This sweet potato breakfast bowl is an easy, make-ahead healthy breakfast that reminds me of sweet potato casserole!
What people says about this recipe?
Jennell Houts; I had leftover mashed sweet potatoes and used them to make this — super yummy!!! 😊
Yanik; I baked the potato the night before. I used almind butter, craisins, raisins, walnuts and chia seeds. I will definitely try this again.
Laura Lutz; Loved this! Not a big fan of raisins, and I didn’t have any nuts, but the almond butter was a delicious touch. I nuked the potato, mashed it with a healthy dash of cinnamon, and used pure maple syrup in place of the honey. Will definitely try different combinations in the future!
Michelle Holmes; Tasty breakfast. I decided to put almonds,cashews and blueberries in mine. I definitely will be making this again.
Rose Grover; Tasted great! I substituted almond butter for peanut butter and nuts for chia seeds and coconut. Also mashed up a banana and it added to the flavor big time!
DC Armenta; Delicious and simple! The most time-consuming thing is baking the potatoes so I decided to make them the night before and reheat them in the morning. It was pretty filling and will probably become a regular at my home since my husband and I have a sweet tooth. This is as healthy as sweet gets!
Anna Moe; Was yummy, but too sweet for my liking. I am going to try it with just honey next time!
Samantha Burnett; I cooked a medium-sized sweet tater in the microwave (in a fairly damp paper towel for 6 mins; flipping halfway). Then, I mashed it with pure maple syrup & cinnamon & topped my bowl with almond butter, dried cranberries, & pumpkin flax granola for some crunch… It’s Fall-in-a-bowl full of yumminess! 🍃🍂