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

Prep Time10

Cook Time45

Calories: 910kcal

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