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–+ servings
Sweet Potato Breakfast Bowl

Creamy Sweet Potato Breakfast Bowl for a Cozy Morning Boost

A nutritious and filling Sweet Potato Breakfast Bowl that transforms your morning routine into a flavorful adventure.
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Prep Time 10 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 large Sweet Potatoes Select heavy, smooth-skinned potatoes for the best texture.
  • 1 cup Almond Milk Adjust to reach desired consistency.
  • 2 tablespoons Maple Syrup Can be swapped with honey or agave nectar.
  • 2 tablespoons Flaxseed Essential for achieving creamy texture.
For Toppings
  • 1 cup Fresh Fruits Add bananas, berries, or apples for sweetness.
  • 1/2 cup Greek Yogurt For extra creaminess.
  • 1/4 cup Chopped Nuts Pecans or walnuts for crunch.
  • 2 slices Crispy Turkey Bacon or Sausage Optional for savory contrast.

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl
  • Hand mixer
  • Spatula

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Wash the sweet potatoes thoroughly and place them on a foil-lined baking sheet.
  3. Bake the sweet potatoes for 45-60 minutes until fork-tender.
  4. Allow the sweet potatoes to cool for about 10 minutes, then peel and mash in a bowl.
  5. Mix in almond milk, maple syrup, and flaxseed until creamy.
  6. Let the mixture rest for 5 minutes to thicken.
  7. Serve the mixture in bowls and add your favorite toppings.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 150mgPotassium: 650mgFiber: 8gSugar: 10gVitamin A: 19200IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Allow the mixture to sit for 5 minutes after mixing for best texture. Store leftovers in the fridge for up to 5 days.

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