Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Loaded with sweet potato and warm spices, this oatmeal is a nutritious and tasty breakfast! It's perfect for using up leftover sweet potatoes. Just adjust the sweetener and butter if your recipe already has them. Top with toasted pecans, walnuts, or coconut.

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Recipe Summary

cook:
10 mins
total:
15 mins
prep:
5 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine almond milk and salt in a saucepan and bring to a boil over medium-high heat. Add oats, sweet potatoes, flax seeds, cinnamon, ginger, and cloves. Reduce heat to medium and cook, stirring often, for 5 minutes.

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  • Remove from heat and stir in honey, butter, and vanilla extract.

Cook's Notes:

You may use any type of milk you prefer.

One small sweet potato yields about 1/2 cup mashed. If you use leftovers, you may need to adjust the honey or butter if your leftover sweet potato already had sweetener and butter in it.

Nutrition Facts

404 calories; protein 9.8g; carbohydrates 62.8g; fat 13.1g; cholesterol 7.6mg; sodium 292.7mg. Full Nutrition
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