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Sweet Potato Breakfast Bowls

Sweet potato bowls topped sweetened with only fresh orange juice and honey and topped with nutter almond butter and fresh fruit. A delicious, healthy, protein packed breakfast.
Course Breakfast
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Author Dani


  • 2-3 sweet potatoes 2 large or 3 small
  • 1 tablespoon fresh orange juice
  • 1 teaspoon cinnamon
  • 2-3 teaspoons honey to taste
  • 2 tablespoons almond butter
  • Fruit and nuts for topping


  1. Pre-heat oven to 450 degrees. Piece sweet potatoes with a knife. Roast for about an hour, until sweet potato is softened and fully cooked* Remove from oven and allow to cool for 10 minutes.
  2. Peel skin away and add the flesh of the sweet potatoes to a bowl. Add in the honey, cinnamon, and orange juice and stir until smooth and creamy. Divide sweet potato mix between bowls (or storage containers if saving for later)**

  3. Dollop almond butter on top and swirl with the sweet potato mix. Top each bowl with favorite toppings. I chose pecans, blueberries, and bananas. Other fruits, granola, coconut flakes, or whatever you prefer will work too!

  4. Serve and enjoy!

Recipe Notes

*The longer you cook the sweet potatoes the better as the insides will become more tender and sweet as the sweet potatoes slowly release their sugars during the cooking process. You can also cook the sweet potatoes in a microwave for 6-7 minutes.

**The sweet potato bowls will store for up to a week in the fridge.