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
-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