Growing up, I used to hate Thanksgiving foods. I really disliked the taste of turkey (probably a predictor to my vegetarian future), and didn’t care for stuffing and all that jazz. I would basically eat a plate full of mashed potatoes and bread. A few years ago, I was asked to make a dish for my boyfriend’s Thanksgiving celebration. My now husband’s aunt, known as Auntie, requested Sweet Potato Casserole. I have to admit, I wasn’t that excited, because all I could recall about sweet potatoes was a sugary marshmallow mush. I happened upon an AMAZING recipe for Sweet Potato Casserole from Oh She Glows, and it became my FAVORITE Thanksgiving food and I’ve made it every Thanksgiving since! As I was brainstorming creative breakfast make ahead recipes I thought, why not try to recreate that dish for breakfast? I combined creamy and perfectly spiced mashed sweet potatoes with steel cut oatmeal and topped it all with roasted pecans! It was a true recipe WIN! If you like the flavors of Sweet Potato Casserole, you’ll be sure to love this recipe!!
Ingredients (makes 4-5 servings)
1 large or 2 small sweet potatoes diced in 1 inch cubes
1 cup of steel cut oats
4 cups of almond or oat milk
1 cup of chopped pecans
2 T butter
½ tsp vanilla
1 -2 T maple syrup (I used 2)
½ tsp cinnamon
Dash of nutmeg
I am a music teacher, professional musician and a vegetarian. I created this site with the mission to share recipes that make life a little more organized, and enjoyable!