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 flaxseeds; 2 tbsp unsweetened almond milk; 1 apple, diced; 1 tbsp chopped pecans; 1 tsp maple syrup; 1/2 tsp cinnamon; Coconut yogurt; Pecan butter

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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, refined sugar-free, & gluten-free sweet potato recipe

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!

Key Ingredients

These Cinnamon Apple Sweet Potato Breakfast Bowls are made with 9 ingredients, including toppings.

Sweet potato: 1 large or 2 small sweet potatoes. I recommend using orange flesh sweet potatoes for this recipe.
Flaxseeds: 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!
Non-dairy milk: For the sweet potato. I used unsweetened almond milk, but any non-dairy milk will work.
Apple: Use your favorite type of apple to caramelize for this sweet potato. I highly recommend Fuji or Honeycrisp.
Pecans: In addition to the apple, we’ll be caramelizing them too.
Maple syrup: To caramelize the apples and pecans.
Cinnamon: To spice up the apple and pecans.
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 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.

A small black sauce pan, on a white marble counter, caramelizing a diced fuji apple and chopped pecans, in maple syrup and cinnamon.

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.

Diced orange sweet potatoes and flaxseeds in a large glass mixing bowl.

Mixing sweet potatoes in a large glass bowl, using a black electric mixer.

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 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!

Caramelized cinnamon apples and pecans
Coconut yogurt
Pecan butter, creamy peanut butter, almond butter, hazelnut butter, SunButter, cashew butter, etc.
Fresh berries: strawberries, raspberries, blueberries, blackberries, etc.
Sliced banana
Your favorite granola or try my peanut butter granola or almond joy granola recipe.
Shredded coconut or coconut flakes.

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 tried these Cinnamon Apple Sweet Potato Breakfast Bowls or any other recipe on the blog let me know how you liked it by leaving a comment & rating below! Be sure to follow along on my Instagram, Pinterest, and subscribe to my email list for more recipes and updates. Also, tag me on Instagram if you make this recipe, so I can see your creation!