Sweet Potato and Pumpkin Breakfast Casserole
83
A perfect breakfast for a chilly fall morning!
12
2 sweet potatoes
1/2 cup canned pumpkin
2 bananas
1 cup steel oats
2 cups vanilla soy milk
2 tbsp agave nectar or honey
2 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
Dash of ginger
Dash of salt
-Topping-
1/4 cup pecans, chopped
1/4 cup dark brown sugar
2 tbsp butter
2 tbsp almond flour
1/2 cup marshmallows
1/2 cup canned pumpkin
2 bananas
1 cup steel oats
2 cups vanilla soy milk
2 tbsp agave nectar or honey
2 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
Dash of ginger
Dash of salt
-Topping-
1/4 cup pecans, chopped
1/4 cup dark brown sugar
2 tbsp butter
2 tbsp almond flour
1/2 cup marshmallows
-Peel and dice potatoes. Place potatoes in pot with water and bring to a boil. Cook until potatoes are tender.
-Put milk and oats in a pot and bring to boil. After boil, reduce heat and cook until mixture is thick.
-Add potatoes, pumpkin and bananas into oat mixture and mash together. Mash until chunks are smooth.
-Stir in spices, vanilla and agave nectar. Mix well.
-Pour mixture into baking dish.
-In small bowl, combine brown sugar, butter , flour and pecans. Mash together well.
-Sprinkle mixture with fingers over top of potatoes.
-Add marshmallows and drizzle agave nectar over top.
-Bake at 350 degrees for 25 minutes.
Nutritions
Calories
157
Sodium
42mg
1% DV
Fat
5g
8% DV
Protein
2g
5% DV
Carbs
25g
8% DV
Fiber
3g
12% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
2g
10%
Polysaturated Fat
1g
6%
Monosaturated Fat
2g
13%
Cholesterol
8mg
2%
Sodium
42mg
1%
Potassium
339mg
9%
Protein
2g
5%
% DAILY VALUE*
Total Carbohydrate
Fiber
3g
12%
Sugar
15g
30%
Vitamin A
4942IU
98%
Vitamin B6
0.66mg
33%
Vitamin C
4mg
8%
Calcium
98mg
9%
Iron
0.72mg
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
