In honor of National Cook a Sweet Potato Day on February 22, today I am bringing you Cinnamon Sweet Potato Oatmeal. It only takes ten minutes to put this vitamin rich veggie breakfast on the table and you can feel good about getting a jump start on your daily vegetable intake. I love the sweet/spicy flavors of the cinnamon, nutmeg, and ginger, especially combined with the sweet potato. It makes me feel like I’m at Thanksgiving dinner eating my mom’s candied yams, instead of at breakfast eating oatmeal while my kids smear it over themselves between bites. True story.
Cook the oatmeal for 2-3 minutes, then just dump in all the rest of the ingredients right on top.
Give it a good stir and you’re done!
Cinnamon Sweet Potato Oatmeal
Prep Time: 10 minutes
2 cups quick cooking oats
3 Tbsp salted butter
1 cup pureed sweet potato*
2/3 cup packed brown sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
Dash of ginger
1/2 tsp salt
Bring four cups of water to a boil in a saucepan and add the oats. Reduce heat and cook for 2-3 minutes, stirring constantly, then remove from heat. Add in butter and allow it to melt while you add the rest of the ingredients on top. Stir everything together until well combined and serve hot.
*To obtain pureed sweet potato: make a slit in the top of a medium sweet potato, wrap in aluminum foil, and bake at 400F for about an hour, or until soft. Allow it to cool until it’s easy to handle, then scoop the flesh from the skin and run it through a blender of food processor until smooth. You may need to add 1-2 tablespoons of water if the sweet potato is clinging to the blender and not processing smoothly. Store in the refrigerator for up to a week.
And just as a side note, Sweet Potato Pancakes with syrup and just a bit of butter are amaaaaazing. Just stir a scoop of sweet potato puree and a sprinkle of cinnamon and nutmeg into your favorite pancake batter and cook as you normally would. Sweet potatoes are easily my favorite breakfast vegetable.