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

Prep time: 45 minutes

Serves 4-6

Ingredients:

Casserole:

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

 

Topping:

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:

Preheat oven to 375 degrees F.

Bring a pot of water to a boil and add the sweet potatoes. Simmer for 5-6 minutes, until tender.

Drain the sweet potatoes and set aside.  Return the pot to the stove and add the milk and oats.

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.

Transfer mixture to a square baking pan or casserole dish.

To make the topping, mix the ingredients in a bowl until well combined. Sprinkle over the top of the casserole.

Bake for 25-30 minutes, until top is browned. Allow to cool slightly and serve warm.

 

Download this recipe in easy to print PDF format: Sweet Potato Breakfast Casserole