Sweet Potato and Pumpkin Breakfast Casserole
277
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 Fat2g10%
Polysaturated Fat1g6%
Monosaturated Fat2g13%
Cholesterol8mg2%
Sodium42mg1%
Potassium339mg9%
Protein2g5%
% DAILY VALUE*
Total Carbohydrate
Fiber3g12%
Sugar15g30%
Vitamin A4942IU98%
Vitamin B60.66mg33%
Vitamin C4mg8%
Calcium98mg9%
Iron0.7200000000000002mg4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.