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Breakfast recipe · from the recipe book

Air-Fryer Sweet Potato Apple Breakfast Bowls

Crisp-edged cinnamon sweet potato and tender apple bites drizzled with warm maple almond butter and finished with crunchy pecans and pepitas.

Air-Fryer Sweet Potato Apple Breakfast Bowls

Ingredients

  • 2½ medium300 gSweet potatoescut into 3/4-inch cubes
  • 1 medium200 gApplecored and cut into 1-inch chunks
  • 1¾ tsp8 gCanola oil
  • ¾ tsp2 gGround cinnamon
  • ¼ tsp0.5 gGround nutmeg
  • ⅛ tsp1 gSalt
  • 2½ tbsp40 gAlmond butter, no salt added
  • 2¼ tsp15 gMaple syrup
  • 1 tbsp15 gWaterwarm
  • 3 tbsp chopped20 gPecanschopped
  • 2½ tbsp20 gPumpkin seeds (pepitas)
  • ½ cup (120 ml)120 gSoy milk, original

Steps

  1. Preheat the air fryer to 400°F (200°C).
  2. Toss the sweet potato with most of the canola oil, half the cinnamon, the nutmeg and the salt.
  3. Air-fry the sweet potato for 8 minutes, shaking the basket once.
  4. Toss the apple with the remaining oil and cinnamon, add it to the basket and air-fry 8 to 10 minutes more, shaking halfway, until the sweet potato is tender and browned and the apple is soft.
  5. While it cooks, whisk the almond butter, maple syrup and warm water into a smooth drizzle.
  6. For the last 2 minutes, scatter the pecans and pumpkin seeds over the basket to toast lightly.
  7. Divide everything between two bowls, pour a splash of soy milk around each, and spoon the almond butter drizzle over the top.

Contains: Tree nuts, Soy.

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Saved in the Every Helping recipe book on October 19, 2026.

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