20 Delicious Sweet Potato Breakfast Recipes Healthy

Mornings just got sweeter—and healthier! If you love starting your day with a nutritious yet delicious twist, these 20 sweet potato breakfast recipes are about to become your new go-tos. Packed with fiber, vitamins, and cozy flavor, they’re perfect for busy weekdays or lazy weekend brunches. From fluffy pancakes to savory hashes, get ready to fall in love with breakfast all over again!

Sweet Potato Breakfast Hash with Eggs

Vibrant and wholesome, this Sweet Potato Breakfast Hash with Eggs is a delightful way to start your day, combining the natural sweetness of potatoes with the rich, comforting taste of perfectly cooked eggs. Its rustic charm and nutritional balance make it a standout dish for any morning table.

Ingredients

• For the hash:
  • 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika
• For the eggs:
  • 4 large eggs
  • 1 tbsp butter
  • Salt and pepper to taste
• For garnish:
  • 2 tbsp chopped fresh parsley

Instructions

1. Preheat a large skillet over medium heat and add 1 tbsp olive oil.
2. Add the diced sweet potatoes to the skillet, spreading them out in a single layer. Cook for 5 minutes without stirring to allow them to brown slightly.
3. Sprinkle the sweet potatoes with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika. Stir to combine and continue cooking for another 10 minutes, stirring occasionally, until the potatoes are tender and golden brown. Tip: For extra crispiness, press the potatoes down with a spatula halfway through cooking.
4. While the sweet potatoes are cooking, heat a separate non-stick skillet over low heat and add 1 tbsp butter.
5. Crack 4 large eggs into the skillet, being careful not to break the yolks. Cook for 3-4 minutes for runny yolks or until desired doneness. Tip: Cover the skillet with a lid for the last minute to gently cook the tops of the eggs.
6. Season the eggs with salt and pepper to taste.
7. Divide the sweet potato hash among four plates and top each with a cooked egg.
8. Garnish with 2 tbsp chopped fresh parsley before serving. Tip: For a spicy kick, add a sprinkle of red pepper flakes over the top.

Rich in flavors and textures, this dish offers a satisfying contrast between the crispy sweet potatoes and the creamy eggs. Serve it alongside a slice of toasted artisan bread for a complete meal that’s as nourishing as it is delicious.

Sweet Potato and Kale Breakfast Bowl

This morning calls for a nourishing start with a Sweet Potato and Kale Breakfast Bowl that’s as satisfying to make as it is to eat. Let’s walk through the process together, ensuring every step is clear and manageable, even for those just starting their culinary journey.

Ingredients

• 1 medium sweet potato, peeled and diced into 1/2-inch cubes (I find the smaller cubes cook more evenly)
• 2 cups kale, stems removed and leaves torn into bite-sized pieces (for that perfect texture)
• 2 large eggs (room temperature eggs blend better, in my experience)
• 1 tbsp extra virgin olive oil (my go-to for its flavor and health benefits)
• 1/4 tsp salt (just enough to enhance the natural flavors)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1/4 tsp garlic powder (for a subtle depth of flavor)
• 1/4 tsp smoked paprika (adds a lovely warmth)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting the sweet potatoes.
2. Toss the diced sweet potato with olive oil, salt, pepper, garlic powder, and smoked paprika on a baking sheet until evenly coated. Tip: Spread them in a single layer to avoid steaming and ensure crisp edges.
3. Roast in the preheated oven for 20 minutes, then flip the pieces for even browning and roast for another 10 minutes until tender and slightly caramelized.
4. While the sweet potatoes roast, heat a non-stick skillet over medium heat and add a splash of olive oil. Tip: The oil should shimmer but not smoke, indicating it’s the perfect temperature for cooking eggs.
5. Crack the eggs into the skillet, season with a pinch of salt and pepper, and cook to your preferred doneness. For this bowl, I recommend over-easy for a runny yolk that acts as a sauce.
6. In the last 2 minutes of roasting, scatter the kale over the sweet potatoes to wilt slightly, retaining some crunch for texture contrast.
7. Divide the roasted sweet potatoes and kale between two bowls, top each with an egg, and serve immediately. Tip: A drizzle of hot sauce or a sprinkle of feta cheese can add an extra layer of flavor if you’re feeling adventurous.

Enjoy the harmonious blend of creamy sweet potato, slightly bitter kale, and the rich, runny egg yolk that ties everything together. This bowl is not just a meal; it’s a vibrant start to your day, packed with flavors and textures that awaken the senses.

Sweet Potato Breakfast Burritos

Ready to transform your morning routine with a hearty and nutritious start? These Sweet Potato Breakfast Burritos are packed with flavor and easy to make, perfect for beginners looking to impress.

Ingredients

• 1 medium sweet potato, peeled and diced into 1/2-inch cubes (I find the smaller cubes cook faster and more evenly)
• 4 large eggs (room temperature eggs blend more smoothly)
• 1/2 cup black beans, rinsed and drained (for a bit of texture and protein)
• 1/4 cup diced red bell pepper (adds a sweet crunch)
• 2 tbsp extra virgin olive oil (my go-to for its flavor and health benefits)
• 1/2 tsp ground cumin (for that warm, earthy note)
• Salt to taste (I like to start with 1/4 tsp and adjust)
• 4 whole wheat tortillas (warmed slightly for flexibility)
• 1/4 cup shredded cheddar cheese (melts beautifully)
• Fresh cilantro for garnish (adds a fresh pop of color and flavor)

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp of extra virgin olive oil.
2. Add the diced sweet potato to the skillet, spreading them out in a single layer for even cooking.
3. Cook the sweet potatoes for about 5 minutes, stirring occasionally, until they start to soften.
4. Sprinkle the ground cumin and salt over the sweet potatoes, stirring to coat evenly.
5. Add the diced red bell pepper and black beans to the skillet, cooking for another 3 minutes until everything is heated through.
6. In a separate bowl, whisk the eggs until smooth, then pour them into the skillet with the sweet potato mixture.
7. Stir gently but continuously until the eggs are fully cooked, about 2-3 minutes.
8. Warm the tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
9. Divide the sweet potato and egg mixture evenly among the tortillas, then sprinkle with shredded cheddar cheese and fresh cilantro.
10. Fold the sides of the tortillas in, then roll them up tightly to form burritos.

Out of the skillet, these burritos boast a delightful contrast of textures—creamy eggs, tender sweet potatoes, and the slight crunch of bell peppers. Serve them with a side of salsa or avocado slices for an extra layer of flavor.

Sweet Potato Waffles with Cinnamon Butter

You’re about to embark on a delightful culinary journey that combines the earthy sweetness of sweet potatoes with the warm spice of cinnamon butter, all nestled within the crispy embrace of a waffle. This recipe is perfect for those cozy mornings when you crave something a little out of the ordinary but still comforting and familiar.

Ingredients

• 1 cup mashed sweet potato (I like to roast mine the night before for a deeper flavor)
• 2 cups all-purpose flour (for a lighter texture, you can substitute half with whole wheat flour)
• 1 tbsp baking powder (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I prefer fine sea salt for its mild flavor)
• 2 large eggs (room temperature eggs blend more smoothly into the batter)
• 1 1/2 cups milk (whole milk gives the richest texture, but any will do)
• 1/4 cup melted unsalted butter (plus extra for greasing the waffle iron)
• 1/4 cup brown sugar (for that caramel-like sweetness)
• 1 tsp vanilla extract (pure extract makes all the difference)
• For the cinnamon butter: 1/2 cup softened unsalted butter, 1 tbsp ground cinnamon, and 2 tbsp honey (whipped together until fluffy)

Instructions

1. Preheat your waffle iron to 375°F. A properly heated iron ensures a crispy exterior.
2. In a large bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent.
3. In another bowl, mix the mashed sweet potato, eggs, milk, melted butter, brown sugar, and vanilla extract until well combined. Tip: A hand mixer can make this step quicker and smoother.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Overmixing can lead to tough waffles.
5. Lightly grease the waffle iron with butter. This prevents sticking and adds flavor.
6. Pour the batter onto the iron, using about 1/2 cup per waffle. Close the lid and cook until golden brown and crisp, about 5 minutes. Tip: Resist the urge to open the iron too soon; patience yields the perfect waffle.
7. While the waffles cook, prepare the cinnamon butter by whipping together the softened butter, cinnamon, and honey until light and fluffy. Tip: For an extra touch, add a pinch of salt to balance the sweetness.
8. Serve the waffles hot, topped with a generous dollop of cinnamon butter.

How the sweet potato lends a moist, dense texture that pairs beautifully with the airy crispness of the waffle edges. The cinnamon butter melts into a luscious glaze, adding a spicy sweetness that elevates the dish. For a festive twist, serve with a drizzle of maple syrup and a sprinkle of toasted pecans.

Sweet Potato Breakfast Casserole

For a hearty start to your day, this Sweet Potato Breakfast Casserole combines the natural sweetness of sweet potatoes with the savory goodness of eggs and cheese, baked to perfection. It’s a foolproof dish that’s as nutritious as it is delicious, perfect for meal prep or a weekend brunch.

Ingredients

• 2 cups peeled and diced sweet potatoes (I like them in 1/2-inch cubes for even cooking)
• 1 tbsp extra virgin olive oil (my go-to for its flavor and health benefits)
• 6 large eggs (room temperature eggs blend more smoothly)
• 1/2 cup milk (whole milk gives the richest texture)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice tang)
• 1/2 tsp salt (I find this amount perfectly balances the sweetness)
• 1/4 tsp black pepper (freshly ground for the best flavor)
• 1/4 tsp garlic powder (a little goes a long way)
• 1/4 tsp paprika (for a subtle smokiness)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with olive oil.
2. Toss the diced sweet potatoes with olive oil, salt, pepper, garlic powder, and paprika until evenly coated. Spread them in a single layer on a baking sheet.
3. Roast the sweet potatoes for 20 minutes, or until they’re tender and slightly caramelized at the edges. Tip: Stir them halfway through for even roasting.
4. While the sweet potatoes roast, whisk together the eggs, milk, and a pinch of salt and pepper in a large bowl until well combined.
5. Arrange the roasted sweet potatoes in the greased baking dish, then pour the egg mixture over them. Sprinkle the shredded cheddar cheese on top.
6. Bake for 25-30 minutes, or until the eggs are set and the cheese is bubbly and slightly golden. Tip: Check doneness by inserting a knife in the center; it should come out clean.
7. Let the casserole cool for 5 minutes before slicing. Tip: This rest time helps the layers set for cleaner cuts.

Velvety sweet potatoes meld with creamy eggs and sharp cheddar in every bite, offering a comforting and satisfying meal. Serve it with a dollop of sour cream or a side of avocado for an extra layer of flavor and texture.

Sweet Potato Smoothie Bowl

Every morning calls for a nutritious start, and this Sweet Potato Smoothie Bowl is your perfect companion. It’s a blend of comfort and health, designed to energize your day with minimal effort.

Ingredients

• 1 medium sweet potato, baked and cooled (I find the sweetness intensifies when baked the night before)
• 1 frozen banana, sliced (for that creamy texture we all love)
• 1/2 cup almond milk (unsweetened is my preference to control the sweetness)
• 1 tbsp almond butter (a dollop adds richness and protein)
• 1 tsp cinnamon (because it pairs magically with sweet potato)
• A pinch of salt (to balance the flavors)

Instructions

1. Peel the baked sweet potato and add it to your blender.
2. Add the frozen banana slices, almond milk, almond butter, cinnamon, and a pinch of salt to the blender.
3. Blend on high for 45 seconds, or until completely smooth. Tip: If the mixture is too thick, add a splash more almond milk.
4. Pour the smoothie into a bowl. Tip: For an extra thick consistency, let it sit in the freezer for 5 minutes before serving.
5. Top with your favorite toppings. Tip: A drizzle of honey and a sprinkle of granola add a delightful crunch.

This smoothie bowl boasts a velvety texture with a warm, spiced flavor profile that’s irresistibly comforting. Try serving it with a side of toasted coconut flakes for an added tropical twist.

Sweet Potato and Egg Scramble

You’ll find that this Sweet Potato and Egg Scramble is a hearty, nutritious way to start your day, combining the natural sweetness of potatoes with the protein-packed goodness of eggs. It’s a simple dish that’s both satisfying and easy to customize to your liking.

Ingredients

• 1 medium sweet potato, peeled and diced into 1/2-inch cubes (I find the smaller cubes cook more evenly)
• 4 large eggs (room temperature eggs blend more smoothly)
• 1 tbsp extra virgin olive oil (my go-to for its flavor and health benefits)
• 1/4 tsp salt (adjust based on your preference, but this is a good starting point)
• 1/4 tsp black pepper (freshly ground adds a nice kick)
• 1/4 cup diced onion (for a bit of crunch and flavor)
• 1/4 tsp paprika (optional, but it adds a lovely color and mild heat)

Instructions

1. Heat the olive oil in a non-stick skillet over medium heat (about 350°F) until shimmering.
2. Add the diced sweet potato and onion to the skillet, spreading them out in an even layer. Cook for 5 minutes, stirring occasionally, until the sweet potatoes start to soften.
3. Sprinkle the salt, pepper, and paprika over the sweet potatoes. Stir to combine and cook for another 5 minutes, or until the sweet potatoes are tender and lightly browned.
4. Crack the eggs into a bowl and whisk them lightly with a fork. Pour the eggs over the sweet potato mixture in the skillet.
5. Reduce the heat to low and gently stir the mixture with a spatula. Cook for 2-3 minutes, or until the eggs are softly set but still slightly runny.
6. Remove the skillet from the heat and let it sit for 1 minute to allow the eggs to finish cooking from the residual heat.

Final thoughts: This scramble offers a delightful contrast between the creamy eggs and the tender, slightly caramelized sweet potatoes. For an extra touch, serve it with a sprinkle of fresh herbs or a side of avocado slices.

Sweet Potato Breakfast Muffins

Creating a batch of Sweet Potato Breakfast Muffins is simpler than you might think, and they’re a fantastic way to start your day with a nutritious, flavorful punch. Let’s walk through the process together, ensuring you end up with perfect muffins every time.

Ingredients

• 1 cup mashed sweet potato (I like to bake mine the night before for a deeper flavor)
• 2 large eggs (room temperature eggs blend more smoothly into the batter)
• 1/4 cup pure maple syrup (the real deal adds a lovely richness)
• 1/3 cup melted coconut oil (extra virgin olive oil can be a tasty substitute)
• 1 tsp vanilla extract (a splash more never hurts)
• 1 1/2 cups whole wheat flour (for a heartier texture)
• 1 tsp baking soda (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1 tsp cinnamon (a little extra gives a warm spice note)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the mashed sweet potato, eggs, maple syrup, coconut oil, and vanilla extract until smooth.
3. In another bowl, sift together the whole wheat flour, baking soda, salt, and cinnamon to ensure no lumps.
4. Gently fold the dry ingredients into the wet ingredients until just combined; overmixing can lead to dense muffins.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Golden and moist, these muffins have a tender crumb and a sweet, spiced flavor that pairs wonderfully with a dollop of Greek yogurt or a drizzle of honey. Enjoy them warm for a cozy breakfast or pack them for a satisfying snack on the go.

Sweet Potato French Toast

Mastering the art of breakfast just got easier with this Sweet Potato French Toast recipe, a delightful twist on the classic that’s both nutritious and indulgent. Perfect for those lazy weekend mornings or a special brunch, this dish combines the natural sweetness of sweet potatoes with the comforting warmth of French toast.

Ingredients

• 2 large eggs (I prefer room temp eggs here for better mixing)
• 1/2 cup mashed sweet potato (homemade or canned, but homemade gives a richer flavor)
• 1/2 cup milk (whole milk works best for creaminess)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 tsp cinnamon (a little extra won’t hurt)
• 1/4 tsp nutmeg (freshly grated if possible)
• 4 slices of thick-cut bread (brioche or challah for the win)
• 2 tbsp unsalted butter (for that golden, crispy edge)
• Maple syrup and powdered sugar for serving (because why not?)

Instructions

1. In a large bowl, whisk together the eggs, mashed sweet potato, milk, vanilla extract, cinnamon, and nutmeg until smooth. Tip: A fork works great for breaking up any sweet potato lumps.
2. Heat a large non-stick skillet over medium heat and add 1 tbsp of butter, letting it melt and coat the pan evenly.
3. Dip one slice of bread into the egg mixture, allowing it to soak for about 10 seconds on each side. Tip: Don’t oversoak, or the bread may fall apart.
4. Place the soaked bread in the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Adjust the heat if necessary to prevent burning.
5. Repeat the process with the remaining slices, adding more butter to the pan as needed.
6. Serve immediately with a drizzle of maple syrup and a dusting of powdered sugar. Getting the perfect balance of crispy outside and soft inside is key to this dish’s charm. For an extra touch, top with toasted pecans or a dollop of whipped cream.

Sweet Potato Oatmeal with Almond Butter

Breakfast just got a whole lot more exciting with this Sweet Potato Oatmeal with Almond Butter recipe. It’s a cozy, nutritious bowl that combines the natural sweetness of sweet potatoes with the creamy richness of almond butter, perfect for starting your day on a high note.

Ingredients

• 1 medium sweet potato (about 1 cup mashed, I like to use the orange-fleshed ones for their natural sweetness)
• 1 cup rolled oats (old-fashioned oats work best for texture)
• 2 cups water (for cooking the oats, you can swap half for almond milk for extra creaminess)
• 2 tbsp almond butter (I prefer the crunchy kind for a bit of texture)
• 1 tbsp maple syrup (pure maple syrup adds a lovely depth of flavor)
• 1/2 tsp cinnamon (a must for that warm, spicy note)
• Pinch of salt (just a pinch to balance the sweetness)

Instructions

1. Pierce the sweet potato several times with a fork, then microwave on high for 5-7 minutes until soft. Let it cool slightly before peeling.
2. In a medium saucepan, bring the water to a boil over high heat. Tip: Adding a pinch of salt to the water enhances the oats’ flavor.
3. Stir in the rolled oats, reduce heat to low, and simmer for 5 minutes, stirring occasionally to prevent sticking.
4. While the oats cook, mash the peeled sweet potato in a bowl until smooth. Tip: For extra smoothness, blend it with a hand blender.
5. Add the mashed sweet potato, almond butter, maple syrup, and cinnamon to the cooked oats. Stir well to combine and cook for another 2 minutes until everything is heated through. Tip: If the mixture is too thick, add a splash of water or almond milk to reach your desired consistency.
6. Remove from heat and let it sit for a minute to thicken slightly.

Great for those chilly mornings, this oatmeal boasts a velvety texture with a comforting blend of sweet and nutty flavors. Serve it topped with extra almond butter and a drizzle of maple syrup for an indulgent twist.

Sweet Potato Breakfast Tacos

Morning is the perfect time to start your day with something both nutritious and delicious, and these Sweet Potato Breakfast Tacos are just the ticket. Let me guide you through creating this vibrant, flavor-packed dish that’s sure to become a morning favorite.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes (I find the smaller cubes cook more evenly)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp ground cumin (toasted cumin seeds ground fresh is my preference for deeper flavor)
• 1/4 tsp smoked paprika (adds a lovely smoky undertone)
• 4 large eggs (I prefer room temp eggs here for more even cooking)
• 4 small corn tortillas (warmed slightly for the best texture)
• 1/4 cup crumbled feta cheese (for a salty, creamy contrast)
• Fresh cilantro leaves, for garnish (adds a bright, fresh finish)
• Salt, to taste (I like to use flaky sea salt for finishing)

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, and a pinch of salt until evenly coated. Spread them out on the prepared baking sheet in a single layer.
3. Roast the sweet potatoes for 20-25 minutes, stirring halfway through, until they’re tender and slightly caramelized at the edges.
4. While the sweet potatoes roast, heat a non-stick skillet over medium heat. Crack the eggs into the skillet and cook to your preferred doneness, about 3-4 minutes for runny yolks.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until they’re pliable and slightly toasted.
6. Assemble the tacos by dividing the roasted sweet potatoes among the tortillas, topping each with a cooked egg, a sprinkle of feta cheese, and a few cilantro leaves.

Just like that, you’ve got a breakfast that’s as pleasing to the eye as it is to the palate. The combination of sweet, smoky, and salty flavors, along with the creamy yolk and crisp tortilla, makes every bite a delight. Try serving these tacos with a side of avocado slices or a drizzle of hot sauce for an extra kick.

Sweet Potato and Spinach Frittata

Every morning deserves a hearty start, and this Sweet Potato and Spinach Frittata is here to deliver just that. Easy to whip up and packed with nutrients, it’s the perfect dish to kickstart your day with a smile.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 medium sweet potato, diced into 1/2-inch cubes (about 1.5 cups)
• 1 small onion, finely chopped
• 2 cups fresh spinach, roughly chopped
• 6 large eggs (I prefer room temp eggs here for even cooking)
• 1/4 cup milk (whole milk adds richness)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese (sharp cheddar for a flavor punch)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the frittata.
2. Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Tip: Swirl the oil to coat the pan evenly.
3. Add the sweet potato and onion to the skillet. Cook for about 10 minutes, stirring occasionally, until the sweet potato is tender.
4. Stir in the spinach and cook for another 2 minutes, just until wilted. Tip: Overcooking spinach can make it soggy, so keep an eye on it.
5. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined. Tip: Whisking vigorously introduces air, making the frittata fluffier.
6. Pour the egg mixture over the vegetables in the skillet. Sprinkle the cheddar cheese evenly on top.
7. Transfer the skillet to the preheated oven. Bake for 15-20 minutes, until the eggs are set and the top is lightly golden.

Mmm, the frittata emerges from the oven with a golden top and a fluffy interior, the sweet potatoes adding a subtle sweetness against the savory cheese. Serve it warm with a side of avocado slices or a dollop of sour cream for an extra layer of flavor.

Sweet Potato Breakfast Cookies

Breakfast just got a whole lot more exciting with these Sweet Potato Breakfast Cookies. Perfect for those busy mornings, they’re packed with nutrients and flavor, making them a guilt-free start to your day.

Ingredients

• 1 cup mashed sweet potato (I love using leftovers from dinner for this)
• 1/2 cup almond butter (creamy or crunchy, your choice)
• 1/4 cup maple syrup (the real deal, not the imitation stuff)
• 1 tsp vanilla extract (always pure for the best flavor)
• 1 cup rolled oats (old-fashioned, not instant)
• 1/2 cup almond flour (for that perfect, tender crumb)
• 1 tsp cinnamon (because it’s not breakfast without it)
• 1/2 tsp baking soda (freshness matters, so check the date)
• 1/4 tsp salt (I prefer sea salt for its mild flavor)
• 1/2 cup dark chocolate chips (because chocolate for breakfast is always a good idea)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the mashed sweet potato, almond butter, maple syrup, and vanilla extract until smooth. Tip: A whisk works great here to ensure no lumps remain.
3. Add the rolled oats, almond flour, cinnamon, baking soda, and salt to the wet ingredients. Stir until just combined. Tip: Overmixing can lead to tough cookies, so fold gently.
4. Fold in the dark chocolate chips until evenly distributed throughout the dough.
5. Using a 1/4 cup measure, scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Tip: Wet your fingers slightly to press down the tops for even baking.
6. Bake for 12-15 minutes, or until the edges are just starting to turn golden. The cookies will still be soft but will firm up as they cool.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Soft, chewy, and packed with the earthy sweetness of sweet potato, these cookies are a morning game-changer. Serve them warm with a dollop of almond butter on top for an extra protein boost, or pack them for a quick on-the-go snack.

Sweet Potato and Quinoa Breakfast Bowl

Breakfast just got a whole lot more exciting with this Sweet Potato and Quinoa Breakfast Bowl. It’s a hearty, nutritious way to start your day, combining the sweetness of roasted sweet potatoes with the protein-packed punch of quinoa.

Ingredients

• 1 cup quinoa (I love using tri-color quinoa for a bit of visual appeal)
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes (about 2 cups)
• 2 tbsp extra virgin olive oil (my go-to for roasting)
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1 cup almond milk (unsweetened is my preference here)
• 1 tbsp maple syrup (the real deal, please!)
• 1/4 cup chopped walnuts (for that essential crunch)
• Fresh berries for topping (because who doesn’t love a pop of color and freshness?)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced sweet potatoes with 1 tbsp olive oil, cinnamon, and sea salt until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 25 minutes, flipping halfway through, until tender and slightly caramelized.
4. While the sweet potatoes roast, rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness.
5. In a medium saucepan, combine the rinsed quinoa and almond milk. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15 minutes, or until the liquid is absorbed.
6. Remove the quinoa from heat and let it sit, covered, for 5 minutes. Then fluff with a fork.
7. In a small skillet over medium heat, toast the walnuts in the remaining 1 tbsp olive oil for 2-3 minutes, until fragrant. Tip: Keep an eye on them to prevent burning.
8. Divide the cooked quinoa between two bowls. Top with the roasted sweet potatoes, toasted walnuts, a drizzle of maple syrup, and fresh berries.

Mmm, the combination of creamy quinoa, caramelized sweet potatoes, and crunchy walnuts creates a delightful texture contrast. Serve it with a dollop of Greek yogurt for an extra protein boost or a sprinkle of chia seeds for added omega-3s.

Sweet Potato Breakfast Parfait with Yogurt

Preparing a nutritious and delicious breakfast doesn’t have to be complicated, and this Sweet Potato Breakfast Parfait with Yogurt is proof. Perfect for those mornings when you want something wholesome yet easy to assemble, this dish layers the natural sweetness of sweet potatoes with the tanginess of yogurt for a balanced start to your day.

Ingredients

• 1 medium sweet potato (about 1 cup mashed, I find the orange-fleshed ones sweeter)
• 1 cup Greek yogurt (I prefer full-fat for creaminess, but any type works)
• 2 tbsp honey (local honey adds a nice floral note)
• 1/2 tsp cinnamon (a little extra never hurts for that warm spice)
• 1/4 cup granola (homemade or store-bought, for that essential crunch)
• 1 tbsp chia seeds (for a boost of omega-3s and texture)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pierce the sweet potato several times with a fork, then bake for 45-50 minutes until it’s soft all the way through. Tip: Placing it directly on the oven rack can speed up cooking.
3. Let the sweet potato cool slightly, then peel off the skin and mash the flesh in a bowl until smooth. Tip: A ricer can make this step quicker and give you a smoother texture.
4. In a separate bowl, mix the Greek yogurt with honey and cinnamon until well combined. Tip: Adjust the honey based on your sweetness preference, but remember the sweet potato adds natural sweetness.
5. Layer the mashed sweet potato and yogurt mixture in a glass, starting with sweet potato at the bottom, then yogurt, and repeating. Top with granola and chia seeds for crunch and nutrition.

Zesty and satisfying, this parfait offers a delightful contrast between the creamy yogurt and the earthy sweet potato, with the granola adding a necessary crunch. Serve it in a clear glass to showcase the beautiful layers, or mix it all together for a homestyle feel.

Sweet Potato and Sausage Breakfast Casserole

Kickstart your morning with a hearty and flavorful dish that combines the sweetness of potatoes with the savory taste of sausage, all baked into a comforting casserole. Perfect for busy mornings or a leisurely weekend brunch, this recipe is as easy to make as it is delicious.

Ingredients

• 1 large sweet potato, peeled and diced into 1/2-inch cubes (the uniform size ensures even cooking)
• 1 lb breakfast sausage, casings removed (I love using a spicy variety for an extra kick)
• 6 large eggs, room temperature (they blend more smoothly with other ingredients)
• 1 cup whole milk (for richness, but 2% works fine too)
• 1 tbsp extra virgin olive oil (my go-to for its flavor and health benefits)
• 1 tsp salt (adjust based on the sausage’s saltiness)
• 1/2 tsp black pepper, freshly ground (it makes a difference)
• 1/2 tsp garlic powder (for a subtle depth of flavor)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice tang)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, cook the sausage, breaking it into small pieces, until browned and no longer pink, about 5-7 minutes. Drain excess fat and set aside.
3. In the same skillet, add a bit more olive oil if needed, and sauté the sweet potato cubes until they start to soften, about 5 minutes. Tip: Covering the skillet helps them cook faster.
4. In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
5. Spread the cooked sausage and sweet potatoes evenly in the prepared baking dish. Pour the egg mixture over the top, then sprinkle with cheddar cheese.
6. Bake for 25-30 minutes, or until the eggs are set and the top is lightly golden. Tip: Insert a knife in the center; if it comes out clean, it’s done.
7. Let the casserole cool for 5 minutes before slicing. Tip: This resting time makes it easier to cut and serve.

Just out of the oven, this casserole boasts a delightful contrast between the creamy egg base and the crispy edges. The sweetness of the potatoes pairs beautifully with the savory sausage, while the melted cheese adds a comforting richness. Serve it with a side of fresh fruit or a green salad for a complete meal.

Sweet Potato Breakfast Pudding with Chia Seeds

Perfect for those mornings when you’re craving something sweet yet nutritious, this Sweet Potato Breakfast Pudding with Chia Seeds is a game-changer. It’s a delightful blend of creamy sweet potatoes and the subtle crunch of chia seeds, making it a hearty start to your day.

Ingredients

• 1 cup mashed sweet potato (I find roasting them brings out a deeper flavor)
• 2 cups almond milk (unsweetened is my preference for a cleaner taste)
• 1/4 cup chia seeds (they’re the star for texture and nutrients)
• 2 tbsp maple syrup (the real deal, for that authentic sweetness)
• 1 tsp vanilla extract (a splash elevates the whole dish)
• 1/2 tsp cinnamon (because it pairs wonderfully with sweet potato)

Instructions

1. In a medium bowl, combine the mashed sweet potato and almond milk, whisking until smooth.
2. Add the chia seeds, maple syrup, vanilla extract, and cinnamon to the bowl, stirring well to ensure everything is evenly distributed.
3. Let the mixture sit for 5 minutes, then give it another stir to prevent the chia seeds from clumping.
4. Cover the bowl and refrigerate overnight, or for at least 4 hours, to allow the chia seeds to fully expand and the flavors to meld.
5. Before serving, give the pudding a good stir. If it’s too thick, you can thin it with a little more almond milk until you reach your desired consistency.

Zesty and satisfying, this pudding has a creamy texture with little bursts of chia seeds. Serve it chilled with a drizzle of maple syrup and a sprinkle of cinnamon on top for an extra touch of warmth and sweetness.

Conclusion

With so many tasty and nutritious options, these sweet potato breakfast recipes are sure to start your day right! Whether you’re craving something sweet or savory, there’s a dish here for everyone. Give them a try, and don’t forget to share your favorites in the comments or pin this roundup for later. Happy cooking!