I was looking at the huge bag of sweet potatoes in my pantry the other day and it occurred to me that I should know how to make some kind of yummy mashed up sweet potato dish. This breakfast casserole is adapted from this recipe at Oh She Glows. The apples give this plenty of sweetness, and the nuts and spices give it festive flavors and delicious crunch. The yogurt brings it all together. Enjoy!
- 1/2 cup dry rolled oats 2 oz
- 8 oz cooked sweet potato about 2 small potatoes or 1 large potato
- 2 cups plant-based milk of choice 16 oz
- 1 Tbsp chia or flax seeds I use a mix of both
- 1 apple, diced
- 1/2 tsp vanilla extract
- 1 tsp pumpkin or apple pie spice or make your own, see notes
- 2 apples, diced my favorite are honeycrisps!
- 1/2 lemon, squeezed to prevent apples from browning
- dash pumpkin or apple pie spice or make your own, see notes
Oat Pecan Topping
- 1/2 cup dry rolled oats 2 oz
- 1/2 cup chopped pecans walnuts, or hazelnuts 4 oz
- 1/2 tsp pumpkin or apple pie spice see notes
- 1/4 tsp sea salt
- 2 tsp coconut oil optional, omit for BLE
- 1/4 cup yogurt, to serve 2 oz
- Cook your sweet potatoes ahead of time using your favorite method (baking, pressure cooking, microwaving, boiling) until very soft and fork tender.
- In a small pot, add 1/2 cup (2 oz) of the oats, 2 cups of milk, 1 diced apple, the chia or flax seeds, and seasonings. Whisk well so that the seeds don’t form clumps, and bring to a boil. Reduce heat to low-medium and cook for about 5 minutes, stirring frequently.
- Remove the skins off the cooked sweet potato. With a potato masher or large spoon, mash in the cooked sweet potato into the oat mixture. Leave some chunks for texture. Set aside.
- Finely dice the apples and toss with lemon juice and another dash of cinnamon.
- Toss the oat pecan topping ingredients together in a separate bowl.
- Transfer the sweet potato mixture to a casserole dish, spread evenly.
- On top of the sweet potato, spread out the apples in an even layer.
- On top of the apples, sprinkle the pecan topping.
- Bake, uncovered, for 30 minutes, at 350 degrees.
- Add a dollop of yogurt to serve. (My favorite is unsweetened coyo vegan yogurt)
- You can reheat this by mixing in a bit of milk (or water) and heating in the microwave. It is also very good cold, straight from the fridge with a splash of milk!
- You can easily make this dish ahead in one of two ways:
- Bake the dish completely, let cool and store, loosely covered in plastic wrap, in the fridge. Then reheat at 300 degrees until warmed through.
- Make the sweet potato mixture and do not add toppings. Place it in your baking dish tightly covered in the refrigerator until you are ready to serve. Then add topping and bake according to the instructions.
- For a weight loss breakfast, divide this casserole into 6 portions. Each portion will contain 1 grain serving, 1 protein serving, and 1/2 of a fruit serving. You will need to supplement your breakfast with an additional 3 oz of fruit.
- For a heartier breakfast, divide this casserole into 4 portions. Each portion will contain 1.5 grain servings. Increase the total nuts in the casserole to 8 oz. That bumps the protein up to 1.5 protein servings in 1/4 of the casserole, and then you can add half of a protein serving (4 oz) of yogurt or milk to garnish each portion.