Whipped sweet potato breakfast bowl topped with fresh berries, granola, and shredded coconut. Perfect to meal prep for breakfast!

Some people crave sweet potatoes when the weather is cold and the days are short.

Truthfully, I’ve never understood those people.

My love for sweet potatoes knows no seasons, no temperatures, and observed daylight savings.

Which is why I’m sharing this Sweet Potato Breakfast Bowl with you today!

This blueprint breakfast bowl has become one of my staple breakfasts that I throw into the weekly rotation.

I love it because, well, it’s sweet potatoes, duh, but also because it’s extremely versatile and customizable.

You can serve it chilled or heated and add whatever toppings fit your mood and the season.

Although it takes a bit longer to meal prep because of the bake time, it makes for a delicious 5-min breakfast in the mornings that follow.

The sweet whipped consistency is the perfect fluffy base for whatever your heart desires.

It’s giving…Barbie fashionista.

What You Need to Make Sweet Potato Breakfast Bowl

The base of this sweet potato breakfast bowl is made with super simple ingredients.

Here’s what you need:

sweet potatoes
almond milk
ground flaxseed
nut or seed butter of choice
ground cinnamon

That’s it!

How to Make Prepare Sweet Potatoes

The longest part of this recipe is baking the sweet potatoes.

Preheat your oven to 400°F and line a baking tray with parchment paper.

Wash the sweet potatoes, but don’t peel them.

Pierce the potatoes a few times with a fork, then place them on the tray and bake for 45 to 60 minutes, or until they start to ooze.

The sweet potatoes are done when they’re easily pierced with a fork and the flesh is super tender.

If you have large sweet potatoes, I recommend cutting them in half lengthwise and placing them cut side down on the baking tray to reduce cooking time!

Remove the sweet potatoes from the oven and allow them to cool slightly.

How to Make Sweet Potato Breakfast Bowl

Once you’ve let the sweet potatoes cool enough that they are safely handled, carefully peel them.

The skin should peel away from the flesh very easily.

Add the cooled sweet potato flesh, to a blender or food processor along with the almond milk, flaxseed, nut butter, and cinnamon.

Blend everything until the mixture is thick and smooth, scraping down the sides as needed to recombine.

You want the sweet potato mixture to be super creamy without any lumps or bumps.

Notes on Meal Prep

At this point, I generally like to portion the blender contents into 3-4 separate containers for a a grab and go meal prep breakfast.

The sweet potato breakfast bowl will keep stored in an airtight container in the refrigerator with a lid for up to 5 days.

I prefer to chill mine overnight so it’s cold for breakfast, but you can also serve this bowl warm.

Depending on the season, you might want to switch it up from chilled to heated!

Store all of your topping separately and add them just before serving so they stay fresh.

Toppings for Sweet Potato Breakfast Bowl

Here are my favorite toppings:

your favorite granola
fresh berries
unsweetened shredded coconut

Add your own!

How to Serve Sweet Potato Breakfast Bowl

Enjoy this sweet potato breakfast bowl as an easy and unique breakfast to fuel your week.

You can serve it warm or chilled with your favorite toppings.

I love granola, fresh berries, and unsweetened shredded coconut, but anything works!

Nut butter, dried fruit, nuts, cacao nibs, or chocolate chips would be delicious too.

If you prefer your sweet potato breakfast bowls to be sweeter, try adding a drizzle of maple syrup to the blender.

This recipe works with any color sweet potato; not just orange!

Try it with purple or white sweet potatoes, too, for different color bowls.

Enjoy!

More Sweet Potato Breakfast Recipes

I Want to Hear From You

If you make this Sweet Potato Breakfast Bowl recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren