Name: Sweet Potato Breakfast Bowls
Yield: 2–4 servings
Ingredients: 2 lbs. sweet potatoes, scrubbed; 8 oz. bacon, baked; 2 Tbsp. coconut milk; 1 tsp. vanilla extract; Pinch of sea salt; 2 Tbsp. collagen powder, optional; 1 pint fresh blueberries; 1 ripe banana, sliced; 1/4 cup chopped almonds

Whipped sweet potatoes in a bowl with walnuts bananas blueberry and bacon.

Photo by Steph Gaudreau

As a kid, cereal was my favorite breakfast food. (I mean, who doesn’t love the chocolate-y milk left over after a bowl of cocoa-flavored puffed cereal?) Nowadays, I lean on protein and veggies as my breakfast mainstays, but from time to time, I still get a hankering for something a bit sweet. Enter my Sweet Potato Breakfast Bowls. With lots of fiber and slow-digesting carbs, these won’t put you into a sugar coma. Plus, you can roast the sweet potatoes the night before to save time. Add in some collagen powder or serve with a side of eggs for a protein boost.

Change It Up

Add a side of eggs for more protein.
Make savory bowls with the same sweet potato purée but topped with sautéed spinach, sautéed mushrooms, bacon, and a fried egg.

Recipe information

Yield
2–4 servings

Ingredients

2 lbs. sweet potatoes, scrubbed

8 oz. bacon, baked

2 Tbsp. coconut milk

1 tsp. vanilla extract

Pinch of sea salt

2 Tbsp. collagen powder, optional

1 pint fresh blueberries

1 ripe banana, sliced

1/4 cup chopped almonds

Preparation

Step 1
Preheat the oven to 400°F.
Step 2
Line a rimmed baking sheet with parchment paper. Place the sweet potatoes on the sheet and roast them for about 45 minutes, or until they’re quite soft and a knife easily pierces through the flesh. Remove them from the oven, slice them open, and allow them to cool for a few minutes.
Step 3
About 30 minutes into the roasting of the sweet potatoes, start baking the bacon. Once the bacon is cool, roughly chop it, then set it aside.
Step 4
To make the sweet potato purée, I find it easiest to cut the ends off the sweet potatoes, then peel the skin off. Place the roasted flesh into a food processor, then add the coconut milk, vanilla, salt, and, if desired, collagen powder. Purée for about 30 seconds, or until the mixture is smooth. If it’s too thick, add a splash more of the coconut milk and process again. If you don’t have a food processor, combine everything in a large bowl and stir it very well with a wooden spoon.
Step 5
Divide the sweet potato purée between serving bowls. Top it with the chopped bacon, blueberries, sliced banana, and chopped almonds, and serve.
Step 6
The bowls can be assembled ahead of time, but it’s best to leave the fruit off until they’re ready to eat. They can be eaten cold or gently reheated.