Description
This Sweet Potato Breakfast Bowl is a warm, nourishing morning meal that combines the natural sweetness of baked sweet potatoes with the creamy richness of almond butter and maple syrup. Enhanced with cinnamon and flaxseed for added flavor and nutrition, this bowl offers a delicious and filling start to your day with customizable toppings to suit your preferences.
Ingredients
Scale
Main Ingredients
- 2 medium sweet potatoes
- 2 tbsp unsalted almond butter
- 1/4 to 1/2 cup unsweetened vanilla almond milk
- 1 tsp vanilla extract (Simply Organic recommended)
- 2 tbsp maple syrup (grade A amber rich)
- 1/2 tsp ground cinnamon
- 2 tbsp ground flaxseed
Instructions
- Prepare and Bake Sweet Potatoes: Preheat your oven to 400°F (204°C). Wash the sweet potatoes thoroughly using a vegetable brush to remove all dirt. Place them on a foil-lined baking sheet and bake for 45-60 minutes, or until they are easily pierced with a fork, indicating they are fully cooked.
- Cool and Peel: Remove the baked sweet potatoes from the oven and allow them to cool enough to handle safely. Peel off the skins carefully and transfer the sweet potato flesh to a large mixing bowl. You may discard the skins or save them for another use.
- Mix Ingredients: Add the almond butter, unsweetened vanilla almond milk (adjust the amount to achieve your desired consistency), vanilla extract, maple syrup, ground cinnamon, and ground flaxseed to the sweet potato in the bowl. Use an electric mixer to beat the mixture until it becomes fluffy and well combined. If refrigerated previously, gently warm the mixture on the stove over low heat before serving.
- Serve and Garnish: Spoon the fluffy sweet potato mixture into serving bowls. Top with your choice of fresh fruit, banana bread granola, and an extra sprinkle of cinnamon to enhance both flavor and presentation. Enjoy warm as a comforting and nutritious breakfast.
Notes
- You can adjust the almond milk quantity for a thicker or thinner consistency according to your preference.
- Use grade A amber maple syrup for the best rich flavor.
- Ground flaxseed adds fiber and omega-3 fatty acids, boosting the nutritional profile.
- Save the sweet potato skins for making crispy baked skins or composting.
- Consume the bowl warm for the best taste and texture.
