I’m much more likely to get out of bed if there is a dessert disguised as breakfast in it for me. It just makes waking up all the sweeter. My Breakfast Rice Pudding was my first foray. This sweet potato casserole turned healthy breakfast crisp is my next adventure.
Right now, I’m working on the holiday desserts for my cookbook. It’s a bit like Thanksgiving in June in my house. I’ve got sweet potatoes for days in my pantry, hand cramps from crimping pie crusts, and the smell of toasted pecans permeates my hair. I was getting a lesson on how to apply false eye lashes the other day (oh god), and the guy asked me about my perfume that smelled of warm toasted nuts. We both agreed that if someone could bottle the smells of Thanksgiving we would wear it all year long.
My Mom makes an amazing sweet potato casserole at Thanksgiving. It’s covered with toasted marshmallows, and it practically disappears in seconds. However, I’m trying to win at life so I won’t eat marshmallows at breakfast. BUT, a sweet crispy oat topping is a nice, albeit healthier, substitute. The sweet potatoes swim in a sticky syrup made of agave nectar and spices. You could also use maple syrup or brown sugar. I also went light on the butter by substituting a bit of coconut oil.
I like to eat this sweet potato breakfast cobbler in bed while lingering over my milky coffee and contemplating falling back asleep. But maybe don’t do this if you have an all white bed like I do? Just sayin’…someone in this house is still trying to get coffee stains out of the white comforter…moving on.
China check: hand-stamped spoons bearing dessert for two appropriate phrases by Ellie Rose Jewelry. Hot pink chicken plates by Marla Dawn Home. Gold polka dot coffee cup was a random score at Homegoods. I’m pretty obsessed with all of the above.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 2 medium sweet potatoes, peeled and diced
- 1/4 cup agave syrup (or brown sugar)
- 1 tablespoon coconut oil, melted
- 2 tablespoons butter, divided use
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/3 cup rolled oats
- In a medium bowl, combine the agave syrup, coconut oil, 1 tablespoon of the butter, cinnamon and ginger. Whisk to combine. Add the diced sweet potatoes and stir to combine.
- Divide the sweet potatoes in syrup between two 10-ounce ramekins.
- Next, in the same bowl, add the rolled oats and remaining tablespoon of butter. Work the butter through the oats until it's crumbly and well-coated. Crumble over the sweet potatoes.
- Bake at 375 for 20-30 minutes. Baking time depends on the size of the sweet potatoes. Test the pieces with a knife before removing them from the oven. Serve hot.