I’m home on maternity leave for the next 10ish weeks still, and I’ve been looking for new things to make for breakfast that aren’t frozen waffles. I’ve seen a bunch of sweet potato breakfast bowls popping up across Pinterest and Instagram, so I decided to make my own and see how it was. Verdict? Delicious!
For my sweet potato breakfast bowl I decided to add apples and pecans. Reason one, because I had both here at home already. But reason two, I thought they would pair deliciously with the sweet potato. The apple would provide a bit of additional sweetness, freshness, and crunch. And the pecans would add that nice nuttiness. If you don’t have pecans around, walnuts would make a great substitution! I also added some butter and cinnamon mixed in with the sweet potato, and then topped it with a touch of brown sugar.
It was SO good and I’ll definitely be making this several more times while I’m at home with the baby. Especially this fall while sweet potatoes are abundant in the stores.
For this recipe, I’m not including instructions or times for baking the sweet potato, because you can do it in so many different ways! And the time it takes really depends on the size (and shape) of the sweet potato. Long, skinny sweet potatoes will take less time to cook through than thicker sweet potatoes. Just make sure to use either one large sweet potato or two small sweet potatoes so you have enough! For the potatoes I had, they were thick, so I think I wound up baking them at 425 degrees F for a couple of hours in foil. I would go and check on them and squeeze them, and once they seemed squishy and not hard anymore, they were done!
Pro-tip! If you’re making one sweet potato, you may as well make another one and save for the next day. So easy to do. I also tend to cook another sweet potato to portion out for my daughter’s meals.
Here’s a few of methods for baking sweet potatoes:
- Bake completely in the oven, wrapped in foil.
- Microwave first, then bake.
- Cook in an Instant Pot.
Check out this Cook’s Illustrated article on the best (and quickest) method, according to them. Scroll to the bottom of the article!
Looking for more sweet potato recipes? Check out our sweet potato skins with bacon and cheese and our recipe for coconut oil roasted sweet potatoes.
Breakfast Sweet Potato Bowl
Ingredients
- 1 medium-large sweet potato, baked
- 1 apple, small gala or jazz
- 1/4 tsp cinnamon ground
- 2 Tbsp butter
- 1/4 tsp salt
- 1/4 cup pecans
- 1 tsp brown sugar
Instructions
- Prepare the cooked sweet potato via your preferred method (baking, microwaving then baking, instant pot, etc.)
- Scoop out the insides of the sweet potato into a bowl.
- Mash the sweet potato together with the cinnamon, butter, and salt until incorporated.
- Sprinkle the brown sugar over the top of the sweet potato.
- Dice the apple into small chunks and add on top of the sweet potato.
- Add the pecans to the bowl and enjoy!
Notes
- Bake completely in the oven, wrapped in foil.
- Microwave first, then bake.
- Cook in an Instant Pot.
