Last Updated on January 3, 2024 by Christin Gillespie

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!

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

Prepare yourself for one of the most delectable sweet potato breakfasts ever! Blackberry Pecan Sweet Potato Breakfast Bowls have it all. After the sweet potato’s are whipped up, they are topped to blackberry pecan perfection. It provides a spectacular flavor and sweet taste. To say the least, incredible is one way to describe this fantastic sweet potato breakfast.

A Healthy Sweet Potato Breakfast Bowl

These Blackberry Pecan Sweet Potato Breakfast Bowls are packed with wholesome ingredients. Did you know that sweet potatoes are considered to be the top superfood? So start your day off right, with a breakfast full of superfood power. Also, they’re naturally vegan, refined sugar-free, gluten-free, and are a tasty warm breakfast.

Why You’ll Love These Sweet Potato Breakfast Bowls

This sweet potato breakfast recipe is super easy to make.
It can be stored in the fridge for up to 4 – 5 days.
You can enjoy this sweet potato breakfast hot or cold, making it the best breakfast when you’re on the go.
Also, if you’re short on sweet potatoes, no problem, you can easily swap for butternut squash or pumpkin!

Blackberry Pecan Sweet Potato Breakfast Bowls Ingredients

These Blackberry Pecan Sweet Potato Breakfast Bowls are made with 6 ingredients, including toppings.

Organic Sweet Potato: 1 large or 2 small sweet potatoes. Any variety of sweet potato works well in this recipe, classic orange is what I use, but both purple and white sweet potatoes can be used! Yams are also a totally delicious substitution for sweet potatoes!
Organic Ground Flax Seeds: Mixed with sweet potato, because they’re nutritious, high in omega-3 fats, rich in dietary fiber, and you can’t even taste them. They are completely optional and can be replaced with chia seeds, or completely omitted, so no problem if you don’t have them…yet!
Organic Unsweetened Non-Dairy Milk: Just a splash or two to get the sweet potatoes blended together.
Organic Fresh Blackberries: It wouldn’t be a blackberry pecan sweet potato breakfast without any blackberries. I recommend fresh, but frozen works too!
Organic Coconut Yogurt: For topping, but any non-dairy yogurt is fine.
Pecan Butter: Optional for topping, but highly recommended. If using pecan butter for your sweet potato breakfast bowls, it should be runny, like a thick liquid, made with 1 ingredient, pecans.

How to Make this Sweet Potato Breakfast Recipe

In this sweet potato recipe, you can prepare your sweet potatoes on the stove or in the oven. I usually use my stove when making sweet potatoes for breakfast, because it’s easier and faster. What is more is that, boiling may hold most of the sweet potatoes antioxidants and enhance their nutrient power. With that being said, you can certainly bake your sweet potato in the oven. Also, keep the skin on, because the peel of the sweet potato holds majority of its antioxidant power.

To make on the Stove: Wash the sweet potatoes 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.

To make in the Oven: 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.

Whichever method you select, you’ll then want to transfer the cooked sweet potato to a large mixing bowl. Add in the flaxseeds and non-dairy milk. Then, using an electric mixer, whip everything, starting on the lowest speed, until its nice and fluffy. Alternatively, you can transfer the cooked sweet potato and the remaining ingredients to a high-speed blender/food processor, and blend until thick and smooth, 3-4 minutes.

Blackberry Pecan Sweet Potato Breakfast Bowls in a mixing bowl.

Transfer sweet potatoes to bowls and garnish with fresh blackberries, coconut yogurt, pecan butter, and a sprinkle of cinnamon, if desired.

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.

Tips for Making this Recipe Perfect

To make the perfect sweet potato breakfast bowls, be sure to follow these tips.

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 be replaced with your favorite nut or seed butter.

Sweet Potato Toppings

The toppings to these breakfast bowls is the best part. For these breakfast bowls, I garnished mine with fresh blackberries, coconut yogurt, pecan butter, and a sprinkle of cinnamon. However, if that’s combo is not your thing, I provided some additional suggestions to ensure that you are fully satisfied to conquer your morning!

Fresh Organic Berries: strawberries, raspberries, blueberries, blackberries, cherries, etc.
Sliced Organic Banana
Chopped Organic Medjool Dates
Toasted Organic Nuts/Seeds: almonds, peanuts, hazelnuts, cashews, sunflower seeds, pecans, walnuts, etc.
Organic Nut Butter: almond butter, creamy peanut butter, hazelnut butter, cashew butter, SunButter, pecan butter, etc.
Organic Granola: use your favorite granola. Try my vanilla almond granola, vegan gluten-free & nut-free granola, peanut butter granola, coconut cashew granola, chocolate coconut granola, or almond joy granola.
Organic Coconut Yogurt
Organic Cacao Nibs or Organic Dark Chocolate Chips
Chopped or Melted Organic Dark Chocolate

Regardless how you top your breakfast bowls, it will be a satisfying treat. Also, if you do plan to meal prep your sweet potato, simply top your breakfast the morning of!

Tips & Tricks

Once cooked, these sweet potato bowls will last in the fridge for 4-5 days. For best results, keep in an air tight container and reheat in the microwave or stove.
I recommend using orange flesh sweet potatoes for this recipe, but any type sweet potato will work! Also, if you’re short on sweet potatoes, no problem, you can easily swap for butternut squash or pumpkin!
You can certainly top or add in your warm breakfast bowls with whatever you like, so it’s totally customizable.

More Sweet Potato Recipes:

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Blackberry Pecan Sweet Potato Breakfast Bowls

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

Print Recipe

Description

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

Cook Mode Prevent your screen from going dark

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.

Hello! I'm Christin.