Sweet Potato Almond Butter Bowl
This sweet potato almond butter bowl is made with cooked sweet potatoes, almond butter, dried cranberries, sliced almonds, and shredded coconut.
This is hands down one of my favorite breakfast recipes. My friend, Melody, introduced me to sweet potato breakfast bowls several years ago. I've been hooked ever since. I usually prep this meal at the beginning of the week. It's so easy to assemble, pack, and take with you for those busy mornings.
High Satiety Breakfast Bowls
This breakfast bowl will keep you full throughout your morning. Sweet potatoes have high satiety which means they are filling. You would need to eat one pound of boiled sweet potatoes to consume 400 calories. Other high satiety breakfast bowls I eat on repeat are greek yogurt granola bowls or egg white oatmeal.
How to Cook Sweet Potatoes
My favorite two options for cooking sweet potatoes are roasted sweet potato wedges and boiled sweet potatoes. Each cooking method brings out slightly different flavors.
For boiled sweet potatoes, peel and chop the sweet potatoes. Cook in a large pot of boiling water. Remove once the sweet potatoes are easy to pierce with a fork. Drain. Store the cooked sweet potatoes in an airtight container in the fridge for up to 5 days.
How to Make Sweet Potato Breakfast Bowls
Heat the cooked sweet potatoes (if refrigerated ahead of time). Add almond butter.
Mash the sweet potatoes and almond butter together. Add mix-ins like shredded coconut, sliced almonds, and dried cranberries. Sprinkle toppings on top.
Sweet Potato Bowl Toppings
Sometimes I modify this recipe with different toppings. I change things up some weeks and make different mixtures. Some of the toppings I've tried and liked are:
- dried cranberries
- sliced almonds
- ground cinnamon
- flaked sea salt
- coconut flakes
- pistachios
- crushed pecans
- crushed walnuts
- golden raisins
- macadamia nuts
Sweet Potato Bowl Notes
- For a slightly sweeter sweet potato almond butter bowl, mix in honey or maple syrup.
- Substitute peanut butter or cashew butter for almond butter.
- Make ahead instructions: Store cooked sweet potatoes and almond butter in microwave safe serving size containers. Store toppings separately.
- Prepare a sweet potato puree ahead of time for the cooked sweet potato base.
📋 Recipe
Sweet Potato Almond Butter Bowl
Ingredients
- 2 lbs sweet potatoes
Toppings Per Bowl
- ½ teaspoon cinnamon
- 1 tablespoon almond butter
- 1 tablespoon shaved almonds
- 2 tablespoon dried cranberries
- 1 tablespoon shredded coconut
Instructions
- Peel and cube the sweet potatoes. Boil the sweet potatoes until they are tender (about 15 to 20 minutes). Drain the sweet potatoes. Store the sweet potatoes in an airtight container that goes in the fridge.
- When ready to prepare the sweet potato almond butter bowl, heat the sweet potatoes in the microwave for 45 seconds to a minute.
- Mash sweet potatoes and mix in almond butter. Add the toppings.
Notes
- Nutrition facts are for 1 serving of 6 ounces sweet potato, 1 tablespoon of almond butter, 1 tablespoon of sliced almonds, and 2 tablespoon of dried cranberries.
This really hit the spot. The creaminess of the sweet potatoes and the almond butter combined with the toppings (I used cinnamon, sultanas, dry toasted slivered almonds, peppitas and some toasted buckwheat) Yum! It's very filling too.
Such a great idea- this sweet potato bowl is so customizable!
This is an excellent breakfast recipe that's easy to throw together in the morning. Sweet potatoes are so filling and low in calories. Will definitely make this again.
I change up the toppings, so this recipe feels different every time.