This recipe is the second of three savory recipes that won the Savory Oatmeal Contest. In case you missed it, here is Sarah’s Curried Pumpkin Basil Oatmeal.
Hello, everyone! I am so excited that I was invited to share this delicious fall recipe with you. My name is Lyndsey, and I am sixteen years old. My hobbies include musical theatre, running, watching Grey’s Anatomy, and cooking up tasty recipes. I have a passion for nutrition and fitness, and aspire to become an endocrinologist in the future. For more background on me, and my obsession with all things oatmeal, you can read my post from when I was the Oatmeal Enthusiast in April 2014.
I love the fall. Digging out my boots from the back of my closet and seeing the pumpkin spice recipes gradually appear on my Pinterest feed fills me with an immense amount of glee. My favorite fall flavor would have to be the stereotypical pumpkin, which is closely followed by apple spice. However, when I am craving something a bit fancier than pumpkin, a tasty sweet potato is the perfect substitution.
For my entire life, I have never, EVER enjoyed ketchup. I much prefer the slightly sweet and spicy taste of barbecue sauce, which pairs great with homemade baked sweet potato fries 🙂 The other day, I was brainstorming a new savory oatmeal recipe. I knew I wanted to use up a sweet potato I had on hand, and I was having a major craving for barbecue sauce. So this recipe was born! It contains a creamy sweet potato and barbecue sauce base, and is topped with some more barbecue and some green onions. For some spice, an optional pinch of cayenne pepper is delicious!
This recipe is perfect for a comforting fall meal, but the barbecue flavor is also appropriate for a summer cook-out. Thank you, Lauren, for giving me the opportunity to share this recipe. I hope you all enjoy it!
And don’t forget to participate in the contest to become December’s Oatmeal Enthusiast!
All you have to do is leave comments. See details here. Only a week and a half left!
What you'll need:
- 1/2 cup rolled oats
- 1 cup almond milk (unsweetened)
- 1/2 cup sweet potato puree*
- 2-3 tsp barbecue sauce (I use this recipe)
- Another drizzle of barbecue sauce
- A few sliced green onion, for garnishing
- Optional pinch cayenne pepper
How to make it:
- Bring almond milk to a boil. Reduce heat and immediately stir in sweet potato and oats.
- When some of the liquid has absorbed, stir in 2-3 tsp of barbecue sauce, to taste.
- At desired consistency, when most of the liquid has absorbed and the oatmeal is thick and creamy, remove from heat.
- Top with a generous drizzle of barbecue sauce, a handful of green onion. For a little heat, add a sprinkle of cayenne pepper as well 🙂
Just an FYI:
*As far as I know, the only canned sweet potato puree sold in stores has a bunch of sugar added, which would not work for this recipe. I cooked a medium sweet potato and mashed it to create a homemade sweet potato puree.
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