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Tasty Sweet Potato Breakfast Bowl

A nutrient-packed breakfast bowl featuring creamy mashed sweet potato, Greek yogurt, fresh blueberries, and crunchy granola, finished with a nut butter drizzle.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 1 bowl
Course: Breakfast, Brunch
Cuisine: American, Healthy
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 medium sweet potato cooked and peeled
  • 0.5 tsp cinnamon
  • 1 tbsp almond milk optional, for creaminess
Toppings
  • 0.5 cup Greek yogurt or coconut yogurt
  • 0.25 cup blueberries fresh
  • 2 tbsp granola
  • 1 tbsp almond butter or peanut butter
  • 1 tsp seeds hemp, chia, or sesame

Equipment

  • Microwave or Oven
  • Small bowl
  • Fork

Method
 

  1. Wash sweet potato and pierce with a fork. Microwave on high for 5-7 minutes until soft (or roast at 400°F for 45 mins).
  2. Slice open carefully, scoop flesh into a bowl, and discard skin.
  3. Add cinnamon and a splash of milk. Mash with a fork until smooth and creamy.
  4. Top with a dollop of yogurt, fresh blueberries, and granola.
  5. Drizzle with almond butter and sprinkle with seeds. Serve warm.

Notes

Meal Prep Tip: Roast several potatoes on Sunday to have breakfast ready in minutes all week.