This sweet potato breakfast bowl is an easy, make-ahead healthy breakfast that reminds me of sweet potato casserole! 

If you don’t like sweet potatoes and/or almond butter, this sweet potato breakfast bowl probably won’t magically change your mind. BUT if you love almond butter and sweet potatoes separately and have never tried them together, I definitely recommend it. This is my current go-to breakfast/snack/healthy dessert. It’s delicious and a welcome break from oatmeal!

If you follow my food Instagram, you may’ve seen this sweet potato breakfast bowl pop up before. I’d seen people add almond butter to sweet potatoes before, and I got the idea of having a sweet potato bowl for breakfast from Jen.

Then, I decided to put my own spin on a sweet potato breakfast bowl. Just almond butter on top is great, but adding raisins and nuts makes it even better. This almond butter, raisin, and nut topping reminds me of  sweet potato casserole, which I loved for the first time ever this Thanksgiving and crave all of the time now.

Here’s what I do:

Wash sweet potatoes and poke a few times with a fork for steam to release while in the oven. Then, I’ll lightly dry them and wrap them in foil, placing them in the oven seam-side up so any juices released during cooking don’t land on the bottom of the oven.

I usually bake sweet potatoes at 375 degrees. For medium/large sweet potatoes, I bake them for about an hour and 20 minutes. For smaller sweet potatoes, I bake them for about 65 minutes. They’re done when I can easily pierce them with a fork. I let the potatoes cool for at least five minutes before peeling and mashing them.

I typically bake two sweet potatoes at a time since the leftovers are good for a couple of days. I pop ’em in the oven whenever I know I’ll be around the dorm for at least an hour and a half, whether it’s after dinner or in the morning before I leave for class (I’ve also been known to put them in the oven before I leave for a run and take them out when I get back).

I mash the sweet potatoes with lots of cinnamon to taste, plus either a drizzle of honey or half of a ripe banana for some sweetness.

I add a sprinkle of pecans and raisins and then drizzle with almond butter if I’m going to eat it right away. If not, I store the mashed sweet potatoes in a glass Tupperware and add the almond butter before reheating.


Sweet Potato Breakfast Bowl

Prep Time: 5 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 25 minutes

  • For two servings:
  • 1 very large sweet potato (16+ ounces) or 2 small sweet potatoes (8-10 ounces each)
  • Honey, to taste, OR half of a slightly ripe mashed banana for sweetness
  • Cinnamon, to taste
  • 2 tablespoons raisins
  • 2 tablespoons chopped nuts
  • 2 tablespoons almond butter (I recommend raw almond butter and love Trader Joe’s raw almond butter!)
  1. Preheat oven to 375 degrees. Wash and lightly dry sweet potato(es). Poke with a fork several times and wrap in aluminum foil. Bake large sweet potato for around 80 minutes, or smaller sweet potatoes for around 65 minutes, until a fork can easily pierce through the entire sweet potato. Let cool for at least five minutes.
  2. Peel cooled sweet potato and lightly mash with cinnamon and honey (or half of a mashed banana).
  3. Top with raisins and chopped nuts and other toppings if desired. If enjoying right away, drizzle with almond butter. If enjoying later, top with almond butter just before serving and reheating.


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