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Try This Thursday {Sweet Potato Breakfast Casserole} and more!


Try This Thursday {Sweet Potato Breakfast Casserole} and more!

Thursday, not quite Friday, but better than Tuesday or Wednesday. Too bad yesterday felt like it should have been Thursday. I hate when week’s feel like that! It always seems to happen when you have something exciting to look forward to over the weekend. Oh well, can’t complain too much can we? This is just God’s gift of another day and I’ll take it!

Even though last night was not Thursday night like I would have hoped, it still turned out to be pretty great. There wasn’t anything particularly thrilling about it {except I did get to see my friend Leah who lives in Lafayette!!!}, but it just felt good. Leah came over just as I was getting home and we walked up for CVS & Whole Foods with the hubs to pick up my meds and some dinner! Something about walking, talking and being active is so much better than just sitting on the couch. Call me crazy, but I love it. Sitting still isn’t exactly a star quality of mine. We had dinner once we got back and I’m pretty sure that Whole Foods has the BEST salad bar ever. I can’t think of one that even begins to compare quite honestly. Unfortunately, Leah had to get on the road to head home shortly after dinner, but it was still so nice to see her for that short time.

Then, I wanted to cook. That was that. I wanted to make something. I had seen a recipe for a Sweet Potato breakfast casserole and I just happen to have the ingredients. It turned out amazing so I figured that I had to share it with y’all!

Sweet Potato Breakfast Casserole
adapted from Oh She Glows
Makes 4 servings – about 300 calories per serving with topping

For the Oatmeal

  • 1 medium sweet potato, peeled and cubed
  • 1/2 cup of oats
  • 2 cups Almond milk {or milk of choice}
  • 1 tbsp Flax seeds {chia seeds work too}
  • 1 ripe Banana
  • 1 tsp Vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp Salt
  • 1/4 tsp All spice
  • 2 tbsp Sugar free Maple syrup {you can use regular or pure as well}

For the Topping

  • 1/3 cup chopped Pecans
  • 2 tbsp Smart Balance buttery spread
  • 2 tbsp Brown sugar
  • 2 tbsp Oat flour {any flour can be used, oat flour make it Gluten free!}

  1. Preheat oven to 350 degrees. Bring water to boil in a medium pot. Add in your diced sweet potato and allow to cook for about 5 minutes at medium heat. Test your potato prior to removing from heat. Your fork should easily pierce the potato. Drain pot and set aside potatoes.
  2. Add oats, milk and chia seeds to pot. Bring mixture to a boil. Reduce to medium heat and allow to cook for an additional 6-7 minutes. Be sure to stir frequently, mixture will stick!
  3. Reduce to low heat and add potato chunks and banana. Using a potato masher {or a fork if you don’t have one}, mash potatoes and banana into mixture. 
  4. Stir in vanilla, cinnamon, all spice and maple syrup. Make sure all ingredients are mixed well. Continue cooking on low heat for an additional 2 minutes.
  5. In a small bowl, mix together the pecans, butter, brown sugar and flour using a fork. Work a mixture until ingredients are combined and become crumbly.
  6. Remove oatmeal mixture from heat and pour into a baking dish. I used a 9×9 casserole dish. Sprinkle topping as evenly as possible. Bake in oven for 20 minutes uncovered.
  7. Once time goes off, turn oven to low broil for 2-3 minutes. This will make the topping more crisp, but watch carefully and be sure not to burn!
  8. Remove from oven, let cool and enjoy! It also tastes great cold and reheated.
I may or may not be eating this for breakfast as we speak I type. Let me tell you, it is delish! I’m kind of upset that I don’t have more! Oh and I know that my pictures are not the most appetizing pictures you’ve ever seen. Let’s face it, I’m not a food blogger. But you seriously need to go home and make this. Probably tonight. Then you can eat it for breakfast tomorrow morning. Or you can make it this weekend, but you’ll be missing out. Even better idea. Make one tonight and then make another one of Sunday morning for Mother’s Day! Hello…breakfast in bed! Heck this can even be dessert. It’s that yummy. Mentally go through your current food supply, note any ingredients you make need, stop by the grocery store on your way home {because you know you won’t go after you actually get home!} and make this tonight. You won’t regret it!
Have I convinced you yet? Hope I’m not being too pushy 🙂 
Oh hey, remember these?
Here is the fantastic website I got the recipe from: 20 Something Cupcakes! These are worth every bite and every calorie. You must trust me {again} on this one. I will say, my strawberry chip toppers didn’t quite turn out, hence the naked tops of my cupcakes. I didn’t feel like it was missing anything though. I also used oat flour to make them Gluten free! I didn’t miss the regular flour one little bit! Next time you’re throwing a party or you need to bring a dessert to an event, try these! Or you can go home and make them tonight too. I see nothing wrong with that at all.
And now, I will leave you with one last note before I go.
True story. Happy Thursday, it’s almost Friday!

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Until next time…
With love and God bless,

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