Name: Sweet Potato Breakfast Bowl
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 medium sweet potato, peeled and cubed; 1/4 teaspoon cinnamon; Pinch of salt; 1/2 banana, sliced; 1/4 cup plain or vanilla Greek yogurt (or plant-based alternative); 1 tablespoon almond butter (or any nut/seed butter); 1 tablespoon chopped walnuts; 1 tablespoon hemp seeds; 1/4 cup fresh berries (blueberries, raspberries, or strawberries); Drizzle of maple syrup or honey (optional)

Jump to Recipe·Print Recipe

A warm, comforting, and nourishing way to start the day, this Sweet Potato Breakfast Bowl brings together creamy mashed sweet potatoes with a variety of wholesome toppings like fruit, nuts, yogurt, and seeds. It’s naturally sweet, filling, and packed with nutrients, making it one of my favorite go-to breakfasts when I want something both satisfying and energizing.

Sweet Potato Breakfast Bowl

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 medium sweet potato, peeled and cubed

¼ teaspoon cinnamon

Pinch of salt

½ banana, sliced

¼ cup plain or vanilla Greek yogurt (or plant-based alternative)

1 tablespoon almond butter (or any nut/seed butter)

1 tablespoon chopped walnuts

1 tablespoon hemp seeds

¼ cup fresh berries (blueberries, raspberries, or strawberries)

Drizzle of maple syrup or honey (optional)

Directions

I start by steaming or boiling the sweet potato cubes until they're fork-tender, usually around 10–12 minutes.

Then I mash the cooked sweet potato in a bowl with cinnamon and a pinch of salt until smooth and creamy.

I top it with sliced banana, Greek yogurt, almond butter, walnuts, hemp seeds, and fresh berries.

If I’m in the mood for a bit more sweetness, I drizzle some maple syrup or honey over the top.

I serve it warm and enjoy a cozy, nutrient-packed breakfast.

Servings and timing

Servings: 1 serving

Prep Time: 5 minutes

Cooking Time: 10 minutes

Total Time: 15 minutes

Calories: Approximately 310 kcal

Variations

There are so many ways I like to customize this bowl depending on what I have on hand or how I’m feeling:

I swap the Greek yogurt for coconut yogurt to keep it dairy-free.

Instead of walnuts, I sometimes use pecans or sliced almonds.

When I want extra crunch, I add granola on top.

For a protein boost, I mix a scoop of protein powder into the mashed sweet potatoes before adding toppings.

I love switching up the fruit with whatever’s in season—chopped apples or pomegranate seeds are great options.

Storage/Reheating

If I’m prepping ahead, I cook and mash the sweet potatoes, then store them in an airtight container in the fridge for up to 3 days. When I’m ready to eat, I reheat the mashed sweet potato in the microwave or on the stove until warm, then add the toppings fresh. I don’t recommend storing the assembled bowl, as the toppings taste best added just before serving.

FAQs

What can I use instead of Greek yogurt?

I like using plant-based yogurts like almond, coconut, or soy yogurt to keep it dairy-free. Choose an unsweetened or lightly sweetened version to control the overall sweetness.

Can I make this recipe ahead of time?

Yes, I often prep the mashed sweet potato ahead and just reheat it in the morning. Toppings are best added fresh for the best texture and flavor.

Is this recipe good for meal prep?

Definitely. I prepare a few servings of mashed sweet potato and portion them out. In the mornings, I simply reheat and customize each bowl with whatever toppings I feel like.

Can I use canned sweet potato?

Yes, if I’m in a hurry, canned sweet potato puree works well. I just make sure it’s plain and not seasoned. I warm it and add cinnamon and salt before topping.

Is this bowl suitable for a vegan diet?

It is! I just use a plant-based yogurt and skip the honey (or use maple syrup instead), and the whole bowl becomes 100% vegan.

Conclusion

This Sweet Potato Breakfast Bowl is my kind of wholesome comfort. It's quick to make, full of nutrients, and endlessly adaptable. Whether I’m starting a busy day or just want something cozy and nourishing, this bowl never fails to satisfy. It’s proof that healthy eating doesn’t have to be boring or complicated—just real, simple ingredients that make me feel good.

Recipe:

Sweet Potato Breakfast Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 15 minutes
Yield: 1 serving
Diet: Vegetarian

Print Recipe

Description

A warm and nourishing Sweet Potato Breakfast Bowl made with creamy mashed sweet potatoes and topped with yogurt, fruit, nuts, and seeds. It's naturally sweet, gluten-free, vegetarian, and easily customizable for vegan or dairy-free diets.

Instructions

Steam or boil the sweet potato cubes until fork-tender, about 10–12 minutes.
Mash the cooked sweet potato in a bowl with cinnamon and a pinch of salt until smooth and creamy.
Top with sliced banana, Greek yogurt, almond butter, chopped walnuts, hemp seeds, and fresh berries.
If desired, drizzle with maple syrup or honey.
Serve warm and enjoy immediately.