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A speckled ceramic bowl of smooth sweet potato puree topped with yogurt, a swirl of peanut butter, granola, fresh blueberries, and sesame seeds, with a gold spoon alongside on a marble surface.

Sweet Potato Breakfast Bowl

A warm sweet potato breakfast bowl with a smooth cinnamon-spiced mash base topped with Greek yogurt, crunchy granola, fresh blueberries, and a drizzle of almond butter and sesame seeds. Meal-prep friendly and ready in under an hour.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 2 bowls
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes Baked until completely soft for smooth mashing
  • 1 teaspoon cinnamon Stirred into the mash for warmth and spice
  • 1 tablespoon maple syrup Sweetens the mash base naturally
  • 1 pinch salt Balances the sweetness of the mash
  • 0.5 cup Greek yogurt Full-fat for a thick creamy dollop
  • 0.5 cup granola Cinnamon or plain variety for the image look
  • 2 tablespoon almond butter or peanut butter Warmed slightly before drizzling
  • 1 teaspoon sesame seeds Scattered over yogurt and nut butter
  • 0.5 cup fresh blueberries Arranged in a cluster on one side of the bowl
  • 1 tablespoon honey Optional drizzle over the finished bowl

Equipment

  • 1 Oven For baking the sweet potatoes
  • 1 baking sheet lined with foil To catch any drips during baking
  • 1 Medium mixing bowl For mashing the sweet potato flesh
  • 1 Fork For mashing and for piercing before baking
  • 1 Spoon For assembling and spreading the bowl
  • 1 small bowl or ramekin For warming the nut butter
  • 2 Serving bowl Speckled ceramic bowl as shown in the image

Method
 

  1. Preheat the oven to 400°F, scrub the sweet potatoes clean, pat dry, and pierce each one several times with a fork so steam can escape during baking.
  2. Place the sweet potatoes on a foil-lined baking sheet and bake for 45 to 55 minutes until a fork slides into the thickest part with no resistance and the skin looks slightly wrinkled.
  3. Remove from the oven, let rest for 5 minutes, then slice open lengthwise and scoop the flesh into a medium bowl, discarding the skins.
  4. Mash the hot sweet potato flesh firmly with a fork until completely smooth with no visible lumps remaining in the bowl.
  5. Stir in the cinnamon, maple syrup, and a pinch of salt until fully incorporated and the color is even throughout the mash, then taste and adjust sweetness if needed.
  6. Transfer the sweet potato mash to a serving bowl and use the back of a spoon to spread it slightly toward the edges while leaving a gently mounded center surface.
  7. Spoon the Greek yogurt in a generous rounded dollop into the center of the sweet potato base so it sits slightly above the surface as a distinct white layer.
  8. Scatter the granola in a curved arc around one side of the yogurt, pressing it gently into the surface of the sweet potato base so it stays in place.
  9. Arrange the fresh blueberries in a tight cluster on the side of the bowl opposite the granola so the three sections create a clear visual contrast across the bowl.
  10. Warm the almond butter in a small bowl in the microwave for 15 to 20 seconds until loose, then drizzle it in a slow back-and-forth motion over the yogurt center.
  11. Scatter the sesame seeds over the yogurt and almond butter drizzle, add a light drizzle of honey over the full bowl if desired, and serve immediately while the sweet potato base is still warm.

Notes

Mash the sweet potato while it is still very hot for the smoothest texture. Add toppings just before serving so the granola stays crunchy. The sweet potato mash can be made up to 3 days ahead and reheated in the microwave.
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