Sweet potatoes are a favorite vegetable of mine, and I like them any way I can eat them. Not only are they really nutritious, but you can make them sweet or savory. A lot of people only eat them at Thanksgiving in a casserole, and this recipe is kind of similar to that, but I make it and eat it for breakfast, and it’s especially good in the fall when chilly mornings are the norm.

It’s a delicious combination of sweet potatoes, oats, bananas, and coconut milk, and has a crumbly topping made of nuts. I’ve always made it with butter, but this time I tried it with avocado oil, and let me tell you, it was a hit. Don’t forget to add a pinch of salt to the topping — it helps contrast the sweetness nicely. Make this for a brunch, lazy weekend breakfast, or even as a side to your holiday meal

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