White Sweet Potato Breakfast Bowls with Bacon and Cranberries

This post contains affiliate links. If you use them to purchase, your cost remains the same but I receive a small commission to help with blog expenses.

It’s really never a bad time for sweet potatoes, and it’s never a bad time for breakfast. These sweet potato “breakfast bowls” would actually be a delicious lunch or dinner, the individual parts would make up a wonderful full meal (just make the quantities bigger!), and what’s great is that you can make all these ingredients in advance (yay, meal prep!), for a fast breakfast that’s so filling it’ll hold you over and keep you moving. With compliant ingredients (watch what’s in your bacon!), it’s also a Whole 30 breakfast recipe you can enjoy over and over again.

I love savory breakfasts, and the cranberries in this add just the tiniest hint of sweet-and-sour. One tip I love sharing is that when I make a meal, I always try to pull out one or two servings, before the meal hits the table, depending on who’s joining, and store them for a take along lunch or a breakfast in the next day or so.

We use glass storage dishes like these so they stack easily in the fridge & can be safely reheated in the microwave, and they last very well. If I know I’ve made enough and reserve “leftovers” in advance, they don’t get snagged!

Print

White Sweet Potato Breakfast Bowls with Cranberries, Bacon and Kale

These breakfast bowls made with roasted white sweet potatoes are perfect for Whole 30 and make great lunch or dinner options as well!

Servings: 4

Author: Angela Sackett | Everyday Welcome

Ingredients

• 6 slices bacon cooked and crumbled
• 2 Japanese white sweet potatoes*
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 cup frozen cranberries
• 1 tablespoon honey
• 1 tablespoon butter
• 1 cup fresh or frozen spinach or kale
• 1 tablespoon olive oil
• Salt and pepper to taste

Optional:

• ¼ cup maple syrup
• ½ teaspoon pink peppercorns

*These can be difficult to find; they have a red skin and a milder flavor. If you cannot find them, substitute regular sweet potatoes!

Directions

1. Preheat oven to 400 degrees.
2. Line a rimmed baking sheet with foil or parchment.
3. Peel and cube sweet potatoes, toss with olive oil and spices, and add to prepared baking sheet.
4. Roast at 400 degrees for 30 minutes, tossing gently after 20 minutes and testing for doneness.
5. Meanwhile, add cranberries with honey to a small skillet over medium-high heat.
6. Saute just until cranberries soften (about five minutes).
7. Remove cranberries to a serving dish and add kale to pan with olive oil.
8. Saute kale with salt and pepper and oil until softened and bright green and remove to serving dish.

Optional:

1. Warm maple syrup with peppercorns in the same pan for 3-5 minutes and remove peppercorns (omit for Whole 30).

To enjoy: layer potatoes, then spinach or kale, bacon, and cranberries into individual bowls and if desired, top with maple syrup.

1. Serves 4.

Recipe Notes

*Make this even easier for a morning meal! All individual ingredients can be made up to 3 days in advance; simply warm and assemble your bowl in the morning.

So – my friend Stephanie is one of my favorite inspirations not just for being creative in the kitchen; she’s also intentional about encouraging others in their strengths. She’s been an incredible gift to me as we share in each others’ lives long-distance. She even shared a little of her amazingness in a Facebook live a while back when she gave us tips on how to encourage young moms.

Then recently she made a twist on a sweet potato bowl I’d made.

We have so much fun swapping recipes, we decided it would be fun to take similar ingredients and each put our own spin on them to share with you! (She dared me to try a peppercorn maple syrup for this one and I didn’t make it happen… so it’s gotta appear in a future remake!) Having said all that, we’re both sharing a similar breakfast bowls recipe with you today, and I think you’ve just gained two new “keepers” for your recipe box.

I LOVE breakfast!

Want some more breakfast recipes?

• Here’s an amazing keto breakfast smoothie (also a great afternoon pick-me-up). Got time for a little more?
• These Paleo Huevos Rancheros are delicious and they’re perfect for a weekend brunch or breakfast-for-supper! Looking for another breakfast bowl idea? I’m working on one made with similar ingredients, but a creamy puree with a more broken-down jam-like cranberry compote, and totally different in flavor!
• Want to see Stephanie’s take on a sweet potato breakfast bowl recipe? Head over to Read Cook Devour and grab it!
• Danielle Walker’s Nut-Free Chocolate Zucchini Muffins look amazing! I have her Against All Grain cookbook and it’s a favorite. Eat What You Love is in my Amazon cart now!

You can also find some awesome ideas on encouraging young moms in this post Stephanie wrote for us!

What’s your favorite breakfast?! Who’s a friend who could use a new recipe? Share this one with her, or pin it for later!

Inspiring (breakfast-y) welcome,

Angela