These chipotle-maple sweet potato breakfast bowls are perfect for a brunch party. Each bowl is topped with soft-boiled eggs and a drizzle of spicy crema. This makes for a sweet, spicy, decadent, and all-around delicious breakfast. You’ll love this sweet potato breakfast recipe! We enjoyed this vegetarian breakfast with a platter of fresh fruit to help take the edge off the richness of the bowl!
How to make this sweet potato breakfast bowl recipe:
Want to host a brunch party but don’t know where to start? These sweet potato breakfast bowls are perfect for a crowd! It’s easy to serve this as a vegetarian breakfast or serve it with bacon or sausage links on the side.
The main components of this vegetarian breakfast bowl are:
- Sweet, spicy sweet potatoes
- Fresh avocados
- Jammy soft-boiled eggs
- Rich, homemade crema
First, I prep the avocadoes. Simply peel, remove the seed, and drizzle with lime juice to keep it from browning. I do this first, so I’m not frantically peeling avocadoes right before breakfast. I just pop them in the fridge while I make everything else.
The sweet and spicy sweet potatoes are made with a simple but amazing chipotle-maple sauce. I buy a can of chipotles in adobo sauce and whisk the sauce with maple syrup, lime juice, and cilantro. Use as much or as little of the adobo sauce as you like; it’s definitely spicy!
Next, I make a quick crema. It’s easy! Just combine sour cream, heavy cream, and salt. I add a bit of the sauce from the can of chipotles in adobo for a little kick.
Then, I make quick jammy eggs by boiling them for about 7 minutes. Throw them in an ice bath, peel, halve, and drizzle with salt and pepper.
From there, just serve! I let folks make their own bowls and serve all the accompaniments at the table so people can add whatever they like to their bowls. It’s so delicious, and everyone loved them!
Sweet Potato Breakfast Bowls
- Large skillet
- Small pot
- 2 avocados
- 1 lime quartered
- 1 7- ounce can chipotles in adobo sauce divided
- 2 tablespoons maple syrup more or less to taste
- ¼ cup fresh cilantro leaves rinsed and roughly chopped
- 1 tablespoon olive oil
- 3 large sweet potatoes peeled and diced
- 4 tablespoons heavy cream
- 3 tablespoons sour cream
- Salt and pepper to taste
- 4 eggs
- Hot sauce optional, for serving
- Peel the avocados and slice them lengthwise. Squeeze 1 lime wedge over the avocados and sprinkle with salt. Refrigerate until ready to serve.
Prepare the chipotle-maple sauce:
- In a bowl, combine 2 tablespoons of the adobo sauce from the can of chipotle peppers and the maple syrup. Whisk until smooth and taste and season to your taste. Add more adobo sauce if you like it a bit spicier or more maple syrup if you’d like a sweeter flavor. Add juice from 1 lime wedge along with the minced cilantro. Set aside.
Cook the sweet potatoes:
- Heat 1 tablespoon olive oil in a large skillet over medium heat until very hot. Add the sweet potatoes and season with salt and pepper. Cook, stirring regularly until browned and fork-tender, about 20-25 minutes. Add the sweet potatoes to the chipotle-maple sauce and toss to combine. Keep warm.
Prepare the crema:
- In a bowl, combine the sour cream, heavy cream, and a sprinkle of salt and stir until smooth and creamy. If desired, add a tablespoon of the adobo sauce from the can of chipotles. Reserve the chipotles for another recipe. Set aside.
Prepare the soft-boiled eggs:
- Heat a small pot of water over high until boiling. Reduce to medium heat (low boil) and carefully add the eggs to the pot. Cook for 7 minutes. Remove the eggs, transfer them to a bowl of ice water, and run cold water over them to stop cooking. Crack the shells all over with the edge of a spoon and peel the eggs. Cut each egg in half and season with a sprinkle of salt and pepper.
- Divide the sweet potatoes between bowls and arrange the sliced avocado on top. Serve each bowl with two egg halves and drizzle the crema on top. Serve with lime wedges and hot sauce, if desired.