Last Updated on December 20, 2023 by Christin Gillespie

These PB&J Sweet Potato Breakfast Bowls are a fun twist on a childhood sandwich favorite. Mashed sweet potato, topped off with coconut yogurt, raspberry jam, fresh strawberries, peanut butter granola, and drizzled with creamy peanut butter. It’s sweet, nutty, and full of fun. Plus, these sweet potato breakfast bowls are vegan, dairy-free, and gluten-free.

Orange mashed sweet potatoes in 2 small white bowls with a spoon in it. Topped with red strawberries, white coconut yogurt, raspberry jam, peanut butter granola, and drizzled with peanut butter.

These sweet potato breakfast bowls are super tasty, easy to make, and full of nutrients. Also, they’re a classic childhood sandwich, but in a sweet potato form. What more could you ask for?

A Healthy Sweet Potato Breakfast Bowl

These PB&J Sweet Potato Breakfast Bowls are full of wholesome and healthy ingredients. Sweet potatoes are considered to be the top superfood, so if you want to a have super day, start your day off right, with a breakfast full superfood power. They’re also naturally vegan, dairy-free, gluten-free, and is a delicious warm breakfast bowl.

Why You’ll Love These Sweet Potato Breakfast Bowls

This sweet potato breakfast recipe is made with 8 ingredients, including the toppings.
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!

PB&J Sweet Potato Breakfast Bowls Ingredients

This PB&J Sweet Potato Breakfast Bowl is made with 8 ingredients.

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 Coconut Yogurt: For topping, but any non-dairy yogurt is fine.
Organic Raspberries: For the raspberry jam. In this recipe, we’ll just mash the raspberries, with the back of fork.
Fresh Organic Strawberries: For topping.
Organic Granola: The perfect crunchy and nutty topping. I highly recommend my peanut butter granola recipe for this peanut butter and jelly sweet potato breakfast bowl.
Organic Peanut Butter: It wouldn’t be a PB&J if there wasn’t any peanut butter. Use creamy peanut butter to drizzle onto your sweet potato breakfast bowls. It should be runny, like a thick liquid, made with 1 ingredient, peanuts.

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. However, 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 raspberry jam. Rinse a 1/2 cup of fresh raspberries and place in a bowl. With a back of a fork, lightly mash the raspberries, until you achieve a jam texture.

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.

Transfer to a bowl and top with coconut yogurt, raspberry jam, strawberries, peanut butter granola, and a drizzle of peanut butter.

Orange mashed sweet potato in a white bowl with a spoon in it. Topped with red strawberries, white coconut yogurt, raspberry jam, peanut butter granola, and drizzled with peanut butter.

Tips for Making this Recipe Perfect

To make the perfect PB&J 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.

Sweet Potato Toppings

The options are limitless when it comes to topping your PB&J Sweet Potato Breakfast Bowls. I personally topped mine with coconut yogurt, raspberry jam, strawberries, peanut butter granola, and peanut butter to achieve the classic PB&J tastes, but you can top your sweet potato breakfast bowl with whatever you want!

Organic + Homemade Berry Jam. Use raspberries, strawberries, blueberries, or blackberries to make your homemade jam.
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 PB&J inspired breakfast with, it will be a classic 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.

PB&J 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

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

For the raspberry jam:

1/2 cup raspberries

Optional Toppings

1/4 cup coconut yogurt
1/4 cup strawberries, sliced
Raspberry jam
Peanut butter granola
2 tbsp creamy peanut butter, to drizzle

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.

Raspberry jam

While sweet potatoes are cooking, prepare the raspberry jam. Rinse a 1/2 cup of fresh raspberries and place in a bowl. With a back of a fork, lightly mash the raspberries, until you achieve a jam texture.

To serve

Transfer to a bowl and garnish with coconut yogurt, raspberry jam, strawberries, peanut butter granola, and a drizzle of peanut butter.
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.

Hello! I'm Christin.