Sweet Potato Breakfast Casserole
So I made this oatmeal thing with yams in it this morning. Really, what else do you do when you're awake at 4:30am and can't go back to sleep?
I should have chosen a quieter activity.
Older one: "Mom -- what are you making?" Younger one: "bang, bang, bang" {bottle on inside of bedroom door = let me out}
Sorry honey.
I was hurrying -- had to get it in the oven before my departure time of 5:45. So...I probably should have let the sweet potatoes boil a bit longer. I felt like they were a bit too starchy.
Over-all, pretty tasty result. It was confusing though -- my mouth looks at this deliciousness, expecting something like Thanksgiving's melt-in-your-mouth candied yams, and then tastes oatmeal.
hmmmmm *brain sigh*
But we're eating breakfast, right? And with each crunchy pecany bite, I got a little more interested in this "fooled-ya food".
Next time -- more pecans.
The kids both ate it well. Emptied their bowls. Asked for more. So -- that's something!! I think I'll make it again sometime. Just not at 5 o'clock.
Well -- maybe the other 5 o'clock.
Here's my {early} morning thought process:
Sweet Potato Breakfast Casserole
1/2 cup rolled oats
2 cups Vanilla Almond Bliss
1 medium sweet potato, peeled, chopped {should have chopped smaller perhaps}
1 ripe large banana
1 tsp vanilla
1 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
2 tbsp maple syrup {oh ya}
Topping:
1/3 cup chopped pecans {why not a full cup?}
2 tbsp smart balance
2 tbsp flour
1/4 cup brown sugar
Begin by preheating the oven to 350F. Boil several cups of water in a medium pot and add the peeled/chopped sweet potato/yam. Cook over medium heat for 5-10 minutes, until fairly tender. Drain and set aside.
Then rinse out your pot and start the next job -- boiling the oatmeal. Add oats and milk...bring to a boil, then reduce heat and let steam for 5-7 minutes. {Stir if you want glue.} Add the cooked sweet potato and banana and mash into the oatmeal. Leave chunks if you like. Stir in the cinnamon, nutmeg, salt and maple syrup. Cook for another few minutes.
Mix together the pecan topping ingredients with a fork. Pour oatmeal mixture into a casserole dish, spread it out, then sprinkle the pecan topping.
Bake, uncovered, for about 20 minutes. Broil the topping on low for 2 minutes, if you like. Remove and serve. Might serve 3-4 people, depending on appetite.
I should have chosen a quieter activity.
Older one: "Mom -- what are you making?" Younger one: "bang, bang, bang" {bottle on inside of bedroom door = let me out}
Sorry honey.
I was hurrying -- had to get it in the oven before my departure time of 5:45. So...I probably should have let the sweet potatoes boil a bit longer. I felt like they were a bit too starchy.
Over-all, pretty tasty result. It was confusing though -- my mouth looks at this deliciousness, expecting something like Thanksgiving's melt-in-your-mouth candied yams, and then tastes oatmeal.
hmmmmm *brain sigh*
But we're eating breakfast, right? And with each crunchy pecany bite, I got a little more interested in this "fooled-ya food".
Next time -- more pecans.
The kids both ate it well. Emptied their bowls. Asked for more. So -- that's something!! I think I'll make it again sometime. Just not at 5 o'clock.
Well -- maybe the other 5 o'clock.
Here's my {early} morning thought process:
Sweet Potato Breakfast Casserole
1/2 cup rolled oats
2 cups Vanilla Almond Bliss
1 medium sweet potato, peeled, chopped {should have chopped smaller perhaps}
1 ripe large banana
1 tsp vanilla
1 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
2 tbsp maple syrup {oh ya}
Topping:
1/3 cup chopped pecans {why not a full cup?}
2 tbsp smart balance
2 tbsp flour
1/4 cup brown sugar
Begin by preheating the oven to 350F. Boil several cups of water in a medium pot and add the peeled/chopped sweet potato/yam. Cook over medium heat for 5-10 minutes, until fairly tender. Drain and set aside.
Then rinse out your pot and start the next job -- boiling the oatmeal. Add oats and milk...bring to a boil, then reduce heat and let steam for 5-7 minutes. {Stir if you want glue.} Add the cooked sweet potato and banana and mash into the oatmeal. Leave chunks if you like. Stir in the cinnamon, nutmeg, salt and maple syrup. Cook for another few minutes.
Mix together the pecan topping ingredients with a fork. Pour oatmeal mixture into a casserole dish, spread it out, then sprinkle the pecan topping.
Bake, uncovered, for about 20 minutes. Broil the topping on low for 2 minutes, if you like. Remove and serve. Might serve 3-4 people, depending on appetite.