Description
This warm and fluffy Sweet Potato Breakfast Bowl combines baked sweet potatoes with almond butter, maple syrup, and cinnamon for a naturally sweet, dairy-free breakfast that’s both nourishing and delicious.
Ingredients
2 medium sweet potatoes (approx. 4 cups when mashed)
1/4 to 1/2 cup unsweetened vanilla almond milk (or milk of choice)
1 tsp vanilla essence
2 tbsp almond butter (unsalted)
2 tbsp pure maple syrup
1/2 tsp ground cinnamon (or to taste)
2 tbsp flaxseed powder
Instructions
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Preheat oven to 400°F (200°C). Scrub sweet potatoes clean and place them on a foil-lined baking sheet.
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Bake for 45–60 minutes, or until the potatoes are fork-tender.
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Allow to cool, then peel and scoop the flesh into a large bowl.
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Add almond milk, vanilla essence, almond butter, maple syrup, cinnamon, and flaxseed powder.
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Use an electric mixer to beat until light and fluffy.
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Warm gently on the stove if needed, then serve in bowls with your favorite toppings.
Notes
- Add toppings like fresh fruit, granola, or extra cinnamon.
- Adjust sweetness or milk quantity based on your preference.
- Make it nut-free by using a seed-based butter.
- Can be stored in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Brunch
- Method: Baking and mixing
- Cuisine: American
