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Mashed Sweet Potato Breakfast Bowl diabetes friendly recipe

Mashed Sweet Potato Breakfast Bowl

Meets nutrition guidance set by the American Diabetes Association®

You’ve likely had mashed sweet potatoes, but have you ever thought about having them for breakfast? This uniquely delicious mashed sweet potato breakfast bowl is how you do that! Sweet potatoes are packed with nutrients like vitamin A, vitamin C, B vitamins, and fiber. The toppings include blueberries, yogurt, and flaxseeds, which boost the nutrition even more! And to top it all off, this breakfast bowl is sweetened with zero calorie Splenda® Original Sweetener Packets.

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Makes 4 servings Calories 170 Prep Time 15 minutes Total Time 1 hour, 15 minutes Made with Splenda® Original Sweetener


  1. Preheat the oven to 400°F and line a rimmed baking sheet with aluminum foil. Prick sweet potatoes with fork and place on prepared baking sheet. Bake until potatoes are fork-tender, about 35-45 minutes. Set aside to cool for 10 minutes.
  2. Reduce oven temperature to 375°F and line a rimmed baking sheet with parchment paper. In a medium bowl, mix oats, 2 packets of Splenda Sweetener, oil, and cinnamon together until combined. Spread in an even layer onto a prepared baking sheet. Bake until lightly toasted, about 10-15 minutes. Set aside and let cool completely.
  3. Remove skin from cooled potatoes and transfer to a medium bowl. Mash potatoes, 3 packets of Splenda Sweetener, almond butter, and vanilla together until smooth.
  4. Spoon potato mixture into bowls and top with oat mixture, blueberries, yogurt, coconut, flaxseeds, and the remaining packet of Splenda Sweetener. Serve and enjoy.

Nutrition Info Per Serving

Serving Size: 1 cup

Calories 170
Total Fat 5g
Saturated Fat 1.5g
Cholesterol 5mg
Sodium 40mg
Total Carbs 23g
Dietary Fiber 4g
Sugars 9g
Added Sugars 1g
Protein 9g