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Simple Sweet Potato Breakfast Bowl (gluten free, grain free) in a bowl on a napkin with pecasn, blueberries, and pumpkin seeds|

Simple Sweet Potato Breakfast Bowl

  • Author: Katja from Savory Lotus
  • Yield: 2 servings 1x


  • 2 large sweet potatoes, baked until very fork tender  (* see note)
  • 1/4 cup milk of any kind (I used THIS)
  • 1/8 tsp cinnamon powder (like this)


  • 1/2 scoop vanilla collagen peptides (like this)
  • 1 tbsp maple syrup OR half of a ripe banana


  • nut/seed butter (I like THIS)
  • blueberries
  • chia seeds (I use THIS brand)
  • pumpkin seeds (I love THIS sprouted brand)


  1. Warm sweet potato (if not already warm) in toaster oven or by lightly steaming it.
  2. Place peeled sweet potato, milk, and cinnamon into food processor.  Puree until creamy smooth.  Add optional collagen peptides and/or sweetener, if desired.
  3. Add whatever toppings make you happy. Serve warm or room temperature.


* If you don’t have already cooked sweet potatoes, simply bake whole sweet potatoes at 400’F until very tender.  I like to bake mine in my dutch oven as they get nice and soft.  But you can just bake them whole on a baking sheet as well. Just rinse them, poke them with a fork a couple of times, and bake. **  I find the sweet potato to be plenty sweet on it’s own.  If you want to add a bit of extra sweetness, you can add 1 tablespoon of maple syrup of half of a very ripe banana.