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Home » Breakfast » Sweet Potato Breakfast Bowl

Sweet Potato Breakfast Bowl

By Erin · October 24, 2020 · Updated January 1, 2021 · 1 Comment

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mashed sweet potatoes in a bowl with text overlay
a bowl filled with sweet potatoes, bacon, spinach, avocado, and an egg
mashed sweet potatoes in a bowl with text overlay
Gluten Free Whole30 Paleo

This Sweet Potato Breakfast Bowl is a savory breakfast lover’s dream come true! The base is made with mashed sweet potatoes, then topped with bacon, spinach and a fried egg. It’s incredibly filling and easy to prep ahead of time!

sweet potatoes topped with bacon, egg, spinach, and avocado

You didn’t think I was going to share my savory mashed sweet potatoes with the intention of only eating them as a side dish at Thanksgiving, did you?! No way. Mashed sweet potatoes deserve to be eaten for breakfast too.

This sweet potato breakfast bowl basically combines all my favorite foods into one healthy, delicious savory breakfast.

Recipe features

  • The mashed sweet potatoes can easily be prepped ahead of time.
  • Can be enjoyed for lunch or dinner (the perfect breakfast for dinner kind of meal!)
  • Easy to customize to your liking — choose whatever toppings you want!

Ingredient notes

Sweet potatoes – peeled

Ghee – can sub butter; to keep dairy free, use olive oil

Milk – any kind (I used almond milk)

Eggs – no substitution

Toppings – Optional, but ideas include bacon, chicken sausage, tempeh bacon, spinach, kale, tomatoes.

Method

First, make the mashed sweet potatoes. This step can be done ahead of time to make breakfast prep even quicker.

cooked sweet potato

Next, cook the toppings. For this recipe, I cooked the bacon first, then used a slotted spoon to remove it and cooked the egg and spinach in the bacon grease.

spinach and an egg in a skillet

This is a really easy recipe to customize to your liking, and basically a dream breakfast if you’re a savory breakfast person.

Tips and FAQs

  • Want the perfect fried egg? Cook the spinach, then create a hole in the center of your skillet, crack the egg, then place a lid over the skillet for 1-2 minutes, which will result in a cooked fried egg with a runny yolk.
  • Whole30 version: be sure to use sugar-free bacon, and olive oil in the mashed sweet potatoes instead of ghee/butter
  • For a vegan version, use vegan butter in the mashed potatoes, then top with tempeh bacon, avocado and grape tomatoes (and omit the egg of course)

How far in advance can I make the mashed sweet potatoes?

I’d say 1-2 days. I like to whip up a batch of the mashed sweet potatoes, then store them in a container in the refrigerator and heat them up in the microwave when I’m ready to eat this breakfast recipe.

mashed sweet potatoes topped with spinach, bacon and a fried egg

More paleo breakfast recipes

  • Cauliflower Breakfast Bowl
  • Zucchini Noodle Breakfast Bowl
  • Paleo Skillet Banana Bread

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

sweet potatoes topped with bacon, egg, spinach, and avocado

Sweet Potato Breakfast Bowl

This Sweet Potato Breakfast Bowl is a savory breakfast lover's dream come true! The base is made with mashed sweet potatoes, then topped with bacon, spinach and a fried egg. It's incredibly filling and easy to prep ahead of time!
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 1
Author: Erin

Ingredients

  • 1 cup mashed sweet potatoes see instructions
  • 2 cups spinach
  • 1 egg

optional toppings:

  • 2 slices bacon chopped
  • 1/2 avocado diced
  • 1/2 cup grape tomatoes sliced

Instructions

  • First, prep the mashed sweet potatoes.
  • Cook the bacon, then fry the egg and cook the spinach. Top sweet potatoes with optional toppings (avocado, tomatoes, etc.) and enjoy!

Notes

*Calories are per serving and are an estimation
*Feel free to customize the toppings to your liking:
–for whole30: use olive oil in the mashed potatoes, then top with sugar-free bacon and avocado
–for vegan: use vegan butter in mashed potatoes, then top with tempeh bacon, avocado, and tomatoes 

Nutrition

Calories: 383kcal | Carbohydrates: 41g | Protein: 12g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 166mg | Sodium: 197mg | Potassium: 1508mg | Fiber: 13g | Sugar: 9g | Vitamin A: 25500IU | Vitamin C: 40mg | Calcium: 136mg | Iron: 4mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
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Filed Under: Breakfast, Gluten Free, Paleo, Whole30, Whole30 Favorites

Erin

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

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Hi, I’m Erin!

I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Learn more

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