Fall is here. The leaves have changed from green to beautiful shades of red, orange and yellow and the temperatures have been cooling down. November has begun, and Thanksgiving and Christmas are approaching sooner than we know it.
It’s almost time to start thinking of what to prep for Thanksgiving. Since I’m vegan, there will be no Turkey for me but that’s okay. As long as I have my beloved sweet potatoes and squash, I’m a happy girl.
This dish is very appropriate for the holiday. This can also can be enjoyed at any time of the day which makes it even more perfect.
Sweet Potatoes are not only delicious. but they have many health benefits to them. They are filled with many vitamins including Vitamin B-6, C, D + K and nutrients such as magnesium and iron.
These sweet potato pie oatmeal boats are great for breakfast, but can be enjoyed at any time of the day. I guarantee these boats will cure your sweet tooth.
This is what I call the perfect Thanksgiving Breakfast.
Share with a friend, or just indulge a little and eat the whole thing if you’d like. It is the holidays after all, and you have to get your vitamins in, am I right?
Sweet Potato Pie Oatmeal Boats
Recipe adapted from Keepin’ It Kind.
- 1 medium sweet potato
- 1/2 cup rolled oats
- 1 cup liquid (I used 1/2 cup unsweetened almond milk and 1/2 cup water)
- 2 packets of stevia (or sub sweetener of preference)
- 1 tsp sugar-free maple syrup
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ground ginger
- pinch of salt, to taste
- 1 tbsp raisins
- pecans, for garnishing (optional)
- Preheat oven to 400 F. Puncture your sweet potato with a fork several times and place on a prepared baking sheet. Bake for 1 hour or until a knife can easily slice into the center. Remove from the oven and let cool for a few minutes. Reduce the oven heat to 350 F.
- About 5 minutes before it’s time to take your sweet potato out of the oven, start your oatmeal. Combine your ingredients (except pecans) in a medium pot. Bring to a boil over medium heat, and then reduce to simmer. Let it simmer for about 10 minutes, or until your oatmeal is thickened.
- Once the sweet potato is cool enough to touch, slice in half and gently scoop out the flesh, keeping the skins intact (and keeping their “cup” shape). If needed, mash the sweet potato flesh until it is in small/medium chunks. Add the sweet potato to the oatmeal and stir to combine. Taste and add more sweetener or salt if necessary.
- Divide the oatmeal mixture among the 2 potato “cups” until each has a heaping mound of oatmeal. Return to the oven and bake for 15 more minutes. Remove from the oven and serve immediately, topped with yogurt, pecans, and more maple syrup if desired.
Macros (per boat):
- Calories: 156 kcal
- Carbs: 32 g
- Protein: 4 g
- Fiber: 5.6 g
- Fat: 2 g