Sweet Potato Breakfast Bowl

This sweet potato breakfast bowl is my quick fix when I want something nourishing and cozy in the mornings. It brings together warm roasted sweet potatoes and cool creamy yogurt with a satisfying crunch and a fresh fruity finish.

I first made this on a sleepy weekend morning and it instantly became my favorite way to start the day without fuss.

Ingredients

• One large sweet potato: peeled and diced adds natural sweetness and earthy flavor. Choose firm potatoes with smooth skin for best roasting.
• Olive oil: helps caramelize the sweet potatoes while keeping them tender. Use extra virgin for the fruity aroma.
• Cinnamon: is the warming spice that complements the sweet potatoes beautifully. Fresh ground will be more fragrant.
• Salt and pepper: bring out all the layers of flavor so don’t skip them.
• Greek yogurt: adds creaminess and protein. Plain and full fat gives the best tang but dairy-free alternatives work if needed.
• Nut butter: offers richness and a creamy contrast. Pick your favorite style peanut almond or cashew.
• Low sugar granola: adds a satisfying crunch without being overly sweet. Look for ones with nuts and seeds for extra nutrients.
• Fresh fruit: like berries banana slices or apple provide brightness and freshness. Choose whatever is ripe and in season.
• Optional toppings: such as chia seeds hemp seeds or shredded coconut add texture and boost nutrition.

Instructions

Prepare the Sweet Potatoes:

Preheat the oven to 400 degrees Fahrenheit or 200 degrees Celsius. This temperature is perfect for roasting sweet potatoes until caramelized but not burnt.

Prepare the Sweet Potatoes:

In a bowl toss the diced sweet potatoes with olive oil cinnamon salt and pepper until each piece is well coated. This ensures even roasting and a lovely spice flavor that seeps into the potato.

Prepare the Sweet Potatoes:

Spread the sweet potato pieces in a single layer on a baking sheet. Overcrowding will cause steaming instead of roasting so give them room to crisp. Roast for 25 to 30 minutes stirring about halfway through to promote even browning. The sweet potatoes are done when they are tender and show golden edges.

Assemble the Breakfast Bowl:

Once the sweet potatoes are roasted remove the pan from the oven and let them cool slightly so they don’t wilt the yogurt.

Assemble the Breakfast Bowl:

Place a generous scoop of the roasted sweet potatoes in your serving bowl to act as the warm base.

Assemble the Breakfast Bowl:

Spoon the Greek yogurt right over the sweet potatoes. The cool creaminess balances the warm sweet root vegetables perfectly.

Assemble the Breakfast Bowl:

Drizzle or dollop the nut butter over the yogurt creating rich pockets of flavor and a silky texture.

Assemble the Breakfast Bowl:

Add the granola to bring a crunchy contrast. It’s the little texture detail that elevates the bowl.

Assemble the Breakfast Bowl:

Top with fresh fruit of your choice for brightness and natural sweetness.

Assemble the Breakfast Bowl:

If you like sprinkle some chia seeds hemp seeds or shredded coconut to finish off with extra nutrition and a nice visual touch.

My favorite part is how the cinnamon roasted sweet potatoes taste almost caramelized but still fresh and light with the fruit. One weekend I shared this with my family and watching everyone pick their favorite toppings and smiles made it feel like a special tradition was born.

Storage Tips

Store leftover roasted sweet potatoes separately in an airtight container in the fridge for up to four days. The assembled bowls are best eaten immediately to keep the granola crunchy. You can refrigerate full bowls for one day but expect softer toppings. Reheat sweet potatoes gently in a pan or oven to regain their warmth before assembling.

Ingredient Swaps

Swap sweet potatoes for butternut squash or pumpkin for a seasonal twist that offers similar sweetness and texture. Use coconut or almond yogurt for a dairy-free version that is just as creamy. Try tahini or sunflower seed butter instead of nut butter if allergies are a concern but add a touch of maple syrup if you want a hint of sweetness.

Serving Ideas

Serve this bowl with a drizzle of honey or maple syrup for extra sweetness if you like. Add a sprinkle of toasted nuts like walnuts or pecans for an elevated crunch. Pair with a warm cup of herbal tea or your favorite morning coffee to round out your breakfast ritual.

This breakfast bowl is a simple satisfying way to start your morning with warmth and a balance of textures and flavors.

Frequently Asked Recipe Questions

→ Can I use dairy-free yogurt alternatives?

Yes, you can substitute Greek yogurt with dairy-free options like almond or coconut yogurt to suit dietary preferences.

→ How do I ensure the sweet potatoes roast perfectly?

Cut the sweet potatoes into even pieces, toss with olive oil and seasonings, and roast at 400°F for 25–30 minutes, stirring halfway for even caramelization.

→ What nut butters work best for this bowl?

Peanut, almond, or cashew butter all complement the flavors well; choose based on your taste and dietary needs.

→ Can I prepare components in advance?

Roasted sweet potatoes can be made ahead and refrigerated, making assembly quicker for busy mornings.

→ What are good fruit toppings to add?

Fresh berries, banana slices, or chopped apples add natural sweetness and freshness to the bowl.