The other night I found myself both hungry and staring down some sweet potatoes I needed to make use of. Typically I do not go for sweet potato anything but recently purchased some in hopes of creating a tasty recipe that would make me want to eat more of this nutritious root vegetable. What I came up with is a dairy-free, gluten-free, and vegan “cobbler” type dish that is delicious on its own or over ice cream or plain yogurt. Even better, it smells just like pumpkin pie.
I love how versatile this dish is as you can have it for dessert and the leftovers keep and heat up great for breakfast or a snack. As a healthier dessert option I recommend topping this over a coconut or almond milk vanilla ice cream if you are craving something a bit sweeter. Otherwise I enjoyed this over or mixed in with plain goat yogurt as the sweet potato mix added plenty of sweetness.
Serves: approximately 6 servings
- 1/2 cup steel cut oats
- 1 cup unsweetened cashew milk
- 3-4 sweet potatoes
- 1/3 cup coconut sugar
- 1/2 Tbsp ground cinnamon
- a dash of ground cloves
- a dash of nutmeg
- a dash of allspice
- 2 tbsp coconut oil
- splash of vanilla extract
- pinch of salt
- agave nectar
- Preheat oven to 375ºF.
- Combine oats and cashew milk in a small bowl, stir and set aside to soak.
- Use 1 Tbsp of coconut oil to cover the bottom of a casserole/ baking dish.
- Wash, peel, and cut sweet potatoes into small chunks.
- In a mixing bowl toss the sweet potatoes with 1 Tbsp of coconut oil, the coconut sugar, spices (cinnamon, cloves, nutmeg, allspice, and salt), and vanilla extract until evenly coated.
- Using a spoon, scoop the oats into the baking dish and spread evenly in a thin layer. Try to avoid pouring the excess cashew milk into the pan. A portion of the oats may be left over, set aside with the excess milk.
- Add the sweet potatoes to the baking dish in an even layer.
- Spoon the remaining oats on top of the sweet potatoes in small clusters. Pour the remaining cashew milk evenly over the entire dish.
- Bake for 30-35 minutes.
- Remove and lightly drizzle agave nectar on top. Bake for an additional 15 minutes.
- Remove from the oven and let it sit for approximately 5-10 minutes before serving.
- Serve alone or over ice cream or yogurt.