4 servings

Sweet Potato Breakfast Bowl

10 minPrep Time

50 minCook Time

1 hrTotal Time

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  • 3 medium baked sweet potatoes
  • 1/4 cup almond butter
  • 1/4 cup almond milk
  • 2-3 tablespoons maple syrup or homemade date syrup
  • 3 tablespoons collagen peptides
  • 2 tablespoons golden milled flax meal
  • 1 tablespoon MCT oil or coconut oil
  • 1 tablespoon cinnamon
  • 1 tablespoon fresh grated ginger
  • 2-3 teaspoons vanilla extract
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon turmeric
  • 3 large eggs


Before you begin, make sure you have 3 baked sweet potatoes prepared. If you don't you can easily make them by cutting the sweet potatoes in half, drizzling with olive oil, setting on a baking tray, and cooking on 350F for about 20-30 minutes until soft.
Preheat convection toaster to 350F (you can also use a regular oven, but the cooking time will vary- probably 20-30 minutes longer cooking time).
Add all ingredients into a food processor and puree until completely smooth! This may take a minute or two of blending.
Divide the batter between four small ramekins (I use Staub's small cocottes). Bake on 350F in a convection toaster for 50 minutes until golden brown on top (I used my Cuisinart toaster oven).
Optional: Top with vanilla bean coconut yogurt, bee pollen, and caramelized bananas (make by slicing, drizzling in coconut oil, and baking for a few minutes until caramelized).

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