I used to think sweet potatoes were just for Thanksgiving dinner – you know, the kind topped with marshmallows that my mom would make once a year. And yogurt? That was strictly breakfast territory, usually with some granola thrown on top.
Then one morning, while staring at a leftover baked sweet potato and a container of plain yogurt in my fridge, I had an idea. Why not combine them? Turns out, this unlikely pair makes one of the most satisfying breakfast bowls I’ve ever had. It’s naturally sweet, filling, and takes barely any effort to put together.
Why You’ll Love This Sweet Potato Yogurt Bowl
- Quick breakfast option – Ready in just 25 minutes, this yogurt bowl is perfect for busy mornings when you want something filling but don’t have hours to spend in the kitchen.
- Protein-packed – With yogurt and peanut butter, this bowl gives you the protein boost you need to start your day strong and stay full until lunch.
- Perfect balance of flavors – The combination of sweet potatoes, apples, and blueberry yogurt creates a delicious mix of sweet and creamy that makes this breakfast feel like a treat.
- Meal prep friendly – You can roast the sweet potatoes and apples ahead of time, making morning assembly quick and effortless.
What Kind of Sweet Potato Should I Use?
For yogurt bowls, you’ll want to look for orange-fleshed sweet potatoes, which are sometimes labeled as “yams” in U.S. grocery stores. These Beauregard or Jewel varieties tend to be sweeter and creamier than their white or purple counterparts, making them perfect for this breakfast dish. When shopping, pick sweet potatoes that feel heavy for their size and have smooth, firm skin without any soft spots or sprouts. I recommend choosing medium-sized ones since they’re usually less starchy than larger ones and will cook more evenly when diced. Just remember to store them in a cool, dark place (not the refrigerator) until you’re ready to use them.
Options for Substitutions
This breakfast bowl is super adaptable and you can switch things up based on what you have:
- Sweet potatoes: You can swap sweet potatoes with butternut squash or even regular potatoes – just know that regular potatoes will give you a different flavor profile. Cooking time might need to be adjusted slightly depending on how small you dice them.
- Apples: Any firm apple variety works here, or try pears for a different twist. You could even use frozen fruit – just thaw and pat dry before using.
- Blueberry yogurt: Feel free to use any yogurt flavor you like – vanilla, plain, or other fruit flavors all work great. Greek yogurt can be used for extra protein, or try dairy-free yogurt alternatives if you’re avoiding dairy.
- Peanut butter: Any nut or seed butter works as a substitute – try almond butter, cashew butter, or sunflower seed butter if you have allergies. Each will bring its own nice nutty flavor to the bowl.
- Cinnamon: You can use pumpkin pie spice, apple pie spice, or just a pinch of nutmeg if you’re out of cinnamon. Each spice will give the dish its own cozy flavor.
Watch Out for These Mistakes While Cooking
The biggest mistake when preparing sweet potato yogurt bowls is overcooking the sweet potatoes – they should be tender but still hold their shape, which typically takes about 15-20 minutes when diced into 1/2-inch cubes.
Temperature control is crucial when assembling your bowl – adding hot sweet potatoes directly to cold yogurt can make it separate and become watery, so let the cooked ingredients cool to room temperature first.
For the best texture combination, avoid cutting your sweet potatoes and apples too small, as they can become mushy and lose their distinct bite – aim for uniform, medium-sized chunks about 1/2 inch in size.
A common misstep is adding cold peanut butter straight from the fridge, which can be difficult to drizzle – instead, warm it slightly in the microwave for 10-15 seconds until it reaches a pourable consistency.
What to Serve With Sweet Potato Yogurt Bowls?
Sweet potato yogurt bowls make a fantastic breakfast or snack on their own, but there are some great ways to round out this meal! A handful of granola or toasted nuts adds an extra layer of crunch that works really well with the creamy yogurt and tender sweet potatoes. If you’re serving this for breakfast, a side of crispy bacon or breakfast sausage adds a savory element that balances out the sweetness. For an extra boost of nutrition, I like to serve these bowls with a small glass of green juice or a fruit smoothie on the side – the combination makes for a filling and energizing start to the day.
Storage Instructions
Keep Components: The roasted sweet potato and apple mixture can be kept in an airtight container in the fridge for up to 4 days. This makes it super convenient to throw together quick breakfast bowls throughout the week!
Prep Ahead: I like to roast a big batch of the sweet potato-apple mix on meal prep day. Just keep your yogurt and peanut butter separate until you’re ready to assemble your bowl – this way everything stays fresh and maintains the right texture.
Assemble Fresh: For the best experience, put your bowl together right before eating. The warm sweet potatoes and cool yogurt create a nice temperature contrast, and the peanut butter drizzle stays perfectly smooth when added last.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 20-25 g
- Fat: 15-20 g
- Carbohydrates: 100-120 g
Ingredients
- 1 cup diced sweet potatoes
- 1 cup diced apples
- 1 teaspoon oil
- 1 teaspoon cinnamon
- 2 to 4 containers of 4% blueberry yogurt (such as siggi’s or any preferred flavor)
- Peanut butter for drizzling
Step 1: Prepare the Sweet Potato and Apple Mixture
Begin by chopping sweet potatoes and apples into bite-sized pieces.
Place them in a large bowl and toss with a bit of oil and a generous sprinkle of cinnamon until they are well coated.
This will ensure that the flavors are evenly distributed across every piece.
Step 2: Roast the Mixture
Preheat your oven to 400°F (200°C).
Spread the coated sweet potatoes and apples in a single layer on a baking sheet.
Roast them in the oven for 15 to 20 minutes, or until the sweet potatoes reach your desired level of softness.
Make sure to stir the mixture every 10 minutes for even cooking and to prevent sticking or burning.
Step 3: Assemble and Enjoy
Once the sweet potato and apple mixture is roasted to perfection, push yogurt to the sides of your serving container or dish.
Add 1/2 to 1 cup of the sweet potato mixture to the center of each container.
Drizzle with your favorite peanut butter for an extra layer of flavor.
If you are opting to use a full cup of the mixture, you might need a separate bowl depending on your hunger level.
Enjoy this delightful and nutritious treat immediately!
