Paleo Sweet Potato Breakfast Bowl Recipe
This Paleo Sweet Potato Breakfast Bowl is a hearty, naturally sweet, and completely satisfying way to start your day. Featuring creamy mashed sweet potatoes blended with almond milk, cinnamon, almond butter, and maple syrup, it’s nourishing, gluten-free, and dairy-free. Customize your bowl with fruit, granola, and a sprinkle of cinnamon for a cozy, wholesome breakfast the whole family will love.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 2-3 bowls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Base
- 2 medium sweet potatoes (about 4 cups mashed)
Wet Ingredients
- 1/4-1/2 cup unsweetened vanilla non-dairy milk (such as almond milk)
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted almond butter
- 2 tablespoons maple syrup
Flavorings & Add-ins
- 1/2 teaspoon cinnamon (or to taste)
- 2 tablespoons ground flax seeds
Optional Toppings
- Fruit (such as sliced bananas or berries)
- Banana bread granola
- Extra cinnamon
Instructions
- Preheat and Prepare Sweet Potatoes – Preheat your oven to 400°F (200°C). Wash the sweet potatoes with a veggie brush, then place them on a foil-lined baking sheet.
- Bake – Bake sweet potatoes for about 45-60 minutes, or until they are easily pierced with a fork. The timing will vary based on potato size.
- Cool and Scoop – Allow the baked sweet potatoes to cool. Once they are safe to handle, remove the skins and transfer the flesh into a large mixing bowl.
- Add Remaining Ingredients – To the bowl, add unsweetened non-dairy milk, vanilla extract, almond butter, maple syrup, cinnamon, and ground flax seeds.
- Blend Until Fluffy – Use an electric mixer to beat the mixture until it reaches a light, fluffy texture. Add more non-dairy milk if needed to adjust consistency.
- Heat If Desired – If your potatoes were refrigerated or you prefer a warm bowl, heat the mixture on the stove over low heat until just warmed through.
- Serve – Transfer the fluffy sweet potato mash into bowls. Top with fresh fruit, banana bread granola, and an extra sprinkle of cinnamon for added flavor and crunch.
Notes
- The cooking time for sweet potatoes will depend on their size; they’re done when a fork easily pierces through.
- Leftover breakfast bowls keep well in the fridge for up to 5 days in an airtight container. Reheat gently on the stove or in the microwave.
- To make nut-free, swap almond milk for soy milk and almond butter for sunflower seed butter.
