Healthy Sweet Potato Cobbler Recipe

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

Directions:

  1. Preheat oven to 375ºF.
  2. Combine oats and cashew milk in a small bowl, stir and set aside to soak.
  3. Use 1 Tbsp of coconut oil to cover the bottom of a casserole/ baking dish.
  4. Wash, peel, and cut sweet potatoes into small chunks.
  5. 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.
  6. 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.
  7. Add the sweet potatoes to the baking dish in an even layer.
  8. Spoon the remaining oats on top of the sweet potatoes in small clusters.  Pour the remaining cashew milk evenly over the entire dish.
  9. Bake for 30-35 minutes.
  10. Remove and lightly drizzle agave nectar on top.  Bake for an additional 15 minutes.
  11. Remove from the oven and let it sit for approximately 5-10 minutes before serving.
  12. Serve alone or over ice cream or yogurt.

Enjoy!