SWEET POTATO BREAKFAST CASSEROLE

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

SWEET POTATO BREAKFAST CASSEROLE

SWEET POTATO BREAKFAST CASSEROLE

John Cawrse

Servings

4-6

Ingredients

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    • 2 sweet potatoes, peeled and cubed
    • 2 bananas
    • 3/4 cup rolled oats
    • 2 cups coconut or almond milk (I use coconut from a carton)
    • 1/4 cup coconut flakes
    • 2 tablespoons pure maple syrup
    • 1 tablespoon vanilla extract
    • 1 teaspoon cinnamon

    • 1/4 teaspoon Aztec Sea Salt

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    • 1/2 cup chopped pecans

    • 3 tablespoons Ava Jane’s Extra Virgin Avocado Oil

    • 2 tablespoons brown sugar
    • 2 tablespoons flour
    • Pinch sea salt

    Directions

    1. Preheat oven to 375 degrees F.
    2. Bring a pot of water to a boil and add the sweet potatoes. Simmer for 5-6 minutes, until tender.
    3. Drain the sweet potatoes and set aside.  Return the pot to the stove and add the milk and oats.
    4. Bring to a boil, turn the heat down to low and simmer for 5 minutes. Turn off heat, and add the sweet potatoes and bananas to the pot. Mash lightly, and stir in the coconut, maple syrup, vanilla, cinnamon, and salt.
    5. Transfer mixture to a square baking pan or casserole dish.
    6. To make the topping, mix the ingredients in a bowl until well combined. Sprinkle over the top of the casserole.
    7. Bake for 25-30 minutes, until top is browned. Allow to cool slightly and serve warm.
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