Creamy Sweet Potato Breakfast Bowl Recipe with Maple Pecans
A warm and comforting breakfast bowl featuring creamy roasted sweet potatoes mashed with Greek yogurt and warming spices, topped with crunchy maple-glazed pecans. Ready in under 30 minutes, perfect for cozy mornings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 1 large sweet potato (about 10–12 ounces / 280–340 grams), peeled and cubed
- ½ cup (120 ml) plain full-fat Greek yogurt (or dairy-free coconut yogurt for vegan)
- 2 tablespoons pure maple syrup, divided
- ½ cup (60 grams) pecans, roughly chopped
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ½ teaspoon vanilla extract
- Pinch of salt
- 2–3 tablespoons (30–45 ml) milk of choice (almond milk for dairy-free)
- 1 tablespoon chia seeds or flax seeds (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- Peel and cube the sweet potato into roughly 1-inch (2.5 cm) pieces. Spread evenly on the baking sheet.
- Roast the sweet potatoes for 25-30 minutes, turning halfway through, until tender and lightly caramelized.
- While the sweet potatoes roast, toss pecans with 1 tablespoon maple syrup in a small bowl. Spread on a separate baking sheet or foil-lined plate.
- Toast pecans in the oven for 8-10 minutes, watching closely to avoid burning. They should become fragrant and sticky.
- Transfer roasted sweet potatoes to a mixing bowl. Add Greek yogurt, remaining 1 tablespoon maple syrup, cinnamon, nutmeg, vanilla extract, and a pinch of salt.
- Mash everything together until creamy. Add milk 1 tablespoon at a time until smooth and spoonable. Adjust sweetness or spices to taste.
- Spoon the creamy sweet potato mixture into a bowl. Top generously with warm maple pecans and sprinkle chia or flax seeds if using.
- Serve immediately warm. Optionally, drizzle extra maple syrup or add a dollop of nut butter for richness.
Notes
Space sweet potato cubes evenly on the baking sheet to avoid steaming. Mash sweet potatoes while warm for the creamiest texture. Watch pecans closely when toasting to prevent burning. You can roast sweet potatoes and toast pecans a day ahead and assemble fresh in the morning. For vegan version, use plant-based yogurt and dairy-free milk. Nut-free option: substitute pecans with toasted pumpkin or sunflower seeds.
Nutrition
- Serving Size: 1 bowl (half of the
- Calories: 350
- Sugar: 12
- Sodium: 150
- Fat: 22
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 5
- Protein: 6
Keywords: sweet potato breakfast, maple pecans, creamy breakfast bowl, healthy breakfast, vegetarian, gluten-free, vegan option