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Whipped Sweet Potato Breakfast Bowls

Whipped Sweet Potato Breakfast Bowls

Prep Time:
20 Minutes
Cook Time:
60 Minutes
Serves Up To:
4 Servings

Nutrition Information

Total Fat12g
Total Carbohydrates13g
Dietary Fiber3g


  • 2 large sweet potatoes, pricked all over
  • 2 Tbsp. olive oil
  • 1 red bell pepper, sliced and halved
  • 1 (8 oz.) container baby Bella mushrooms, sliced
  • 4 cups baby spinach
  • 4 large eggs
  • ½ tsp. garlic powder
  • ½ tsp. salt, divided
  • ½ tsp. pepper, divided
  • ¼ tsp. onion powder


  1. Preheat oven to 400°F. Prepare a small, rimmed baking sheet with aluminum foil and add sweet potatoes. Bake 55-60 minutes, until easily pierced with a fork.

  2. In a large non-stick skillet over medium heat, add oil. Add bell pepper and mushrooms. Sauté for about 5 minutes, until softened, then add spinach and cook until wilted. Set aside and keep warm.

  3. In the same skillet over low heat, break eggs and cook about 3-5 minutes, until whites are set, and yolks are to desired doneness. Season with ¼ teaspoon salt and ¼ teaspoon pepper.

  4. Slice sweet potatoes in half and scoop flesh into a food processor. Add almond and oat blend, garlic powder, remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper and onion powder. Process until whipped.

  5. Spoon sweet potato mixture into 4 bowls. Divide bell pepper mixture into each bowl and top each with an egg.

  6. Serve and refrigerate leftovers.

Made with these products:

Almond Breeze Almond & Oat Blend
Original Almond & Oat Blend