Ingredients
Main Ingredients
- 2 medium sweet potatoes (about 4 cups mashed)
- 1/4-1/2 cup unsweetened vanilla non-dairy milk (almond milk recommended)
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted almond butter
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon (or to taste)
- 2 tablespoons ground flax seeds
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 400 degrees Fahrenheit. Wash the sweet potatoes thoroughly using a vegetable brush to remove any dirt, then place them on a foil-lined baking sheet.
- Bake Sweet Potatoes: Bake the sweet potatoes in the preheated oven for 45 to 60 minutes, or until you can easily pierce them with a fork. The exact time will depend on the size of your potatoes.
- Cool and Peel: Once baked, allow the sweet potatoes to cool completely. Carefully remove the skins from the potatoes and transfer the flesh to a large mixing bowl.
- Mix Ingredients: Add the unsweetened vanilla non-dairy milk, vanilla extract, almond butter, maple syrup, cinnamon, and ground flax seeds to the bowl. Use an electric mixer to beat the mixture until it becomes light and fluffy.
- Serve: You can enjoy the breakfast bowl as is, or heat it on the stove if it was refrigerated previously. Transfer the mixture to serving bowls and top with fresh fruit, banana bread granola, and extra cinnamon as desired.
Notes
- Cooking time for sweet potatoes may vary depending on their size. They are done when a fork easily slides through the center.
- These breakfast bowls can be stored in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or microwave before serving.
- For a nut-free version, substitute almond milk with soy milk and almond butter with sunflower seed butter.
- Prep Time: 10 minutes
- Cook Time: 45-60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Paleo, Vegan
- Diet: Vegan
