The Best Sweet Potato Breakfast Bowl {Paleo, AIP}
This Sweet Potato Breakfast Bowl is the perfect egg and grain-free breakfast! It has the feel of eating oatmeal but is made with ingredients like sweet potato and coconut milk rather than grain.
Sweet Potato Breakfast Bowl
There’s something so warm and comforting about a hearty breakfast bowl. Oatmeal is a common breakfast choice for so many, but if you’re grain-free you end up missing out on this classic breakfast. This sweet potato breakfast bowl is a fun grain-free twist that uses mashed sweet potato, coconut milk, and any toppings of your choice!
The Ingredients for the Sweet Potato Breakfast Bowl
- Sweet potato.
- Coconut milk. I prefer the brand Native Forest.
- Toppings of your choice. I used coconut yogurt, almond butter, blueberries, slivered almonds, and cinnamon.
How to Make a Sweet Potato Breakfast Bowl
- Bake the sweet potato. Preheat the oven and bake in the oven for roughly an hour, or until soft.
- Mash the sweet potato. Scoop out the sweet potato and discard the peel. Mash with coconut milk and salt.
- Add toppings & serve. Top the mashed sweet potato with coconut yogurt, almond butter, almonds, blueberries, and cinnamon. Serve warm with a spoon.
What other toppings can you add to the breakfast bowl?
- Grain-free granola
- Diced apples
- Raisins
- Pomegranate seeds
- Nut or seed butter of your choice
- Tigernut butter
- Shredded coconut
- Etc!
Can you make this breakfast bowl ahead of time?
You can easily roast the sweet potato ahead of time and prepare the toppings when you’re ready to serve it!
How can you add extra protein to this breakfast bowl?
You can easily add a protein powder of your choice to the sweet potato when you’re mashing it!
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The Best Sweet Potato Breakfast Bowl {Paleo, AIP}
- Total Time: 1 hour 10 minutes
- Yield: 1 serving 1x
- Diet: Gluten Free
Ingredients
- 1 medium sweet potato
- 1/4 cup coconut milk
- 1/4 tsp salt
- 1/4 cup coconut yogurt
- 2 tbsp almond butter (sub tigernut butter for AIP)
- 3 tbsp slivered almonds (omit for AIP)
- 1/4 cup blueberries
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 400 F and line a baking sheet with parchment paper. Pierce the sweet potato with a fork and bake in the oven for roughly an hour, or until soft.
- Scoop out the sweet potato and discard the peel. Mash with the coconut milk and salt.
- Top the mashed sweet potato with coconut yogurt, almond butter, almonds, blueberries and cinnamon. Serve warm with a spoon.
Notes
All nutritional facts are estimated and will vary.
- Prep Time: 10
- Cook Time: 60
- Category: Breakfast
- Method: Baked
Nutrition
- Serving Size: 1 bowl
- Calories: 672
- Fat: 50g
- Carbohydrates: 47g
- Fiber: 12.1g
- Protein: 15.6g
Keywords: sweet potato breakfast bowl
AIP
Low Carb
Paleo
Whole30
I love to do a whole bag of sweet potatoes overnight in the crockpot (just wash first) and then we have easy to use potatoes for any meal or baking that week. My kids will fight over the caramelized skins when they’ve been eating cleanly.
Such a great hack!!
Such a great breakfast option. I always struggle to know what to eat for breakfast and I’ve made this a couple times and worked out great.
★★★★★
Can you used canned sweet potatoes? I’m a busy moms with 3 under 3 so this would make it even easier!
★★★★★