Sweet Potato Breakfast Bowl (Printable Version)
# What You Need:
→ Base
01 -
16 oz sweet potatoes (about 1 very large or 2 small)
→ Sweetener & Spice
02 -
Honey, to taste or ½ small, slightly ripe banana, mashed
03 -
Ground cinnamon, to taste
→ Toppings
04 -
2 tablespoons raisins
05 -
2 tablespoons chopped nuts (such as pecans, walnuts, or almonds)
06 -
2 tablespoons almond butter, preferably raw almond butter
# Steps to Follow:
01 -
Preheat oven to 375°F (190°C). Wash and pat dry the sweet potatoes. Poke each sweet potato several times with a fork, then wrap in aluminum foil.
02 -
Bake large sweet potatoes for 70–80 minutes, or smaller ones for 60–65 minutes, until very tender throughout.
03 -
Remove from oven and let cool for at least 5 minutes. Peel the sweet potatoes and transfer to a bowl.
04 -
Lightly mash the sweet potato with cinnamon and your choice of honey or mashed banana for sweetness.
05 -
Divide the mashed sweet potato between two bowls. Top each with 1 tablespoon raisins, 1 tablespoon chopped nuts, and other desired toppings.
06 -
If eating immediately, drizzle with 1 tablespoon almond butter per bowl. For make-ahead, add the almond butter just before serving or reheating.
# Additional Notes:
01 -
For Whole30 compliance, omit honey and use mashed banana or simply the natural sweetness of the sweet potato.
02 -
Dried fruit and raisins are Whole30 compliant but should be used in moderation.
03 -
Try topping with toasted seeds or shredded coconut for extra crunch.
04 -
Reheat leftovers in the microwave or on the stovetop; add almond butter just before serving.
05 -
Pairs well with a cup of chai or spiced herbal tea.