Healthy, hearty, and oh-so-delicious, these fun and versatile Sweet Potato Breakfast Bowls are a wholesome way to enjoy a quick and easy breakfast.  We’ve provided three tasty ways to use left-over roasted sweet potatoes that are sure to put a smile on your face. Warm, caramelized sweet potatoes topped off with some of our favorite variations like Cinnamon Blueberry Pecan Bowl, Peanut Butter and Berries Bowl, and Southwestern Bowl are all a great way to start your morning making it this week’s Whip It Up Wednesday recipe. Sweet or savory, mix and match your favorites – the combinations are endless!

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.

Hi there, Ameera here!

We love sweet potatoes!  Mom and I eat them most every morning.  People (not WFPB) always find it unusual when they find out that Mom and I eat sweet potatoes for breakfast. They just can’t seem to wrap their head around it.

Honestly, before going Whole Food Plant Based, I never even considered having baked (roasted) sweet potatoes for breakfast.

Boy, was I missing out!  Seriously, these puppies are DELISH!!! These sweet potato breakfast bowls are fast, easy, and super delicious.

Batch Oven Baking Sweet Potatoes

Mom and I always batch oven-bake sweet potatoes. We bake two huge baking sheets of them every 5 days or so. It just makes life so much easier. Plus batching them makes them even sweeter after being refrigerated. The natural sweetness in them tends to caramelize and become more intensely sweet.

Wash the skins really well (as you are leaving the skins on), then place the cleaned sweet potatoes on a parchment paper lined baking sheet, prick them with a fork/knife a few times (to prevent bursting), then place them in a preheated 425 F for about 60 minutes (or until tender). Sweet potato baking time will vary depending on size.

After about 60 minutes, check them by piercing them with a sharp knife. If the knife slides in easily, they should be done.

Then once tender, remove them from the oven, leave them on the baking sheet, and allow them to cool completely to room temperature.

Sweet Potato Storage

Once cooled, simply pack them into a storage container, lined with paper towels and refrigerate up to one week.

TIP: Don’t be tempted to place hot/warm sweet potatoes in the fridge. They will sweat and become very watery. You want them completely cooled down. They will still give off a tiny bit of moisture in the fridge, that is why you are lining the storage container with paper towels, to absorb any moisture.

When you are ready to eat, simply remove a sweet potato from the fridge, peel off the skins, mash them with a fork, and microwave for a few minutes until piping hot, then top with your favorite toppings.  ENJOY!

Here are a few of our favorite Sweet Potato Bowl Variations!

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Cinnamon Blueberry Pecan Bowl:

• Mashed Sweet Potatoes
• Blueberries (Fresh or Frozen/Thawed)
• Pecans
• Bananas
• Almond Butter (optional)
• Cinnamon
• Maple Syrup Drizzle (optional)

Peanut Butter and Berries Bowl:

• Mashed Sweet Potatoes
• Strawberries (Fresh or Frozen/Thawed)
• Blackberries (Fresh or Frozen/Thawed)
• Raspberries (Fresh or Frozen/Thawed)
• Bananas
• Peanut Butter
• Cinnamon (Optional)
• Chia and Flax Seeds (Optional)
• Maple Syrup Drizzle (Optional)

Southwestern Bowl:

• Mashed Sweet Potatoes (mixed with a sprinkle of chili powder and cumin)
• Sliced Tomatoes
• Corn
• Black Beans
• Shredded Romaine Lettuce
• Sliced Red Onions
• Salsa
• Guacamole
• Jalapeno
• Tortilla Chips

Totally customizable:

• With sweet variation ideas: swap out fruits, nut/seed butters, sweet spices, nuts/seeds, etc.
• With savory variation ideas: swap out veggies (fresh/roasted), sauces, savory spices, etc.

Whip It Up Wednesday

Every Wednesday, we have been featuring a quick and easy recipe that can be “whipped up” in 20 minutes or less.  We know most of our Readers lead busy lives and we wanted to help speed things up in the kitchen by creating a weekly recipe that we hope can help simplify your lives.

This week’s Whip It Up Wednesday recipe features our favorite Sweet Potato breakfast bowls that we absolutely love!

We hope you enjoy our Whip It Up Wednesday quick and easy ideas!

We hope you give these bowls a try!  If you try these nutrient-packed sweet potato bowls, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Bowl for piling high all your favorite fixings.

Sweet Potato Bowls – 3 Ways

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Total Time: 10 minutes
• Yield: 1 Breakfast Bowl
• Category: Breakfast

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Description

Healthy, hearty, and oh-so-delicious, these fun and versatile Sweet Potato Breakfast Bowls are a wholesome way to enjoy a quick and easy breakfast.  We’ve provided three tasty ways to use left-over roasted sweet potatoes that are sure to put a smile on your face. Warm, caramelized sweet potatoes topped off with some of our favorite variations like Cinnamon Blueberry Pecan Bowl, Peanut Butter and Berries Bowl, and Southwestern Bowl are all a great way to start your morning making it this week’s Whip It Up Wednesday recipe. Sweet or savory, mix and match your favorites – the combinations are endless!

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.

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Ingredients

Cinnamon Blueberry Pecan Sweet Potato Breakfast Bowl:

• Mashed Sweet Potatoes
• Blueberries (Fresh or Frozen/thawed)
• Pecans
• Bananas
• Almond Butter (optional)
• Cinnamon
• Maple Syrup (optional)

Peanut Butter and Berries Sweet Potato Breakfast Bowl:

• Mashed Sweet Potatoes
• Strawberries (Fresh or Frozen/thawed)
• Blackberries (Fresh or Frozen/thawed)
• Raspberries (Fresh or Frozen/thawed)
• Bananas
• Peanut Butter
• Chia & Flax Seeds (Optional)
• Maple Syrup (optional)

Southwestern Sweet Potato Breakfast Bowl:

• Mashed Sweet Potatoes (mixed with a sprinkle of chili powder and cumin)
• Sliced tomatoes
• Corn
• Black beans
• Shredded romaine lettuce
• Sliced red onions
• Salad
• Guacamole
• Jalapeno
• Tortilla chips

Each bowl is totally customizable with your favorites

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Instructions

Batch Oven-Baking Sweet Potato Instructions:

1. Preheat oven to 425 F.
2. Line a large baking sheet with parchment paper.
3. Wash the skins of the sweet potatoes really well. Make as many or as few sweet potatoes that you plan to consume within a 5 to 7 day period. Pierce with a fork or knife to prevent bursting.
4. Place the sweet potatoes on the parchment paper lined baking sheet, space them out a little so they do not touch each other. Then place them in a preheated 425 F oven and bake for approximately 60 minutes (+/-), largely dependent upon the size of the sweet potatoes, until tender.
5. After 60 minutes, check them by piercing them with a sharp knife. If the knife slides in easily, they should be done.  Continue baking until tender, if needed. Once tender, remove them from the oven, leave them on the baking sheet, and allow them to cool completely to room temperature.  Once cooled, simply pack them into a refrigerator storage container, lined with paper towels and refrigerate up to one week.

Making Sweet Potato Breakfast Bowls:

1. When you are ready to eat, simply remove a sweet potato from the fridge, peel off the skins, mash them with a fork really well, and microwave for a few minutes until piping hot, then top with your favorite toppings as indicted in the recipe. ENJOY!

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Notes

Baked Sweet Potatoes: Don’t be tempted to place hot/warm sweet potatoes in the fridge. They will sweat and become watery.  You want them completely cooled down. They will still give off a tiny bit of moisture in the fridge, that is why you are lining the storage container with paper towels, to absorb any moisture.

Baked Sweet Potatoes Skins:  Sometimes the natural sugar content of the sweet potatoes tends to sink and caramelize at the bottom of the sweet potato as it cools, creating a darkened, nearly blackened bottom.  This is fine to eat since it is just really a concentration of the natural sugars; however, some folks may prefer to slice it off simply because it looks burnt.  Either way is fine.

Mashed Sweet Potatoes:  We like to really mash up the sweet potato with a fork to make it fluffy. This takes a minute or so to really fluff it up.  This also helps distribute the natural sweetness that may have settled at the bottom throughout the baked sweet potato.

Blackened Charcoal:  Sweet potatoes have a lot of natural healthy sugars.  While roasting in the oven, they will sometimes leave blackened charcoal clouds if there are any cuts or opening in the skin.  This is natural and fine.  Just scrap it off before refrigerating.

Serving:  1  Bowl

Storage:  Baked sweet potatoes – refrigerate – 5 to 7 days; Finished sweet potato bowls-eat immediately

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.