrates: 58g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Fiber: 9g | Sugar: 17g
Are you out of your mind? 356 cal is normal if not low for a meal
This is a perfect example of a healthy breakfast meal. The nice thing about any recipe is that you can make it however you like. Amazing!
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THIS sounds so dreamy…. I love how sweet potatoes are the perfect vessel for almost any topping. I think I need to stock up again, because I’m getting SO many good recipes that I want to try including this idea. 🙂
Yes! Sweet potatoes are something I pick up pretty much every single time I go to the store!
I will definitely have to try this! I would probably add some greek yogurt and have it for breakfast.
This is so adaptable so you can totally make it your own!
The way we like too cook sweet potatoes is in a pressure cooker. Once up to pressure, it only takes about 18 minutes to cook.
A fast meal for us is to cook the sweet potatoes in the pressure cooker. After those are cooked and cooling in the pressure cooker, we put a can of black beans in a pot and add salt, pepper, cumin, coriander, garlic powder and onion powder (about quarter to a half a teaspoon each or to taste) and heat all of the ingredients through. Once those are nice and bubbly, serve over peeled (or not) sweet potatoes and top this with sour cream or Greek yogurt and fresh cilantro. Fast, easy and filling.
I will have to trot down to the local Kroger’s soon to get the sweet potatoes and almond butter to make this. It sounds delicious.
I’ve never tried cooking sweet potatoes in a pressure cooker, but that sounds awesome and so quick. I bet your sweet potato and black bean meal is absolutely delicious! Sweet potatoes + black beans are such a great combo.
Hi Liv,
Yes it’s fast and that’s why we like it. It really amazing what you can cook in one.
We use a Hawkins Futura model. Supposedly, the best ones are made in India. I have no idea if that’s true or not, but we have had this one now for over 20 years of steady use and it is made in India.
Check into a pressure cooker. I don’t think you will regret it. That and crockpot do make life a lot easier.
Do u poke holes in them or any other prep before putting in pressure cooker??
No. Our pressure cooker has a trivet and we just place the sweet potatoes on the trivet and add water to cover the trivet.
Bring the water to a boil, close up the pressure cooker and bring up to pressure. On ours, the pressure cooker makes a sound choo-choo sound like a steam engine when it is at proper pressure. It’s Hawkins Futura model.
When it’s up to pressure and making the choo-choo sound, reduce hear to medium-low or low and let it cook for about 10 to 12 minutes. Take it off the heat and let cool a bit. That’s it. Comes out like a moist roasted sweet potato.
The way we like to cook sweet potatoes is in a pressure cooker. Once up to pressure, it only takes about 18 minutes to cook.
A fast meal for us is to cook the sweet potatoes in the pressure cooker. After those are cooked and cooling in the pressure cooker, we put a can of black beans in a pot and add salt, pepper, cumin, coriander, garlic powder and onion powder (about quarter to a half a teaspoon each or to taste) and heat all of the ingredients through. Once those are nice and bubbly, serve over peeled (or not) sweet potatoes and top this with sour cream or Greek yogurt and fresh cilantro. Fast, easy and filling.
I will have to trot down to the local Kroger’s soon to get the sweet potatoes and almond butter to make this. It sounds delicious.
This sounds absolutely delicious! I need to try this recipe out… thank you for sharing!
Kendal // Life With Kendal
You’ll have to let me know what you think!
Never had a sweet potato for breakfast. Maybe I should try it.
I love doing this! I don’t usually add sweetener, but sometimes I add chocolate chips, just because 🙂
And I so hear you on interchangeable dinners and breakfasts. I just eat whatever I’m in the mood for and have time for, and sometimes that’s sweeter dinners and more savory breakfasts.
I’ve always been a sweet breakfast kind of girl, but lately, savory breakfasts have been sounding better and better!
This looks fantastic and is a perfect way to change up the oatmeal routine (which I have every day!). I bet a poached egg on top would also be great and add a bit of protein. Thanks for sharing!
Mm that does sound delicious!
This looks AMAZING! Hope you have an awesome week, Liv <3
Thanks, Edye! Hope you have a great week, too!
I’m a sucker for my oatmeal with all the nut butter and toppings, BUT if i had to switch, this would be a close second! Pretty pictures 🙂
Love my oatmeal, too, and since it takes no prep, it’ll probably always be my go-to. But I’m LOVING this sweet potato bowl right now for a switch-up!
im giving sweet potatoes another try, because the last few times i had them i was so ‘meh’ on them. i just had them for lunch today for the first time in a while and am back to loving them haha!! i def want to give this recipe a try, i bet it’d keep me full for agessss
I have to agree with Kristy sweet potatoes and almond butter is a match made in heaven. I am so trying this combination, just minus the raisins. 🙂
It’s so versatile with toppings and just as good without the raisins if you’re not a fan. You’ll have to let me know what you think!
Can you use coconut oil instead of almond butter?
Thank you!!! In a rut with my Whole30 and this was just what I needed! I omitted the raisins (not my thing) and added some shredded unsweetened coconut to it and it was absolutely delicious!
So glad to hear you enjoyed this, Shaundra! I’ve started adding unsweetened coconut lately, too, and it’s so yummy!
This looks delicious. Can’t wait to try it. But correct me if I’m wrong, but honey is not Whole30 compliant, correct?
Hi Sarah! If you’re doing Whole30, you may want to use the mashed banana option or just skip the added natural sweetener (banana or honey) altogether 🙂
You can use date paste to sweeten the sweet potatoes. It is complaint with the whole30. You can find recipes online.
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Try wrapping them the same way and putting a bunch in the crockpot on low overnight! You’re set for the week and they always come out perfect! Yum!
Thanks for the tip, Jenn!!
Hi Liv!
Great recipe, sounds delicious:)
I am going to cook my sweet potatoes today! Any idea of the calories for your recipe ?
Hi Dana! I didn’t include nutrition info for this recipe since the stats will vary depending on the size of your sweet potatoes. I’d recommend weighing your sweet potatoes and then adding up the stats by hand to include the raisins, almond butter, etc. It should be relatively simple since there are just a few ingredients in this recipe 🙂 You can also use a recipe nutrition calculator like this one. Hope that helps!
I found this recioe on Pinterest yesterday, tried it today, and loved it! It will definitely be placed in my regular breakfast rotation. Thank you for sharing it.
I’m so glad to hear you loved it, Stephanie! This continues to be one of my favorite hearty + healthy breakfasts!
Just found your recipe and can’t wait to try it. Sick of eggs sometimes! You should get the potato express – about 6 minutes for sweet potatoes in the microwave.
I love that these can be made ahead, and can be portioned in perfect snack-sized portions! I’m going grocery shopping today and will grab some sweet potatoes. I’ll cook them all up, portion them with some nut butter and reheat at work the next few days for a snack. Such a great idea. Maybe I’ll add some protein powder also!
Sounds like a great plan! Hope you love ’em!!
I cook my sweet potatoe in the microven wrapped in a wet paper towel. Quick and easy
I’m curious if it would matter if I made a bunch up in advance for the week if I added the almond butter then? Is there a specific reason you wait to add the almond butter until eating. Thx
For some reason, almond butter tends to change texture a bit if added in advance so I like adding it right before I eat it since it doesn’t take long to add it! Either way should work, though.
Thank you!
Hello, I am currently creating my own recipe book for my fellow school students. I created your recipe with a twist but my pictures did not turn out great at all. Is it possible for you to send me some of your photos to use? Thank you very much in advance
Hey Liv!! Totally trying this since I’m a zombie in the AM and need a “desk breakfast!” Also, call me a bad girl but I’m totally adding bacon 😉
Hey Meg!! I hope you loved this! I bet it’s a great way to start the work day at your desk. I brought it (for lunch actually) to work this summer, too!
This was very yummy! It is so adaptable to what suits you. I didn’t use any type of added sweetness beside chopping a little fresh banana on top. Didn’t even add the nut butter so I could avoid extra added fat and calories. Thanks for inspiring me to step out of the box for a different kind of breakfast….now to see what I can get the family to try. lol
I’m so glad you enjoyed this, Joanne!!
Just found this recipe. Looks great! I’m wondering if this recipe would work as well with canned organic pumpkin? Having another option on the fly, when you have an ill prepared morning and need a really quick “open a can” situation, when there is no time for baking sweet potatoe(s). May not be as sweet, but seems to me would be equal or close to equal nutrition. Just learning about Paleo and looking for good breakfast options. Thanks.
Hi Renee! I think I’d lean toward buying canned sweet potatoes over canned pumpkin just so the texture and taste is more similar to this recipe but that’s just my thought! Canned pumpkin reminds me of baby food a bit, so that’s just my personal preference! You can also bake some sweet potatoes a day or two in advance and they stay fresh in the fridge, especially if you leave them in their skins 🙂
I’m trying to do breakfast things that I can make ahead on Sunday and will last me for the week (Mon.-Fri) has anyone tried this with this particular recipe?
Hi Laura! I’ve done that before and it works well! I’d suggest waiting to add the almond butter until the day you plan to eat it, but you can prep the rest in advance!
I fixed this for my mid-morning snack, and it was delicious and filling.
Thank you! I plan to try it again for breakfast.
Yay, I’m so glad you enjoyed this sweet potato bowl, Kimberley! I love it, too!!
I recently started a nutrition challenge with some folks at my gym. I haven’t been eating enough carbs because I am still learning how to incorporate the good kinds as opposed to bread and pasta. I hate sweet potatoes for dinner (like pairing it with chicken) so I figured I would give this a try for breakfast/snack. It was really good! I paired it with eggs this morning. Thanks for the recipie!
I’m so glad you enjoyed this recipe, Alesha! I agree– I’ll take sweet potatoes for breakfast over dinner any day!
Last month I started a nutrition challenge with some friends from my gym. I cut out the bad carbs but quickly realized I wasn’t getting enough carbs period after that. I have never been a fan of sweet potatoes for dinner so I thought if I can find something sweet for breakfast or a snack, that might work. I LOVE this recipe. The challenge is over but this is still my new favorite go-to snack/breakfast. I have had quite a few people ask for the recipe as well. The only difference is instead of raisins and nuts I prefer raspberries since raw almond butter is so dry. The juice from the berries helps with that.
Oops I didn’t think my original comment ever posted lol. Went to search for the recipe to send to a friend and thought I would try commenting again haha.
This sounds delicious. Have you ever used pure maple syrup instead of Honey for sweetness?
Just found your recipe and can’t wait to try it! I made sure I commented on the Sweet Potato prompt, too! WOWZA!!! Thanks for the opportunity!
Do you have a suggestion for a swap for the almond butter? I have an allergy to almonds. Have you tried sunflower butter or peanut butter? Just wondering what the best option might be…. Thanks!
Hi, Judy! You can also use sunflower butter or peanut butter– I’ve tried both!
This is sooooo good! I have it almost every morning. I add dates and bacon and cinnomon almond butter to mine. Really good!!
Mmm, cinnamon almond butter sounds delicious! So glad you’ve enjoyed this breakfast!
Hi Liv,
Tried this recipe from a Paleo website and it was delicious! I love oatmeal but get tired of it at times and not on the Paleo diet. I cooked my sweet potato in the microwave to save time, and added a little almond milk to get a smoother texture. Just used cinnamon, almond butter, and walnuts. Thanks so much for sharing the recipe!
Yay, I’m so happy to hear that you loved this sweet potato recipe!! Thanks for reporting back 😀
Oh my, my mouth literally started watering as I read through your post! I love sweet potatoes but I never thought about making them for breakfast. Thanks so much for sharing. Your site is beautiful! 🙂
This looks like my kind of breakfast! I know you said “to taste,” but how much honey and cinnamon do you prefer or recommend? Thanks!
Hi Kristin! I have slowly gotten away from adding honey myself but just a little squeeze of honey is all you need (maybe 1/2 teaspoon per serving). I add about 1/2 teaspoon of cinnamon per serving, as well, but I’m a big cinnamon lover.
I never ate sweet potatoes in the morning. Maybe I need try it.
I heard that eating sweet potatoes is good for health and can help lose weight. So I think that I would eat it often. Thanks you for sharing.
Beautiful pictures, I love the colors! This recipe seems sooo tasty. I’m not a huge fan of the taste of sweet potato (trying to like it though). After adding the nut butter, vanilla and cinnamon can you still taste a lot of the sweet potato or does it incorporate the other flavors?
You can definitely still taste the sweet potato 🙂
Amazing combination of deliciousness
So glad you enjoyed!
This was the first time I ate a sweet potato for breakfast and it was so good. Never knew I can eat sweet potato for breakfast. 🙂
This looks so good! What a great breakfast meal prep for the week!
Thanks for this recipe! I eat lots of sweet potato, but this combo is new to me.
Yay, I’m so glad you found a new way to enjoy sweet potatoes!
Great recipe with detailed instructions that even I could follow. Who knew that sweet potato could taste so nice!
Such a great recipe! Thank you so much for sharing!
So glad you enjoyed, Kenny!
Sweet potato for breakfast? Hmm.. May be I should try it.
Thanks, for the idea Liv.
I enjoy that you share you made this bf dish when you were a student. My daughter is attending dental school in Y and shops at Trader Joe’s for items you mentioned. She also is GF and enjoys bf for dinner and dinner for bf.
Glad to hear you have successfully finished your studies!!
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