Introduction

Fluffy Sweet Potato Breakfast Bowls offer a warm, cozy start to your day with naturally sweet, creamy textures and wholesome flavors. This nourishing dish combines roasted sweet potatoes with comforting spices and your favorite toppings for a customizable morning treat.

Fluffy Sweet Potato Breakfast Bowls Recipe - Recipe Image

Ingredients

2 medium sweet potatoes
2/3 cup non-dairy milk
2 tablespoons ground flax
1 tablespoon nut or seed butter of choice (cashew recommended)
2 teaspoons vanilla extract
1 teaspoon cinnamon
Pinch of salt
Optional toppings: pomegranate, pumpkin seeds, coconut yogurt, cacao nibs, granola

Instructions

Step 1: Preheat your oven to 400°F and line a baking tray with parchment paper or a silicone mat. Wash the sweet potatoes but do not peel. Pierce each potato several times with a knife and place them on the tray. Bake for 45 to 60 minutes, or until caramel-like juice starts to ooze from the pierced holes. For large sweet potatoes, cut in half lengthwise and place cut side down to reduce baking time.
Step 2: Remove the sweet potatoes from the oven and carefully scoop out their flesh into a large bowl. Add the non-dairy milk, ground flax, nut or seed butter, vanilla extract, cinnamon, and a pinch of salt.
Step 3: Use a hand mixer on the lowest setting to cream the mixture together for 60 to 90 seconds until fluffy. Alternatively, blend all ingredients in a food processor for 2 to 3 minutes until thick and smooth.
Step 4: Divide the fluffy sweet potato mixture into serving bowls. Top with optional toppings such as pomegranate, pumpkin seeds, coconut yogurt, cacao nibs, or granola. Serve warm.

Tips & Variations

For added protein, sprinkle chopped nuts or seeds on top for extra crunch and nutrition.
Swap the nut butter for sunflower seed butter to make this recipe nut-free.
Use a different non-dairy milk like oat or almond to vary the flavor profile.
If you prefer a sweeter bowl, drizzle a little maple syrup or honey before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or on the stovetop, adding a splash of non-dairy milk if needed to loosen the texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular dairy milk instead of non-dairy milk?

Yes, you can substitute regular dairy milk if you prefer. The texture and flavor will remain delicious.

Is it necessary to roast the sweet potatoes with the skin on?

Roasting with the skin on helps retain moisture and flavor. You scoop out the flesh after baking, so leaving the skin on is recommended but not required.

Fluffy Sweet Potato Breakfast Bowls Recipe

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★★★★★

4.9 from 57 reviews

These Fluffy Sweet Potato Breakfast Bowls are a warm, creamy, and nutrient-packed start to your day. Made with baked sweet potatoes blended with non-dairy milk, ground flax, nut butter, and fragrant spices, this vegan and gluten-free recipe is easy to prepare and customizable with your favorite toppings like pomegranate, pumpkin seeds, or granola.

Author: Maya
Prep Time: 10 minutes
Cook Time: 45 to 60 minutes
Total Time: 55 to 70 minutes
Yield: 2 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Gluten Free, Vegan

Ingredients

Scale

Main Ingredients

2 medium sweet potatoes
2/3 cup non-dairy milk
2 tablespoons ground flax
1 tablespoon nut or seed butter of choice (cashew recommended)
2 teaspoons vanilla extract
1 teaspoon cinnamon
Pinch of salt

Optional Toppings

Pomegranate
Pumpkin seeds
Coconut yogurt
Cacao nibs
Granola

Instructions

Preheat and Prepare Sweet Potatoes: Preheat your oven to 400°F and line a baking tray with parchment paper or a silicone baking mat. Wash the sweet potatoes thoroughly, leaving the skins on, then pierce them several times with a knife to allow steam to escape during baking.
Bake Sweet Potatoes: Place the pierced sweet potatoes on the prepared tray and bake for 45 to 60 minutes. You’ll know they’re done when a caramel-like substance starts to ooze out of the pierced holes. For larger potatoes, cut them in half lengthwise and place cut side down to reduce cooking time.
Scoop and Mix Ingredients: Remove the sweet potatoes from the oven and let them cool slightly. Carefully scoop out the flesh into a large mixing bowl. Add the non-dairy milk, ground flax, nut butter, vanilla extract, cinnamon, and a pinch of salt.
Blend Until Fluffy: Use a hand mixer starting at the lowest speed to cream the mixture for 60 to 90 seconds until thick and smooth. Alternatively, combine all ingredients in a food processor and blend for 2 to 3 minutes until fluffy.
Serve and Garnish: Divide the creamy sweet potato mixture into serving bowls. Top with your choice of pomegranate, pumpkin seeds, coconut yogurt, cacao nibs, granola, or any other preferred toppings. Serve warm for a comforting breakfast experience.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Cutting larger sweet potatoes in half lengthwise reduces baking time significantly.
Ensure the sweet potatoes are well baked so that the texture is soft and the caramelization is achieved for optimal flavor and creaminess.
Feel free to swap nut butter varieties according to dietary preferences or allergies.
Serving suggestions include a variety of toppings to add texture and flavor contrast.
This recipe can easily be adapted to suit vegan and gluten-free diets without modifications.

Keywords: Fluffy sweet potato breakfast bowls, vegan sweet potato recipe, gluten free breakfast, baked sweet potatoes, healthy breakfast bowl