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This cozy sweet potato breakfast bowl brings together the creamy comfort of roasted sweet potato, the gentle warmth of cinnamon, and a melody of toppings like nuts and raisins. It is a healthy twist on classic sweet potato casserole but is easy enough for busy mornings and satisfying enough for slow weekends.
The first time I made this bowl was before an early morning hike and it kept me fueled and happy until lunchtime. Now it is my go-to meal prep for chilly mornings or when I need something comforting and nourishing.
Ingredients
- Sweet potatoes: The base ingredient for creaminess and nutrition. Choose large, firm sweet potatoes with smooth skin and deep orange color for best flavor and texture.
- Honey or mashed banana: Adds natural sweetness. Pick honey for classic flavor or mashed banana for a vegan or Whole30 friendly option. Use slightly ripe bananas for the best mash.
- Ground cinnamon: Brings warmth and an inviting aroma. Choose Ceylon cinnamon if you prefer a milder taste.
- Raisins: For chewy sweetness and pops of flavor. Look for plump raisins and check labels for allergens.
- Chopped nuts: Offer crunch and healthy fats. Use fresh pecans, walnuts, or almonds. For the boldest flavor, toast them lightly before adding.
- Almond butter: Provides richness and protein. Opt for raw almond butter for the purest taste and creamy texture.
Step-by-Step Instructions
- Prepare sweet potatoes:
- Wash and pat dry your sweet potatoes. Poke them several times all over with a fork to let steam escape while roasting. Wrap each one in aluminum foil so they become extra tender and moist.
- Roast the sweet potatoes:
- Place the wrapped sweet potatoes on a baking sheet. Bake at 375 degrees Fahrenheit. Large sweet potatoes need about seventy to eighty minutes. Smaller ones are usually ready in sixty to sixty-five minutes. The flesh should feel very soft all the way through when done.
- Cool and peel:
- Let the sweet potatoes cool for about five minutes so you can handle them easily. Then peel off the skins. The interior should be silky and caramelized.
- Mash and mix:
- Transfer the peeled sweet potatoes to a bowl. Add ground cinnamon and your choice of honey or mashed banana. Mash everything together until you reach your preferred consistency. Taste and adjust the sweetness or spice.
- Assemble bowls:
- Divide the mashed sweet potato between two bowls. Add a tablespoon of raisins and nuts to each bowl.
- Finish with almond butter:
- If serving right away, drizzle a tablespoon of almond butter over each bowl. For make-ahead breakfast, reserve the almond butter until just before serving or reheating.
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The sweet potato itself is my favorite part. The slow roast method brings out all its candy-like flavors with no need for extra sugar. One of my kids called this breakfast “pie in a bowl,” and I admit I am not above sneaking a few extra bites when making it for the family.
Storage Tips
Store the assembled sweet potato base in an airtight container in the fridge for up to four days. Keep the toppings and almond butter separate until ready to serve. This keeps everything fresh and prevents sogginess.
Ingredient Substitutions
No almond butter? Use cashew or sunflower seed butter for a similar creamy experience. If nuts are off-limits, try pumpkin or hemp seeds. Instead of raisins, try dried cherries or chopped dates. Oat toppings are great for extra texture.
Serving Suggestions
This bowl stands on its own but also pairs perfectly with a mug of spiced chai or herbal tea. Try topping it with toasted coconut or a swirl of yogurt for added creaminess. For a heartier brunch, serve with scrambled eggs or plant-based sausage.
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Cultural and Historical Notes
Sweet potatoes are treasured in Southern US cooking, especially in comforting breakfast or holiday dishes. Turning this classic ingredient into a healthy breakfast bowl lets you savor tradition in a new way. The cinnamon and nut topping is a nod to classic sweet potato casseroles but you get all the nutrition and none of the sugar overload.
Common Questions
- → Can I make this bowl vegan?
Yes, simply use mashed banana instead of honey to keep the bowl fully plant-based.
- → What can I use instead of almond butter?
You can substitute with peanut butter, cashew butter, or seed butters based on your preference or dietary needs.
- → How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the fridge. Reheat in the microwave or on the stovetop, and add almond butter before serving.
- → Are there other topping ideas?
Yes, try adding toasted seeds like pumpkin or sunflower, shredded coconut, or fresh fruit such as berries.
- → Is this bowl suitable for Whole30?
Yes, as long as you use banana instead of honey and avoid sweeteners, it fits Whole30 guidelines.