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Summer Sweet Potato Bowl with Iced Coffee

A warm-meets-cool bowl of roasted sweet potatoes, creamy yogurt, and crunchy toppings, paired with a smooth iced coffee for the perfect summer balance.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2
Course: Breakfast / Brunch
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes about 500g total
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon smoked paprika
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon honey
  • 1/2 cup fresh blueberries
  • 1/4 cup chopped pecans
  • 2 tablespoons unsweetened coconut flakes
  • For the iced coffee:
  • 1 cup strong brewed coffee cooled to room temperature
  • 1/2 cup milk of choice
  • 2 teaspoons maple syrup optional
  • 1 cup ice cubes

Equipment

  • baking sheet
  • medium bowl
  • whisk
  • glass for iced coffee
  • fork
  • knife

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Wash sweet potatoes, cut into 1-inch cubes (leave skin on for texture and nutrients).
  3. In a bowl, toss cubes with olive oil, salt, cinnamon, and smoked paprika until evenly coated.
  4. Spread cubes in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until edges are caramelized and a fork pierces easily.
  5. While potatoes roast, mix yogurt and honey in a small bowl. Set aside.
  6. For the iced coffee: fill a glass with ice. Pour in cooled coffee, milk, and maple syrup. Stir gently.
  7. Assemble bowls: divide roasted sweet potatoes between two bowls. Top with yogurt mixture, blueberries, pecans, and coconut flakes.
  8. Serve immediately with the iced coffee on the side.

Notes

Store leftover roasted sweet potatoes in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 5 minutes to restore crispness. The iced coffee is best made fresh. Caffeine content varies; adjust coffee strength to your preference. Consult a healthcare professional if you have dietary concerns.