Breakfast is my favorite meal of the day, and slow mornings have become the norm for my family. I especially love it when breakfast compliments the unhurried rhythm of the morning.
This Sweet Potato Breakfast Bowl with Cranberry Orange Compote is one such breakfast.
As the potatoes caramelize in the oven, you’ll smell the sweet, bright scent of zested citrus and you won’t be able to keep yourself from licking the drips of maple syrup or catching the crumbles of coconut butter before they melt into a creamy puddle. Once it’s all assembled, the gem hues of orange topaz sweet potatoes studded with garnet cranberries is a bounty for your eyes to behold (and your spoon to swoop up).
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Mornings when my kids play contentedly while the coffee begins its blessed sputter, drip, drip, I tell Alexa to play my favorite hymns playlist, I set out my Bible and I’m on my way to slow-waking bliss.
Honestly, if you were here, you might not think it was all that blissful. There’s still plenty of noise and interruptions, and a mess or two from the night before, but I’ve learned to roll with it. I’ve learned that it’s our rhythm and it fits our family just right.
A breakfast bowl like this doesn’t appear on my table every morning, let me assure you, but,
When you can, it’s nice to remind yourself what well-nourished feels like in the morning.
It feels a lot like starting the morning with Jesus. It balances everything that felt unbalanced from the day before. It gives me fuel to move through my day with positive energy. The taste I get of a really good thing also gives me a hunger to experience it again the next day, and the next.
Do you know this song? Sometimes it enters my head the moment I sit up in bed.
In the morning when I rise…give me Jesus.
You can have all this world, just give me Jesus.(listen here)
Even better than a warm breakfast is satisfying time in the presence of God. God helps me live with eyes on what matters in eternity, He reminds me that His purposes are wiser and better than any of my plans, and He fills my heart with His tender, steadfast love.
Those are the mornings that breathe life into all this other lovely stuff, like food, slippers, coffee and snuggles.
The best things about the morning point us to the One who made us and loves us, who delights to show us His kindness in creation.
“Do not be deceived, my beloved brothers. Every good gift and every perfect gift is from above, coming down from the Father of lights…”James 1:16-17 ESV
Sweet Potato Breakfast Bowl with Orange Cranberry Compote
A not-too-sweet, hearty breakfast that will warm you through and keep you fueled for hours!
For the sweet potatoes:
- 2 lbs sweet potatoes (about 3 large, or 4 medium)
- 1/2 cup plain, unsweetened almond milk
- 3 Tbsp raw coconut butter*
- tiny pinch of salt
For the orange cranberry compote:
- 2 cups fresh cranberries washed
- 1/3 cup pure maple syrup
- 1/2 navel orange zested and juiced
- 1/8 tsp cinnamon
- 1/16 tsp nutmeg (just fill half of the 1/8 tsp)
- tiny pinch of salt
Bake the Sweet Potatoes:
Sweet potatoes can be made ahead of time. Roast in a 425 degree oven for 1 hour or until soft and easily pierced with a fork. Peel skins off. If making ahead, refrigerate cooked, peeled sweet potatoes overnight and reheat in the morning in the microwave.
Alternatively, you can cook your potatoes in a crockpot overnight on LOW. If you have a timer on your crock pot, then aim for 6 hours. If you do not, then line your crock pot with foil and put them in as late in the evening as possible and take them out as soon as you wake up. Peel skins.
For the Sweet Potato Mash:
Warm the almond milk in the microwave for 30 seconds. Mash warm, peeled sweet potatoes with almond milk, coconut butter and salt until smooth. Top generously with cranberry compote and garnish with an orange slice if you’d like.
For the Orange Cranberry Compote:
Combine cranberries, syrup, orange juice, zest, cinnamon, nutmeg and salt in a small saucepan over medium heat. Once the mixture begins to simmer, reduce the heat to maintain a steady simmer for 15-20 minutes.
As the mixture simmers, use the back of a spoon to pop the cranberries and smash them a bit. This releases their natural pectin and causes the compote to thicken. Once the cranberries have all been smashed and the compote thickens slightly, turn off the heat and allow to cool for 5 minutes so the compote can thicken more.
Spoon on top of the sweet potatoes and garnish with an orange slice! Compote can be served warm, room temperature, or cold.
This is the perfect make ahead breakfast! Simply reheat potatoes the next morning and spoon the cold cranberry compote on top!
*I use Artisana brand coconut butter. It’s very reasonably priced on Amazon.
My lovely friend Angela, at Everyday Welcome, created another hearty breakfast bowl for you with a little more of a savory spin! I know you’ll love her heart for cozy mornings too.