Recipe: Sweet Potato Pie Oatmeal

A chill has entered the air where I live. It’s dark out when I leave work know, and I’ve pulled out my fingerless glove/mitten things. People are starting to talk about Christmas presents. I know it’s pumpkin season. How can I forget with signs of pumpkin spice everything all over the place? But special attention needs to be provided to the humble sweet potato, and there’s no better meal for sweet potato than breakfast! This oatmeal tastes truly decadent, like a big slice of sweet potato pie, but contains nothing artificial: no artificial sweeteners or flavorings.

The ingredients are simple: a couple of hefty sweet potatoes, some old fashioned oats, prunes and sweet spices.

Bring the prunes to a boil with the water and salt and simmer for 10 minutes to soften. Prunes add complex sweetness, a rich depth of flavor with a hint of bitterness reminiscent of molasses. I blend them once softened to create a thick, flavorful base in which to cook the oats.

Add the spices and the oats to the liquid, lower to the barest simmer and cook for 15 minutes. You need to be careful here, because the dates will have a tendency to stick to the bottom and burn. Stir once if you think you need to.

In the meantime, microwave the sweet potatoes for 10 minutes-ish, until they’re soft through the center, then remove the skins and mash with a fork. My two large sweet potatoes came to about 2 1/2 cups when mashed.

When the oatmeal is done cooking, stir in the mashed sweet potato.

Divide into 3 portions and serve, preferably with toppings. I topped mine with a tablespoon of heavy cream and a teaspoon of honey for an unctuous texture and buttery complexity. Prefer yours vegan? Splash it with coconut cream and add a drizzle of maple syrup! Sprinkle on a bit of extra cinnamon, too, if you like.

This breakfast is hearty and definitely on the sweet side, it will keep you full despite tasting like dessert. I can definitely see myself adding in some protein powder next time, too, you know how I love that protein powder! (I’m actually super excited I get to eat this tomorrow for breakfast, too. <3)

Sweet Potato Pie Oatmeal

  • Servings: 3
  • Difficulty: easy
  • Print

The sweet autumn spices of sweet potato pie in a sweet breakfast bowl of comfort.

NUTRITION: 406 cals, 8g fat, 161mg sodium, 76.6g carbs, 8.9g protein.


  • 2 1/2 cups water
  • 65 grams prunes (about 10 prunes)
  • 1/4 tsp kosher salt
  • 1 cup old fashioned oats
  • 1/2 tsp cinnamon
  • 1/8 tsp each nutmeg, allspice, ground ginger
  • 2 1/2 cups mashed baked sweet potato
  • 3 tbsp heavy cream
  • 1 tbsp honey


  1. Bring the water, prunes and salt to a boil over medium heat and simmer for 10 minutes. Blend until smooth, being careful to not splash yourself.
  2. Add the spices and oatmeal. Stir to combine, lower to a simmer, cover and simmer for 15 minutes.
  3. Stir in the mashed sweet potato until well combined, then divide into 3 bowls. Top each bowl with a tablespoon of heavy cream and a teaspoon of honey and enjoy.


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