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    Home » Recipes » Breakfast

    Sweet Potato Almond Butter Bowl

    By Lily・Published: Dec 5, 2020・Updated: Feb 17, 2023・Post may have affiliate links.

    Jump to Recipe Print Recipe

    Have you ever tried a sweet potato almond butter bowl with dried cranberries 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 in the mornings when you have a busy schedule. This breakfast bowl will keep you full throughout your morning. Not to mention, it’s easy to pack and bring with you.

    sweet potato almond butter bowl with toppings

    How to Cook Sweet Potatoes

    There are two options for cooking sweet potatoes: roasted and boiled. Both options are good but bring out slightly different flavors. For roasted sweet potato wedges, I recommend following this recipe.

    If you want to boil the sweet potatoes, this takes a little less time (around 15 minutes). Just 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 the water from the sweet potatoes.

    I store the sweet potatoes in their own container until I'm ready to assemble the sweet potato bowl.

    Topping Variations

    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
    • cinnamon
    • flaked sea salt
    • coconut flakes
    • pistachios
    • crushed pecans
    • crushed walnuts
    • golden raisins
    • macadamia nuts
    cashews, cranberries, and shredded coconut in a bowl

    How to Make

    When preparing the sweet potato bowl, heat up the sweet potatoes in the microwave. Then add about 1 tablespoon of almond butter. Make sure to check that your almond butter doesn't have added sugar. Then add whatever toppings you fancy. If you’d like it a little sweeter, add some honey.

    The toppings can make the sweet potato bowl taste very different. I also create a container for the toppings that I will be using for the week.

    sweet potatoes with almond butter in a bowl
    sweet potato bowl with everything added
    sweet potato bowl mixed up
    add some toppings on the sweet potato bowl

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    📋 Recipe

    close up of the sweet potato bowl

    Sweet Potato Almond Butter Bowl

    Author: Lily
    Course: Breakfast
    Cuisine: American
    Prep: 5 minutes mins
    Total: 5 minutes mins
    5 from 3 votes
    Print Pin Rate Email
    Servings 6 Servings
    This sweet potato almond butter breakfast bowl is a great breakfast meal prep recipe. It's nutritious and filling, and it's so easy to make! I roast the sweet potatoes ahead of time in a big batch, then just reheat every morning for breakfast.

    Ingredients
     
    US Customary - Metric

    • 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

    1. 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.

    Nutrition

    Serving: 6 ounces | Calories: 231 kcal | Carbohydrates: 45 g | Protein: 4 g | Fat: 5 g | Saturated Fat: 0 g | Polyunsaturated Fat: 5 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 525 mg | Fiber: 8 g | Sugar: 16 g

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    About Lily

    Howdy! My name is Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks to the fridge, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Comments

      5 from 3 votes (1 rating without comment)

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      Recipe Rating




    1. Janelle

      March 08, 2023 at 5:28 pm

      5 stars
      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.

      Reply
      • Lily

        March 08, 2023 at 5:52 pm

        Such a great idea- this sweet potato bowl is so customizable!

        Reply
    2. Ally Mackenzie

      July 11, 2021 at 4:17 pm

      5 stars
      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.

      Reply
      • Lily

        July 11, 2021 at 4:26 pm

        I change up the toppings, so this recipe feels different every time.

        Reply

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    lily at the matbakh

    I'm Lily

    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

    ABOUT ME

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