Mashed Sweet Potato Breakfast Bowl

Mashed Sweet Potato Breakfast Bowl
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Photo Credit: Splenda®.
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Summary
You’ve likely had mashed sweet potatoes, but have you ever thought about having them for breakfast? This uniquely delicious mashed sweet potato breakfast bowl is a nutritious way to start your morning! Sweet potatoes are packed with nutrients like vitamin A, vitamin C, B vitamins, and fiber. The toppings include blueberries, yogurt, and flaxseeds, which boost the nutrition even more! And to top it all off, this breakfast bowl is sweetened with zero-calorie Splenda® Original Sweetener Packets.

Blue splenda sweetener logoThis recipe brought to you by Splenda®, a proud supporter of the American Diabetes Association® and Diabetes Food Hub®.
  • Prep time
    15 min
  • Servings
    4 Servings
  • Serving size
    1 Cup
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 Cup
  • Amount per serving Calories 180

  • Total Fat 6g
    • Saturated Fat 1.9g
    • Trans Fat 0g
  • Cholesterol 6mg
  • Sodium 45mg
  • Total Carbohydrate 24g
    • Dietary Fiber 4g
    • Total Sugars 9g
    • Added Sugars 1g
  • Protein 9g
  • Potassium 440mg
  • Phosphorus 165mg

Choices/Exchanges: 1 Starch, 1/2 Carbohydrate, 1 Lean protein, 1/2 Fat

Ingredients

Ingredients

  • sweet potatoes
    2 med
  • old-fashioned rolled oats (not quick cooking)
    1/4 cup
  • Splenda® Original Sweetener (divided)
    6 packet
  • olive oil
    1/2 tsp
  • ground cinnamon
    1/4 tsp
  • almond butter (no salt or no-salt-added)
    1 tbsp
  • pure vanilla extract
    1 tsp
  • blueberries
    1/2 cup
  • Plain Nonfat Greek yogurt
    1 cup
  • unsweetened toasted coconut flakes
    2 tbsp
  • whole flax seeds
    1 tbsp
Directions

Directions

  1. Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil. Prick sweet potatoes with fork and place on prepared baking sheet. Bake until potatoes are fork-tender, about 35–45 minutes. Set aside to cool for 10 minutes.

  2. Reduce oven temperature to 375 degrees F and line a rimmed baking sheet with parchment paper. In a medium bowl, mix oats, 2 packets of Splenda Sweetener, oil, and cinnamon together until combined. Spread in an even layer onto a prepared baking sheet. Bake until lightly toasted, about 10–15 minutes. Set aside and let cool completely.

  3. Remove skin from cooled potatoes and transfer to a medium bowl. Mash potatoes, 3 packets of Splenda Sweetener, almond butter, and vanilla together until smooth.

  4. Spoon potato mixture into bowls and top with oat mixture, blueberries, yogurt, coconut, flaxseeds, and the remaining packet of Splenda Sweetener. Serve and enjoy.

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