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Sweetpotato Breakfast Bowl

This Sweetpotato Breakfast Bowl blends roasted sweetpotatoes with coconut milk, maple syrup, and vanilla for a naturally sweet, creamy base topped with fresh fruit and crunchy walnuts.
Recipe Developed by Ashley Lecker

Recipe

Prep Time 10 minutes
Cook Time 45 minutes
Calories 910 kcal

Ingredients
  

  • 1 lb NC sweetpotatoes
  • ⅔ cup coconut milk
  • 1 tbsp maple syrup
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • 2 bananas sliced
  • ¼ cup blueberries
  • 2 tbsp chopped walnuts
  • 2 tbsp shredded coconut

Instructions
 

  • Line a rimmed baking sheet with parchment paper. Place the sweetpotatoes on the baking sheet and roast for about 45 minutes.
  • Remove sweetpotatoes from the oven and let them cool. Once cooled, remove the sweetpotato flesh from the peel and place in a food processor or blender. Add coconut milk, maple syrup, salt, and vanilla. Process till smooth.
  • To serve warm, spoon the puree into bowls. Top with sliced bananas, blueberries, chopped walnuts, and shredded coconut. The puree can be chilled for a cold breakfast bowl.

Notes

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Nutrition

Calories: 910kcalCarbohydrates: 175gProtein: 14gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 11gMonounsaturated Fat: 3gSodium: 1092mgPotassium: 2589mgFiber: 23gSugar: 71gVitamin A: 64526IUVitamin C: 35mgCalcium: 394mgIron: 4mgNet Carbohydrates: 152g