Let’s Talk About This Cozy Bowl
This Sweet Potato Yogurt Bowl is pure comfort. It’s creamy, cozy, just sweet enough, and feels like fall in a bowl—without the fuss.
You roast the sweet potato until it’s golden and soft, then pile it on cool, creamy yogurt, drizzle with maple syrup, and top with crunchy pecans.
That’s it. Simple ingredients, big flavor.
This is my go-to when I want something wholesome that still tastes like dessert. I make it all the time after dinner or even for breakfast.
You’ll love it because it’s filling, full of texture, and naturally sweetened.
What You’ll Need
- 1 medium sweet potato, peeled and cut into cubes
- 1 tbsp olive oil
- Pinch of cinnamon (optional)
- 1 cup plain Greek yogurt
- 1 tbsp pure maple syrup (plus more to taste)
- 2 tbsp chopped pecans (toasted if you like)
- Pinch of flaky salt (optional)
Why I Love This Recipe
I made this one night when I had leftover roasted sweet potato and no clue what to do with it. I just layered it over some Greek yogurt, added maple syrup, and sprinkled on some pecans—and wow. Since then, it’s become a comfort dish I keep coming back to.
- Perfect mix of warm and cool
- Sweet without added sugar bombs
- So easy but feels fancy
- Great way to use up leftover roasted sweet potatoes
- Packs fiber, protein, and healthy fats in one little bowl
Makes: 2 bowls
Cook Time: 30 minutes
Why This Recipe Works (Quick Science)
- Roasting sweet potatoes caramelizes their natural sugars, bringing out their flavor and making them extra creamy inside.
- Greek yogurt gives you protein and a tangy balance to the sweet potato and syrup.
- Maple syrup adds sweetness with depth because it’s not just sugar—it has minerals and flavor.
- Pecans bring crunch and healthy fats, so you’re not just eating soft-on-soft.
Common Mistakes
- Undercooking the sweet potatoes – They should be soft and browned, not just steamed.
- Skipping the salt – A little pinch of flaky salt makes the sweet pop even more.
- Using flavored yogurt – Stick to plain so the maple and sweet potato shine.
- Not toasting the pecans – This adds so much more flavor. Don’t skip it!
What to Serve It With
- A hot cup of chai or coffee
- Toast with almond butter
- A smoothie on the side
- Fresh fruit like berries or apple slices
Tools You’ll Need
- Baking sheet
- Parchment paper
- Knife and cutting board
- Mixing spoon
- Serving bowl
- Spoon or spatula
Substitutions and Variations
- Use coconut yogurt to make it dairy-free
- Swap pecans for walnuts or almonds
- Add granola for extra crunch
- Try honey instead of maple syrup
- Sprinkle with chia or hemp seeds for a boost
Make-Ahead Tips
- Roast the sweet potatoes in advance and keep them in the fridge for up to 4 days. Just reheat or serve cold!
- Toast the pecans ahead of time and store in an airtight jar.
Step-by-Step Instructions
Step 1: Roast the Sweet Potato
Preheat oven to 400°F. Toss the sweet potato cubes with olive oil and a pinch of cinnamon, if using. Spread them out on a baking sheet lined with parchment paper. Roast for 25–30 minutes until golden and tender.
Step 2: Toast the Pecans (optional but tasty!)
In a dry pan over medium heat, toast the chopped pecans for 2–3 minutes, stirring often, until they smell nutty and start to brown slightly.
Step 3: Assemble the Bowl
Spoon the Greek yogurt into a serving bowl. Top with warm or room-temp roasted sweet potato chunks. Drizzle with maple syrup. Sprinkle on pecans and a tiny pinch of flaky salt if using.
Step 4: Serve and Enjoy
That’s it! Grab a spoon and dive in while the sweet potato is still warm. You can eat it warm or cold—both ways are delicious.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 2 days.
- If prepping ahead, keep sweet potatoes, yogurt, and toppings separate and assemble just before serving.
- Not freezer-friendly.
FAQ
Can I use canned sweet potato?
Yes! Just make sure it’s not sweetened. You won’t get the same caramelized flavor, but it still works.
Is this good for breakfast or dessert?
Both! It’s balanced enough for breakfast and sweet enough to feel like a treat.
Can I make it vegan?
Totally—just use a dairy-free yogurt and make sure your maple syrup is vegan.
Try It and Tell Me!
This Sweet Potato Yogurt Bowl is one of those recipes that surprises people—so simple, but totally satisfying. Give it a try, then come back and leave a comment to tell me what you thought or if you added your own twist. I’d love to hear how you make it yours!
