Dinner

Fluffy Sweet Potato Breakfast Bowls Recipe

BySana Jeannette January 29, 2026January 29, 2026

Introduction

Start your day with a warm, nourishing bowl of fluffy sweet potato breakfast goodness. This recipe blends roasted sweet potatoes with cozy spices and creamy non-dairy milk for a naturally sweet and satisfying morning meal.

The image shows two cooked sweet potatoes with rough brown skin, each cut open to reveal bright, soft orange flesh inside. Beside them on a round white plate are four metal measuring spoons arranged fan-like, each containing a different ingredient: smooth brown peanut butter, ground brown flax seeds, dark shiny maple syrup, and light reddish-brown cinnamon powder. Also on the plate is a small silver cup filled with white milk. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 400°F and line a baking tray with parchment paper or a silicone mat. Wash the sweet potatoes but do not peel them. Pierce the potatoes several times with a knife, then place them on the tray and bake for 45 to 60 minutes, or until caramel-colored juices start to ooze from the pierced holes. If your sweet potatoes are large, consider cutting them in half lengthwise and placing them cut side down to reduce cooking time.

Step 2: Remove the sweet potatoes from the oven and carefully scoop out their flesh into a large bowl. Add the non-dairy milk, ground flax, nut butter, vanilla extract, cinnamon, and a pinch of salt.
Step 3: Use a hand mixer to cream the mixture together on the lowest setting for 60 to 90 seconds until smooth and fluffy. Alternatively, blend all ingredients in a food processor for 2 to 3 minutes until thick and creamy.
Step 4: Divide the mixture into serving bowls. Top as desired with pomegranate seeds, pumpkin seeds, coconut yogurt, cacao nibs, or granola. Serve warm and enjoy!

Tips & Variations

For added protein, stir in a scoop of your favorite plant-based protein powder after blending.
Swap the cinnamon for pumpkin pie spice or nutmeg for a seasonal twist.
If you prefer a thinner consistency, add more non-dairy milk gradually until your desired texture is reached.

Try different nut or seed butters such as almond, sunflower, or tahini for unique flavors.

Storage

Store leftover sweet potato breakfast bowls in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or on the stovetop with a splash of non-dairy milk to loosen the texture if needed.

How to Serve

A white bowl filled with three distinct layers: the bottom layer is thick and smooth bright orange puree, the middle layer is a thin swirl of white yogurt with a creamy texture, and the top layer has scattered clusters of crunchy brown granola and a sprinkling of small red pomegranate seeds, adding bursts of color and texture. The bowl is placed on a white marbled surface with smaller white bowls nearby holding granola and pomegranate seeds, and a woman's hand holding a spoon is visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular dairy milk instead of non-dairy milk?

Yes, regular dairy milk works well in this recipe and will provide a creamy texture with a slightly different flavor profile.

What if I don’t have ground flax? Can I substitute it?

You can replace ground flax with chia seeds or omit it altogether. The flax acts as a binding and thickening agent but the recipe will still turn out delicious without it.