Recipe of the Month: Sweet Potato Breakfast Bowl

By Kati Epps – August 1, 2022
Kati Epps

Servings 6 

298 calories, 39.4 carbohydrates, 8.5 fat, 19.9 protein 


18 oz sweet potatoes, cut into small pieces 

24 egg whites 

6 tbsp almond butter 

3 cups of fresh or frozen blueberries 

1 tbsp cinnamon 

Sweet potato breakfast bowl.

Courtesy of Kati Epps


  1. Boil sweet potatoes until soft in a medium pot. Drain potatoes and return to the pan. Add egg whites and mix/mash with 1 tbsp cinnamon until you create a creamy mashed sweet potato. Turn the burner back to medium heat and stir frequently until sweet potatoes are fluffy and the egg is cooked through (about 5 minutes).  
  2. Divide into 6 containers. 
  3. Upon serving, rewarm for 45 to 60 seconds and add almond butter and blueberries. Serve and enjoy. 

Other topping options: 

  • Shaved almond slivers 
  • Walnut bits 
  • Banana slices 
  • Strawberry slices 
  • Apple slices 
  • Peach slices 
  • Flax seeds 
  • Chia seeds

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