Photo Credit: Clare Winfield

Eggs, avocado toast, oatmeal, smoothie bowls — as much as we love all of these breakfast options, we sometimes wonder: What else is there? If you’re looking to shake up your morning routine, look no further than the breakfast sweet potato.

This idea comes to us courtesy of Leah Vanderveldt, cookbook author, tarot reader, and lover of sweet potatoes. And this recipe comes to us from the fabulous plant-based comfort-food cookbook The New Nourishing.

Why Sweet Potatoes Are the Perfect Breakfast Food

Sweet potatoes are unique in that they satisfy your craving for something sweet, but they’re also savory. They’re also loaded with fiber and nutrients (hello, vitamins A and C and potassium). You can also do most of the prep work ahead of time, so why not pre-roast a few sweet potatoes?

Maybe most importantly, sweet potatoes are super versatile. This recipe calls for mashed avocado, black beans, fresh cilantro, and an optional fried egg on top. (For the record, we always say yes to putting an egg on it.) But you could just as easily top it with bacon, egg, and cheese or cheese and broccoli. Cottage cheese and hot sauce? Yep. Ricotta and honey? That too.

Whether you prefer a savory breakfast or a sweet one, or like to mix it up, the breakfast sweet potato is there for you. Get ready to look forward to getting out of bed in the morning.

Reprinted with permission from The New Nourishing by Leah Vanderveldt, published by Ryland Peters & Small. All images were taken by Clare Winfield and are the copyright of Ryland Peters & Small.

Savory Breakfast Sweet Potato




10 min


1h 00 min


1 small sweet potato, scrubbed clean and poked with a fork a couple of times

1/2 avocado, peeled and pitted

1 tablespoon freshly chopped cilantro

Salt, to taste

Pinch of crushed red pepper flakes or dash of hot sauce, plus extra to serve

Olive oil

1/4 cup canned black beans, drained and rinsed

Fried or poached egg, to serve (optional)


  1. Preheat the oven to 400°F.

  2. Put the sweet potato on the oven rack and bake for about 45 to 60 minutes, until soft to the touch. Allow to cool a little.

  3. In a bowl, roughly mash the avocado flesh with the cilantro, a little salt and red pepper flakes or hot sauce.

  4. Slice the warm potato open lengthwise and lightly mash flesh with a fork.

  5. Top with a drizzle of olive oil, the mashed avocado and black beans. Serve with extra hot sauce and/or a fried or poached egg, if desired.

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