Sweet Potato Breakfast Bowl

A cozy and nourishing breakfast bowl featuring baked sweet potatoes and creamy almond butter, perfect for a gluten-free start to your day.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 2 servings

Course: Breakfast, Brunch

Cuisine: American, Gluten-Free

Calories: 350

Ingredients Method Notes

Ingredients

Essentials

2 medium sweet potatoes Choose ones about the size of your hand.
2 tablespoons unsalted almond butter Creamy or slightly thick, depending on your texture preference.
1/4 to 1/2 cup unsweetened vanilla almond milk Use the amount that gives you your preferred consistency.
1 teaspoon vanilla extract A small but important flavor lift.
2 tablespoons pure maple syrup Natural sweetness that melts into the sweet potato.
1/2 teaspoon ground cinnamon Adjust to taste.
2 tablespoons ground flaxseed Adds body, mild nuttiness, and a gentle boost of fiber.

Optional Add-ons

Fresh fruit (sliced bananas, berries, or diced apples) Adds brightness and a fresh bite.
Gluten-free granola For crunch and texture contrast.
Chopped nuts (toasted pecans, walnuts, or almonds) Adds warmth and a toasty note.
Drizzle of extra almond butter or a scatter of coconut flakes For more indulgence.
Pinch of sea salt For sweet-savory balance.

Method

Preparation

Preheat your oven to 400°F (200°C) and scrub the sweet potatoes under running water. Pat them dry.
Place the sweet potatoes on a baking sheet lined with parchment paper and roast for 45 to 60 minutes until fork-tender.

Mixing

Let the sweet potatoes cool for 10 to 15 minutes, then peel and place the flesh in a large mixing bowl.
Add almond butter, almond milk, vanilla extract, maple syrup, ground cinnamon, and ground flaxseed to the bowl.
Beat until fluffy, adding more almond milk if necessary to achieve desired consistency.

Serving

Taste the mixture and adjust sweetness or seasoning as desired.
Spoon the mixture into bowls and garnish with your choice of toppings.

Notes

For busy mornings, roast extra sweet potatoes in advance and refrigerate or freeze for a quicker breakfast. The bowl keeps well in the fridge for 3–4 days.