The Sweet Potato Breakfast Bowl is one of my favorite ways to start the day with something warm, filling, and naturally sweet. Roasted or mashed sweet potatoes serve as the cozy base, topped with creamy yogurt, nut butter, fruit, seeds, and a touch of spice. It’s a nourishing bowl that feels like comfort food but fuels me with real, wholesome ingredients.

Why You’ll Love This Recipe

I love how versatile and satisfying this breakfast bowl is. It gives me the cozy vibes of a hot breakfast, but it’s still light and nutrient-dense. I can prep the sweet potatoes ahead of time and assemble everything in minutes. Plus, I can customize the toppings depending on what I’m in the mood for—sweet, nutty, fruity, or even spiced. It’s also naturally gluten-free and can be made dairy-free or vegan easily.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked sweet potatoes (roasted or mashed)
Greek yogurt or non-dairy yogurt
Nut butter (like almond or peanut butter)
Banana or fresh fruit (like berries or apple slices)
Chia seeds or flaxseeds
Cinnamon
Maple syrup or honey (optional)
Granola (optional, for crunch)

Directions

I start by cooking my sweet potatoes ahead of time—either roasted in the oven or steamed and mashed. I like to keep them in the fridge for easy morning assembly.
I warm the mashed sweet potatoes slightly in the microwave or enjoy them cold, depending on the weather and my mood.
I scoop the sweet potatoes into a bowl and swirl in a spoonful of Greek yogurt.
Then, I drizzle on nut butter and sprinkle with chia seeds, cinnamon, and any toppings I’m craving—like sliced banana, blueberries, or a handful of granola.
If I want a touch more sweetness, I add a drizzle of maple syrup or honey to finish it off.

Servings and timing

This recipe makes 1 serving but can easily be doubled or tripled. It takes about 5–10 minutes to assemble if the sweet potatoes are already cooked, or about 30–40 minutes total if roasting them from scratch.

Variations

Sometimes I mash the sweet potatoes with a bit of coconut milk for extra creaminess. I also like to add a scoop of protein powder or a dollop of cottage cheese to boost the protein. For crunch, I swap out granola with chopped nuts or cacao nibs. And when I’m in a more savory mood, I leave out the yogurt and maple syrup and add a fried egg, avocado, and a sprinkle of smoked paprika.

Storage/Reheating

I store cooked sweet potatoes in the fridge in an airtight container for up to 4 days. In the morning, I just reheat a portion and add my toppings. If I’ve already assembled a bowl, I keep it chilled and eat it cold or warm it gently in the microwave—though I usually add fresh toppings after reheating for the best texture.

FAQs

Can I make this ahead of time?

Yes, I prep the sweet potatoes in advance and store them in the fridge. I prefer to add the toppings fresh in the morning so they don’t get soggy.

Can I use canned sweet potatoes?

I can, but I choose unsweetened ones and mash them myself. It’s a great shortcut when I’m in a rush.

What’s the best sweet potato variety to use?

I like orange-fleshed sweet potatoes like Garnet or Jewel because they’re naturally sweet and creamy.

Is this recipe vegan?

It can be! I just use a dairy-free yogurt and skip honey or swap it for maple syrup.

Can I make this savory?

Absolutely. I leave out the yogurt and maple syrup, then top it with eggs, avocado, sautéed greens, or even black beans.

Conclusion

The Sweet Potato Breakfast Bowl is a warm, nourishing way to fuel my mornings with flavor and comfort. It’s simple, customizable, and packed with nutrients that keep me energized and full. Whether I go sweet or savory, it’s one of those meals I look forward to again and again.