sweet potato oatmeal

My dad makes the sweet potatoes every year for Thanksgiving. Or I don’t know, maybe they’re really yams. But we always call them sweet potatoes. Anyway. He has a really simple recipe. He uses the canned potatoes in syrup, I think he drains them, then puts them in a baking dish with margarine, brown sugar, cinnamon, pineapple chunks, mandarin oranges and the juice/syrup from both fruits. Then he bakes it until the syrups, sugar, and margarine make a really thick, heavy, delicious, buttery sauce.

Since I was with my mom’s family for Thanksgiving this year, he saved some of the sweet potatoes for me. I wanted to make a meal of them, so I did this…

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Mashed them a bit and put them in a small saucepan.

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Added 1/2 C oatmeal, ground into flour.

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Stirred the flour in until the mixture was nice and thick,

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add 1 C milk substitute (I used plain unsweetened almond milk).

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Stir it up. Heat until just boiling, let it cook at that temp for a minute or two.Lower the heat. Carefully taste it to see if you need to add more cinnamon or anything, then let it cook another minute or two. If it gets too thick while it’s cooking, you can always add more liquid.

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I garnished mine with some of the extra mandarin oranges and pineapple, and a sprinkling of cinnamon. I just love a good breakfast.

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  1. Pingback: Sweet Potatoes: Nutrition and Recipes | The Art & Science of Gardening

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