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Sweet Potato Bowls

Sweet Potato Bowls

Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 4


  • 4 medium sweet potatoes (1 potato per bowl)

Topping combinations

  • nut butter, dried cranberries, cinnamon
  • salsa and a fried egg
  • steamed broccoli and cauliflower
  • shredded rotisserie chicken or grilled chicken strips
  • black beans, pinto beans or chickpeas
  • granola, sliced banana or blueberries, and maple almond butter


  • Preheat oven to 375°F.
  • Scrub sweet potatoes well and pat dry. Prick each sweet potato several times with a fork and wrap loosely in foil, sealing the ends securely.
  • Place on a baking sheet and bake for 45 minutes. Check for doneness by squeezing gently with your hand in an oven mitt. Potato should feel very soft.
  • Slice open and scoop out each sweet potato into bowls, discarding the skin. The skin should easily separate from the flesh when cooked. Mash sweet potato with a fork until desired consistency.
  • Add ingredients from topping combination list to suit your desired flavor profile.


Tip from the Kitchen
You can bake sweet potatoes in the microwave. Use a fork to poke holes in the raw potato, place on a dish, and microwave for 5 minutes. If not yet soft, cook in additional 30-second increments until done.
PhytoRx Focus
In addition to satisfying a savory profile, beans are an excellent source of vegetarian protein. Rinse and drain canned beans to reduce excess sodium.