“A Delicious Fall Twist on a Breakfast Favorite!”
Cook your sweet potatoes, and allow them to cool for 10-15 minutes. (This is a great time to get in the spirit of fall and count your blessings and things you’re thankful for.) Remove the skins.
Add the sweet potato to a blender with the milk, and blend. Not only does this give you the puree that you need, but the cold milk also helps cool the sweet potato. This is important to do so that our eggs don’t scramble when we add them in!
Add the eggs, vanilla, and melted butter to the blender with the sweet potato puree, and blend again.
In a mixing bowl, combine oats, cinnamon, sugar, salt, and baking powder.
Add the wet mixture from the blender into the bowl with the dry mixture, and combine.
Pour the mixture into a greased 8x8 glass baking dish and bake at 350 for 20 minutes.
Combine the ingredients for the topping, spread over the baked oatmeal, and bake for another 10 minutes.
Serve immediately or refrigerate leftovers to reheat later. Enjoy!