Sweet potato oatmeal with pecan crumble
Author Recipe inspired by Budget Bytes
Yield 6-8 servings
Ingredients
For pecan crumble:
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons butter
- 1/4 cup chopped pecans
- 1/2 teaspoon ground cinnamon
For oatmeal:
- 2 cups mashed sweet potato
- 2 large eggs, whisked
- 1/4 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 2 cups half-and-half
- 3 cups old-fashioned rolled oats
Instructions
- Preheat oven to 375°F.
- In a medium-sized bowl, combine flour, brown sugar, butter, chopped pecans, and cinnamon.
- Mix the ingredients together until it resembles a crumbly mixture. Refrigerate the topping until ready to use.
- To a large bowl, add the mashed sweet potatoes.
- Mix in the eggs, brown sugar, vanilla, nutmeg, cinnamon, salt, and baking powder. Stir until everything is well-combined and smooth.
- Pour 1 cup half-and-half into the bowl with the sweet potato mixture, stirring to combine. Continuing adding the remaining 1 cup of half-and-half and stir well. Stir in the rolled oats.
- Coat the inside of a 2- to 3-quart baking dish with cooking spray.
- Pour the oatmeal mixture into the dish.
- Sprinkle the prepared pecan crumble topping over the oatmeal mixture.
- Bake the oatmeal for 45 minutes, or until the pecan crumble topping and edges are slightly browned.
- Serve immediately.
Courses Breakfast
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/living/celebrate/thanksgiving/breakfast-has-never-been-sweeter-than-with-this-sweet-potato-oatmeal-with-pecan-crumble/