High-protein sweet potato cinnamon bowl with pecans

High-protein sweet potato cinnamon bowl: a creamy recipe with sweet potato, coconut milk, collagen peptides, Ceylon cinnamon and pecans – warm, mild and satisfying.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 40 min
• Total time: 45 min
• Calories: 340 kcal per serving
• Protein: 22 g
• Fat: 9 g
• Carbs: 42 g

Ingredients

• 1 tbsp chopped pecans (optional)
• 1 medium sweet potato
• 100 ml unsweetened coconut milk
• 2 tbsp hydrolysed beef collagen peptide powder (unflavoured)
• 1 tsp virgin coconut oil
• 1 pinch of Ceylon cinnamon
• 1 pinch of raw sea salt

Method

You’ll need: saucepan · blender · chopping board · knife · mixing bowl · sieve

1. Wash the sweet potato thoroughly, peel it and cut it into large chunks. Roughly chop the pecans if you're using them.
2. Cook the sweet potato in a pan with a little water until it's soft enough to mash easily. Then drain briefly.
3. Put the warm sweet potato in a blender with the coconut milk, collagen peptides, coconut oil, Ceylon cinnamon and sea salt. Blend until the bowl is creamy and smooth.
4. If it's too thick, add a little warm water or extra coconut milk. If it's too runny, let it thicken briefly in the pan over a gentle heat.
5. Taste the bowl and round it off with a little more cinnamon or a small pinch of salt if needed.
6. Spoon into a bowl and serve with chopped pecans if you like. Best enjoyed warm.

Good to know

When you want something sweet, warm and easy, this bowl is just right. It's creamy, mild and feels like real comfort food. Especially good on cool days or as a slow breakfast.

Swaps

Pecans → walnuts (more omega-3 fatty acids); coconut milk → unsweetened almond milk plus 1 tsp almond butter (thinner, with vitamin E); collagen peptides → skyr as a topping (more protein, but no collagen peptides); coconut oil → ghee (buttery flavour, heat-stable)

Allergens

Contains tree nuts if you add the pecans, and coconut can matter for some people. Generally mild for children, but only give nuts in an age-appropriate form; in pregnancy, pasteurised, hygienically processed ingredients make sense.

Frequently asked questions

What's in sweet potatoes, nutritionally?

Sweet potatoes mainly provide beta-carotene, plus fibre and potassium. The content of plant compounds can vary slightly depending on the variety.

What's special about collagen peptides?

Collagen peptides consist mainly of the amino acids glycine, proline and hydroxyproline. They're tasteless and usually dissolve well in warm and cold dishes.

Can coconut milk feel too rich?

That's individual. Many people are fine with small amounts, but if your digestion is sensitive, the fat content of some coconut products can feel rich.

Why Ceylon cinnamon instead of cassia cinnamon?

Ceylon cinnamon usually contains less coumarin than cassia cinnamon. If cinnamon is often on the menu, that's a sensible difference.

What do pecans bring to this bowl?

Pecans mainly provide unsaturated fats and some vitamin E and manganese. They also make the bowl a little nuttier and add a fine crunch.

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