Name: Cinnamon Apple Sweet Potato Breakfast Bowls
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Cuisine: American
Ingredients: 1 large or 2 small sweet potatoes, diced; 1 tbsp ground flax seeds; 2 tbsp unsweetened non-dairy milk; 1 apple, diced; 1 tbsp chopped pecans; 1 tsp pure maple syrup; 1/2 tsp ceylon cinnamon; Coconut yogurt; Pecan butter

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Last Updated on December 26, 2023 by Christin Gillespie

These hearty Cinnamon Apple Sweet Potato Breakfast Bowls are the perfect cozy recipe. A warm bowl of mashed sweet potato, topped with caramelized cinnamon spiced apples and pecans, cool coconut yogurt, and creamy pecan butter. An irresistible and healthy breakfast, that’s so much more decadent than it appears. Treat yourself to these gluten-free, refined sugar-free, and vegan sweet potato breakfast bowls.

Orange mashed sweet potatoes in 2 small white bowls with a spoon in it, on a white marble counter. Topped with cinnamon apples and pecans, white coconut yogurt, and pecan butter.

These sweet potato breakfast bowls are super creamy, easy to make, and full of wholesome ingredients. They’re an ideal breakfast for a chilly morning and are loaded with flavor.

A Vegan Sweet Potato Breakfast Bowl

These Cinnamon Apple Sweet Potato Breakfast Bowls are packed with healthy 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 delicious 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!

Cinnamon Apple Sweet Potato Breakfast Bowls Ingredients

These Cinnamon Apple Sweet Potato Breakfast Bowls are made with 9 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 Apple: Use your favorite type of apple to caramelize for this sweet potato. I highly recommend Fuji or Honeycrisp.
Organic Pecans: In addition to the apple, we’ll be caramelizing them too.
Organic Pure Maple Syrup: To caramelize the apples and pecans.
Organic Ceylon Cinnamon: To spice up the apple and pecans.
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

You can prepare your sweet potatoes on the stove or in the oven. I personally used my stove, because it’s easier and faster. Plus, boiling may hold most of the sweet potatoes antioxidants and enhance their nutrient power. On the other hand, 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.

While sweet potatoes are cooking, prepare the caramelized apples and pecans. Heat 2 tablespoons of water in a small nonstick sauté pan over medium-low heat. Once simmering, add the diced apple, chopped pecans, maple syrup, and cinnamon. Mix well to evenly coat the apples. Cook for 10 minutes, or until the apples are soft but not falling apart, adding more water if it evaporates.

Sautéed apples and pecans in a saucepan.

Once your sweet potatoes are done, you’ll then want to transfer the them 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.

Cinnamon Apple Sweet Potato Breakfast Bowls ingredients in a mixing bowl.

Transfer sweet potatoes to bowls and top each with a batch of caramelized cinnamon apples and pecans, coconut yogurt, pecan butter, and a sprinkle of cinnamon.

Orange mashed sweet potatoes in a small white bowl with a spoon in it, on a white marble counter. Topped with cinnamon apples and pecans, white coconut yogurt, and pecan butter.

Tips for Making this Recipe Perfect

To make the perfect Cinnamon Apple 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.
Feel free to add nutmeg and ginger, along with the cinnamon, to spice up your caramelized apples and pecans.
Use your favorite apple to caramelize.
If you’re allergic to pecans or don’t care for them, you can omit them from the recipe.

Sweet Potato Breakfast Toppings

Toppings to these Cinnamon Apple Sweet Potato Breakfast Bowls are what make them so decadent. I personally topped mine with a batch of caramelized apples and pecans, coconut yogurt, and pecan butter to warm up my morning, but you can top your sweet potato breakfast bowl with whatever you want!

Organic + Homemade Caramelized Apples & Pecans
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

No matter what you top your sweet potato breakfast with, it will be an extraordinary treat!

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.

Cinnamon Apple Sweet Potato Breakfast Bowls

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 45
Total Time: 55
Yield: 2 1x
Category: Breakfast
Method: Stovetop or Oven
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

For the sweet potato

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

For the caramelized cinnamon apples and pecans

1 apple, diced
1 tbsp chopped pecans
1 tsp pure maple syrup
1/2 tsp ceylon cinnamon

Optional toppings

Coconut yogurt
Pecan butter

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.

Caramelized cinnamon apples & pecans

While sweet potatoes are cooking, prepare the caramelized apples and pecans.
Heat 2 tablespoons of water in a small nonstick sauté pan over medium-low heat.
Once simmering, add the diced apple, chopped pecans, maple syrup, and cinnamon. Mix well to evenly coat the apples.
Cook for 10 minutes, or until the apples are soft but not falling apart, adding more water if it evaporates.

To serve

Transfer whipped sweet potato bowl and top with with a batch of caramelized cinnamon apples and pecans, coconut yogurt, pecan butter, and a sprinkle of cinnamon.
Enjoy!

Notes

Sweet potatoes can be prepared boiled or baked and be sure to leave the skin on.
Once cooked, these sweet potato bowls will last in the fridge for 4-5 days and can be enjoyed hot or cold. For best results, keep in an air tight container and reheat in the microwave or stove. Add toppings once ready to eat.
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.
Use your favorite type of apple.

Hello! I'm Christin.