I freaking love sweet potatoes, so it was only natural for me to eventually make a Sweet Potato Casserole Baked Oatmeal. :) Sweet potatoes are fairly inexpensive because they’re very shelf stable, they’re packed with nutrients, and you can use them in both sweet and savory dishes—what’s not to love? That’s why they’re one of my absolute favorite ingredients. I modeled this baked oatmeal after the classic Thanksgiving classic side dish, sweet potato casserole, but I used less sugar and tried to make it as breakfast-worthy as possible. Luckily sweet potatoes have quite a bit of natural sweetness, so I was able to go light on the added sugar.
To make this baked oatmeal even more like the sweet potato casserole we all know and love I topped it with a pecan crumble (sorry, I’m not a fan of marshmallows). I went light on the topping because again, I want it to count as a breakfast rather than a dessert, but even the small amount I added made a big impact on the dish. The pecans toast while the oatmeal bakes and add a wonderfully deep and earthy flavor that balances beautifully with the sweetness of the casserole. It’s just perfect! 👌
And I know I say this every time I make a new baked oatmeal flavor, but I really do think this is my new favorite! You’ll just have to make it and judge for yourself. ;)
Sweet Potato Casserole Baked Oatmeal
- 2 cups mashed sweet potato* $1.33
- 2 large eggs $0.54
- ¼ cup brown sugar $0.08
- 1 tsp vanilla extract $0.84
- ½ tsp ground nutmeg $0.05
- ½ tsp cinnamon $0.05
- ¾ tsp salt $0.04
- 1 tsp baking powder $0.06
- 2 cups milk $0.75
- 3 cups old-fashioned rolled oats $0.51
- ¼ cup all-purpose flour $0.04
- 2 Tbsp brown sugar $0.04
- 2 Tbsp salted butter $0.20
- ¼ cup chopped pecans $0.56
- ½ tsp cinnamon $0.05
- Preheat the oven to 375ºF. Prepare the crumble topping by mixing together the flour, brown sugar, butter, chopped pecans, and cinnamon. Mix the ingredients together until it looks like a crumbly mixture. Refrigerate the topping until ready to use.
- Add the mashed sweet potato to a large bowl along with the eggs, brown sugar, vanilla, nutmeg, cinnamon, salt, and baking powder. Stir until everything is evenly combined and mostly smooth. It's okay if there are a few lumps of sweet potato.
- Pour the milk into the bowl with the sweet potato mixture and stir or whisk to combine. Add the rolled oats and stir to combine again.
- Coat the inside of a 2 quart baking dish lightly with non-stick spray. Pour the oatmeal mixture into the dish. Sprinkle the prepared pecan crumble topping over the oatmeal mixture.
- Bake the oatmeal in the fully preheated oven for 45 minutes or until the pecan crumble topping and edges of the oatmeal are slightly browned. Serve immediately or refrigerate for later. Can be eaten hot or cold.
Step by Step Photos
If your sweet potato isn’t already cooked and mashed, do that first. You’ll need about 2 cups once mashed. I used a sweet potato that was just slightly over 1 lb. and it yielded just over 2 cups once mashed. If you have slightly more or less than 2 cups, the recipe will still work fine. You can use whatever method to cook the sweet potatoes that you like, but I find boiling to be the fastest and easiest route. To boil them, first peel, then dice the sweet potatoes.
Add the diced sweet potatoes to a sauce pot and cover with water. Boil over high heat until they are very tender (5-7 minutes). Drain the sweet potatoes, then mash. Let the sweet potatoes cool slightly.
While the sweet potatoes cool, prepare the pecan crumble topping. In a bowl, combine 1/4 cup all-purpose flour, 2 Tbsp brown sugar, 2 Tbsp salted butter, 1/4 cup chopped pecans, and 1/2 tsp cinnamon.
Mix these ingredients until they form a damp crumbly mixture (I used my hands to mix them together). Refrigerate the pecan crumble topping until ready to use.
Preheat the oven to 375ºF. In a large bowl combine 2 cups of the mashed sweet potato with 2 large eggs, 1/4 cup brown sugar, 1 tsp vanilla, 1/2 tsp ground nutmeg, 1/2 tsp cinnamon, 3/4 tsp salt, and 1 tsp baking powder. Stir them together until they are fairly smooth (a few sweet potato lumps are okay).
Stir or whisk in 2 cups milk.
Finally, stir in 3 cups dry old-fashioned rolled oats until everything is evenly combined.
Lightly coat the inside of a 2 quart baking dish with non-stick spray (this is an 8×13 inch casserole dish). Pour the oat mixture into the dish.
Sprinkle the pecan crumble topping over the oats. They won’t fully cover the top. It will be more like a 50-60% coverage.
Bake the casserole for 45 minutes, or until the pecan crumble topping and the edges of the baked oatmeal are lightly browned. Serve immediately, or refrigerate it for later. You can eat this Sweet Potato Casserole Baked Oatmeal either hot or cold.
I love it warmed up with a little cold milk poured over top! You can also freeze portions for later, but be sure to fully cool it in the refrigerator before transferring it to the freezer. Frozen portions reheat very easily in the microwave. Now I have breakfast all set for the rest of the week! :D