Sweet Potato Breakfast Bowl


Sweet Potato Breakfast Bowl

Prep Time: 5 minutes

Total Time: 1 hour, 25 minutes

Yield: 2 Servings

Serving Size: 1

Calories: 350
Fat: 12 grams
Carbohydrates: 58 grams
Protein: 7 grams
Allergens: Tree nuts


  • 16 oz sweet potato (1 very large or 2 small)
  • Cinnamon to taste
  • 2 tablespoons raisins
  • 2 tablespoons chopped nuts
  • 2 tablespoons almond butter
  • Optional: honey to taste OR ½ of a small, slightly ripe banana mashed for sweetness


  1. Preheat oven to 375 degrees. Wash and lightly dry sweet potato. Poke with a fork several times and wrap in aluminum foil. Bake large sweet potato for around 70-80 minutes, or smaller sweet potatoes for around 60-65 minutes, until a fork can easily pierce through the entire sweet potato. Let cool for at least 5 minutes before peeling.
  2. Peel cooled sweet potato and lightly mash with cinnamon and honey (or half mashed banana).
  3. Top with raisins and chopped nuts and other toppings if desired. If enjoying right away, drizzle with almond butter. If enjoying later, top with almond butter just before serving and reheating.