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.
• 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
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!)
- 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.