Whole30 Sweet Potato Breakfast

This healthy breakfast is packed with superfoods! Blueberries, banana, almond butter, chia seeds and hemp seeds top a delicious creamy roasted swet potato for a wonderful whole30 friendly breakfast!

First of all, Whole30 is an amazing programm that I love to turn back to again and again when I feel like my body needs to detox. But sometimes the dishes – especially breakfast – can get a bit … boring to me. It’s mostly eggs and vegetables which is great but I’m more of a warm oatmeal kind of person. So every now and then I’m craving something that’s warm and creamy and at least a bit sweet.

This sweet potato breakfast is perfect for those days! Sweet potatoes are naturally sweet-ish and paired with some banana and blueberries, you’ve got the perfect mix! How amazing are sweet potatoes anyways?! I only had my first sweet potato (fries to be exact) about 15 years ago and I instantly fell in love with it. And they’re so much better for you than regular potatoes too!

Sweet potatoes are a great source of fiber, vitamins, and minerals. In addition, sweet potatoes — especially the orange and purple varieties — are rich in antioxidants that protect your body from free radicals. Orange-fleshed sweet potatoes are also one of the richest natural sources of beta-carotene, a plant-based compound that is converted to vitamin A in your body. So lots of reasons to add more sweet potatoes to your diet – and why not start with this breakfast?

After roasting the sweet potaotes until they’re soft on the inside, you sprinkle cinnamon on them and mash them with a fork still in the peel. That way you get the creamy mash you want! In addition to the sliced banana and the blueberries, I love topping them with hemp seeds and chia seeds. And almond butter! It provides a nice textural crunch, creaminess and more health benefits of course. You’re basically eating superfoods for breakfast! So what are you waiting for?

Almond butter is AMAZING on anything! I’ve grown to love it more than peanut butter! Which is saying something. But I only like the brown kind not the white kind of almond butter – that one tastes like marzipan to me which I weirdly enough detest. Almond milk, almond yogurt, almond butter, raw almonds are all great – marzipan is gross. Anyone agree?

Will you make this for breakfast soon? Or how about my Tricolor Chia Blender Pudding?

Difficulty: Beginner Prep Time 5 mins Cook Time 1 hr Total Time 1 hr 5 mins
Servings: 2


This healthy breakfast is packed with superfoods! Blueberries, almond butter, chia seeds and hemp seeds top a delicious creamy roasted swet potato for a wonderful whole30 friendly breakfast!



  1. Pre-heat oven to 190°C (374°F). 

    Pierce one big sweet potato or two small sweet potatoes all around with a fork. Roast at 190°C (374°F) for one hour. 

  2. When the sweet potato is soft on the inside, remove from the oven and cut in half lengthwise. Sprinkle 1/8 tsp of ground cinnamon on each side and mash with a fork inside the peel. 

  3. Peel the banana and cut into slices. Add the banana slices on top. Sprinkle 1/2 tsp of chia seeds on each half. Then sprinkle 1/2 tsp of hemp seeds on each half. 

  4. Drizzle almond butter on each half and top with fresh blueberries. Enjoy!

Keywords: whole30, whole30 breakfast, sweet potato, sweet potato breakfast, baked sweet potato, sweet potato breakfast, almond butter, vegan, vegetarian, healthy,

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Andrea Epstein in her kitchen

Andrea Epstein

Hi, I'm Andrea, a full-time food blogger, mother of 1 wonderful son, 2 equally wonderful stepsons and wife to a darling husband. I live in Munich, Germany with my family. I loves traveling, sharing new recipes, and spending time with my family.

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