Fluffy Sweet Potato Breakfast Bowls

Written by Sheri Goodman Graham

On November 1, 2023
Fluffy Sweet Potato Breakfast Bowls
Recipe from: frommybowl.com

 

Ingredients:

  • 2 medium sweet potatoes
  • 2/3 cup non-dairy milk
  • 2 tablespoons ground flax
  • 1 tablespoon nut or seed butter of choice (I used cashew)
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • Pinch of salt
  • Optional Toppings: pomegranate, pumpkin seeds, coconut yogurt, cacao nibs, and/or granola

Directions:

  • Preheat your oven to 400F and line a baking tray with parchment paper or a silicone mat. Wash the sweet potatoes, but do not peel them. Piece the potatoes a few times with a knife, then place on the tray and bake for 45 to 60 minutes, or until a “caramel” starts to ooze out of the pierced holes. (Note: If you have large sweet potatoes, I would recommend cutting them in half lengthwise and placing them cut side down on the baking tray to reduce cooking time).
  • Remove the sweet potatoes from the oven, and carefully scoop our their flesh into a large bowl. Add in the milk, flax, nut butter, vanilla, cinnamon, and salt. Use a hand mixer to “cream” the mixture together on for 60 to 90 seconds, starting with the lowest setting. Alternatively, you can place all ingredients into a food processor and blend until thick and smooth, 2 to 3 minutes.
  • Divide into serving bowls, top as desired, and serve warm. Leftovers will keep in the fridge for up to 5 days.

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