Maple Cinnamon Sweet Potato Bowl (Printable Version)
A cozy blend of roasted sweet potatoes, cinnamon, and maple syrup with nuts and creamy yogurt toppings.
# What You'll Need:
→ Sweet Potato Base
01 - 2 medium sweet potatoes (about 1.1 lbs), peeled and cubed
02 - 1 tablespoon coconut oil or unsalted butter
03 - 1/2 teaspoon ground cinnamon
04 - 1/4 teaspoon sea salt
→ Toppings
05 - 2 tablespoons pure maple syrup
06 - 1/4 cup unsweetened Greek yogurt or dairy-free yogurt
07 - 2 tablespoons chopped pecans or walnuts
08 - 2 tablespoons dried cranberries or raisins
09 - 1 tablespoon chia seeds (optional)
10 - 1 small banana, sliced (optional)
# How To Make:
01 - Preheat the oven to 400°F for roasting the sweet potatoes.
02 - Toss the cubed sweet potatoes with coconut oil, cinnamon, and sea salt until evenly coated. Spread the seasoned potatoes in a single layer on a baking sheet.
03 - Roast for 20 to 25 minutes until tender and lightly caramelized, stirring halfway through cooking to ensure even browning.
04 - Transfer the roasted sweet potatoes to a bowl and mash lightly with a fork or potato masher until you reach your desired consistency.
05 - Divide the mashed sweet potatoes evenly between two serving bowls. Drizzle each bowl with maple syrup and top with Greek yogurt, chopped nuts, dried cranberries, chia seeds, and banana slices as desired. Serve warm.
# Expert Advice:
01 -
- The roasted sweet potatoes get these amazing caramelized edges that taste like dessert but its actually breakfast
- You can prep everything ahead and just warm it up on busy mornings
02 -
- Overcrowding the baking sheet means steamed potatoes instead of roasted ones
- The mash consistency is up to you, smooth or chunky both work beautifully
03 -
- Peel the sweet potatoes completely, the skins can get tough and chewy after roasting
- Let them cool for 5 minutes before mashing so you dont burn your fingers