Looking for a warming, filling breakfast that’s nutrient-dense yet still tastes like your favorite dessert? Look no further than this creamy sweet potato breakfast bowl!
Have you been a little bored with breakfast lately? So bored in fact that you’re not even really eating it at all? Been there, done that. Eggs are great, but they get old real quick, and even though smoothies are delicious, most won’t keep you full more than an hour! Ugh.
Enter the breakfast bowl. Sure, it takes a bit more effort than zapping a packet of sugar-filled instant oatmeal in the microwave, but, trust me, it’s worth it.
The breakfast bowl is a fun, delicious way to change up your morning eats. The base is sweet potato roasted perfectly in the oven, then seasoned and spiced, mashed with Greek yogurt and milk, and lightly sweetened with honey. It’s similar to my honey butter mashed sweet potatoes, but without the extra added indulgence of brown butter and heavy cream. But, don’t worry, you won’t even miss all that extra stuff!
The best part of this one is all the fun toppings and mix-ins you can add. From blueberries to pecans to pistachios, this breakfast bowl is seriously customizable!
Ingredients for creamy sweet potato breakfast bowl
We’re working with a pretty simple ingredient list here. This recipe uses a few pantry staples, plus, if you’re anything like me, you’ve probably got a few spare potatoes just lying around.
Here’s what you’ll need to make the base:
- Orange sweet potatoes – The best are deeper in color with smooth, even skin. Try to avoid those with dark black spots, called black rot.
- Salt & spices – Salt, cinnamon, and nutmeg are used to flavor the mash.
- Full fat Greek yogurt – Yogurt is included for a creamier texture and tangy taste. You can use Chobani, but I also like Fage.
- Milk – Just a little milk is also used for creaminess. You can use whatever kind you like; I love Chobani’s plain extra creamy oat milk.
- Honey – Used to sweeten the mash.
How to make a creamy sweet potato breakfast bowl
This meal is beginner-friendly and very easy to make:
- Preheat the oven to 425 F. Then, thoroughly wash and scrub the sweet potatoes, dry them with paper towels, and prick them 3-4 times with a fork. Next, line a sheet pan with two layers of foil, place the potatoes on, and bake for 50-75 minutes, or until soft and fork tender.
- Now, let the sweet potatoes cool slightly before removing the flesh from the skin and transferring it to a bowl. Mash with a fork, then mix in salt and spices. Mix in the yogurt, then add milk little by little, until the mixture is smooth and creamy. Sweeten to your taste with honey.
- Serve warm with the toppings of your choice. We’ll talk topping options a little later!
Is it make ahead?
Yes! You can make the mash up to three days ahead of time; store it in an airtight container in the fridge. Then, when you’re ready to enjoy, warm it up in the microwave, and serve it with your preferred toppings.
Toppings & mix-ins
Saved the best part for last: toppings!
While this mash is good enough to eat alone, I’d be lying if I didn’t say that it kind of reminds me of baby food? Like, yes, it’s super delicious, but also, I’m not 2 months old. I can handle some crunch, some variety, ya know? This is where toppings come in!
My favorite two things to top this with are pecans and creamy almond butter. This warm, toasty combination really makes you feel like you’re eating your favorite sweet potato pie! I highly recommend trying it this way. That being said, there are other options, as well:
- Cashews, almonds, or pistachios
- Toasted coconut flakes
- Blueberries
- Banana slices
- Peanut butter
- Greek yogurt
- Granola
- Cacao nibs
Top your bowl however you’d like! Just be sure to choose the best potatoes and be patient when baking them. This way, you’ll get the sweetest and softest base for your breakfast bowl.
I’m hoping you’ll love this breakfast bowl, and that it becomes a favorite for you. If you make this recipe, be sure to leave a comment, a review, or tag #samarafromscratch on Instagram so I can see your work!
xoxo
Creamy Sweet Potato Breakfast Bowl
Ingredients
- 2 pounds sweet potatoes washed and scrubbed
- 1/4 teaspoon fine sea salt plus more to taste
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons Greek yogurt
- 1 tablespoon milk (any kind)
- 1/2 tablespoon honey plus more to taste
Instructions
- Preheat the oven to 425 degrees F, then line a baking sheet with two layers of foil paper (you need two because the potatoes may release a lot of juices as they bake). Thoroughly wash and scrub potatoes, then prick them 3-4 times with a fork. Place them on the sheet and bake for 50-75 minutes, or until soft and fork tender. Once finished, remove from oven and allow to cool slightly.
- Remove potato flesh from skins with a spoon and transfer to a bowl. Sprinkle with salt, cinnamon, and nutmeg, then mash well with a fork. Stir and mash in the Greek yogurt, then add the milk little by little until desired texture is achieved. Sweeten with honey, taste, and adjust sweetness/saltiness to your liking. Serve warm with toppings of your choice.
Notes
- Nutrition facts are only an estimate.
- For a sweet potato pie taste, stir in creamy almond butter and top with pecans.
- For a vegan bowl, I suggest to use plant-based milk, sub honey for maple syrup and Greek yogurt for coconut/soy yogurt.
- If your sweet potatoes are very large, it may take longer than 70 minutes for them to fully bake. Be patient and allow them to roast in the oven until completely tender.
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