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Sweet Potato & Yogurt Breakfast Bowl

A nourishing and vibrant breakfast bowl featuring creamy mashed sweet potato, tangy Greek yogurt, crunchy granola, fresh blueberries, and a drizzle of nut butter.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 1 bowl
Course: Breakfast, Brunch
Cuisine: American, Modern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 cup cooked sweet potato mashed and cooled
  • 0.5 cup Greek yogurt plain or vanilla
Toppings
  • 0.25 cup granola
  • 0.25 cup fresh blueberries
  • 1 tbsp nut butter melted (almond, peanut, etc.)
  • 1 tsp chia seeds optional garnish

Equipment

  • Serving bowl
  • Spoon
  • Fork or potato masher

Method
 

  1. If not already prepared, cook the sweet potato (roast at 400°F for 45-60 mins, or boil/steam until tender). Let cool slightly and mash until smooth.
  2. Add the mashed sweet potato to the bottom of a serving bowl.
  3. Top with a dollop of Greek yogurt.
  4. Sprinkle granola and fresh blueberries over the yogurt and sweet potato.
  5. Drizzle with melted nut butter and sprinkle with chia seeds if using.
  6. Serve immediately.

Notes

Roasting the sweet potato brings out the best flavor. You can prep a large batch of mashed sweet potato ahead of time for quick assembly throughout the week.