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A white bowl filled with mashed sweet potatoes, topped with blackberries, coconut yogurt, and pecan butter, with a spoon in it, sitting on white marble counter.

Blackberry Pecan Sweet Potato Breakfast Bowls

  • Author: Christin Gillespie
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55
  • Yield: 1 Bowl 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

Blackberry Pecan Sweet Potato Breakfast Bowls are a tasty way to start your day. A warm bowl of mashed sweet potato, topped with juicy blackberries, cool coconut yogurt, and creamy pecan butter. These sweet potato breakfast bowls are gluten-free, refined sugar-free, and vegan. Plus, they can be eaten hot or cold, so they can be enjoyed anytime of the year!


Ingredients

Scale

Always opt for organic ingredients.

  • 1 large or 2 small sweet potatoes, diced
  • 1 tbsp ground flax seeds
  • 2 tbsp unsweetened non-dairy milk

Optional toppings

  • Fresh blackberries 
  • Coconut yogurt
  • Pecan butter
  • Ceylon cinnamon

Instructions

Sweet potatoes

Boil

  • Wash the sweet potato and chop into 1 inch cubes. Bring a large pot of water to boil and carefully add the diced sweet potatoes. Reduce the heat to medium-high and boil for 12-15 minutes, or until tender when pierced with a fork.

Bake

  • Preheat oven to 400ºF and line a baking sheet with parchment paper and/or aluminum foil. Wash the sweet potatoes and place on the baking tray. Bake for 45-60 minutes, or until easily pierced with a fork.

Mixing

  • Transfer the cooked sweet potato to a large mixing bowl. Add the flaxseeds and non-dairy milk. Use a hand mixer to combine the ingredients, until it’s nice and fluffy. Alternatively, you can transfer the cooked sweet potato and the remaining ingredients to a blender/food processor, and blend until thick and smooth, 3-4 minutes. 

To serve

  • Transfer whipped sweet potato bowls and garnish with fresh blackberries, coconut yogurt, pecan butter, and a sprinkle of cinnamon, if desired.
  • Enjoy!

Notes

  • For this sweet potato breakfast recipe, I suggest using orange flesh sweet potatoes for this recipe, but any type sweet potato will work.
  • I left the skin on my sweet potato, because the peel of a sweet potato holds the majority of its antioxidant power. However, you can remove the skin if you prefer that more.
  • Use an electric mixer, to ensure that you achieve a fluffy texture.
  • You can top your sweet potato with whatever you want!
  • If blackberries aren’t your favorite, use your favorite type of berry.
  • Berries can be fresh or frozen.
  • Pecan butter can bee replaced with your favorite nut or seed butter.

Keywords: sweet potato breakfast, sweet potato breakfast bowls, blackberry pecan, blackberry pecan sweet potato