Sweet Potato Yogurt Bowl
Yogurt bowls are essential during the summer… and so I thought... how could I make this light and fresh dish ideal for a cozy, snoozy time during the winter?
Enter: the perfect, slow-roasted sweet potato. She’s creamy, she’s fibrous, she’s the PERFECT pair for yogurt.
This recipe is wonderful for mornings with 9 am meetings, snow days, or the 11 am snooze that begs the question-is this now brunch? P.S. The answer is yes, yes it's perfect for a quick, solo brunch moment.
Now scrub your sweet potato of choice, get some fruit, and enjoy!
Sweet Potato Yogurt Bowl
Yield: 1 serving (depending on how many sweet potatoes are roasted)
Time: 5 minutes (+ 1 1/2 hour roast time for the potatoes)
INGREDIENTS
1 large sweet potato (I prefer Murasaki, but regular works as well)
spices (such as cinnamon, cardamom, nutmeg, five-spice, a dash of salt always)
maple syrup, for sweetness
yogurt of choice, for assembly
nut butter of choice, for assembly
fruit of choice, for assembly
Favorite Topping Combo’s include:
Banana, Peanut Butter, Cinnamon, Maple Syrup, Flaky Salt
Pear, Cardamom, Cinnamon, Tahini, Maple Syrup, Flaky Salt
Mixed Berries, Banana, Chocolate Yogurt, Maple Syrup, Flaky Salt
Oranges, Pomegranate Seeds, Cinnamon, Peanut Butter, Flaky Salt
DIRECTIONS
Roast your sweet potato(es) in a preheated 300 degree Fahrenheit oven for 1-2 hours. I like to roast 4-5 potatoes on the weekend to have throughout the week. I also prefer Murasaki potatoes as they’re creamier, less stringy, and have a nutty flavor profile that’s perfect for this bowl.
To Assemble:
In a bowl, mash together the potato with spices of choice (I always use cinnamon and/or five-spice/cardamom, a pinch of salt, and a splash of maple syrup.
Add your favorite yogurt of choice. I prefer to use a thicker yogurt like Greek yogurt, but any will work.
Top with your desired toppings. The ones used for this post were orange slices, pomegranate seeds, cinnamon, peanut butter, maple syrup, and flaky salt.
Dive in!