This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

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 vegan, dairy-free, & gluten-free sweet potato recipe

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 this sweet potato breakfast bowl recipe

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!

Key Ingredients

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

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.
Coconut Yogurt: For topping, but any non-dairy yogurt is fine.
Raspberries: For the raspberry jam. In this recipe, we’ll just mash the raspberries, with the back of fork.
Fresh Strawberries: For topping.
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.
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 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.

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 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!

Coconut yogurt
Homemade berry jam. Use raspberries, strawberries, blueberries, or blackberries to make your homemade jam.
Fresh strawberries, raspberries, blueberries, blackberries, etc.
Sliced banana
Creamy peanut butter, hazelnut butter, almond butter, SunButter, pecan butter, cashew butter, etc.
Your favorite granola or try my peanut butter granola or almond joy granola recipe.
Chopped nuts: unsalted peanuts, hazelnuts, almonds, sunflower seeds, pecans, walnuts, cashews, etc.
Shredded coconut or coconut flakes

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.

Craving more breakfast ideas? You’ll also love

If you tried these PB&J 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!