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Bon Appétit

Seedy Sweet Potato Oatmeal

4.5

(40)

Sweet potato oatmeal recipe
Photo by Emma Fishman, Food Styling by D’mytrek Brown

“I love taking my time with this recipe to make cooking part of my calming morning ritual,” writes recipe developer Sara Elise. “I also love that I can customize the milk and toppings to people’s dietary preferences or whatever I feel my body needs at the moment. Packed with nutrients and antioxidants, it feels like the perfect grounding, nourishing start to my day.”

Recipe information

  • Yield

    2 servings

Ingredients

½

cup (or more) unsweetened coconut milk or milk of your choice (such as oat, hemp, or cow’s milk)

½

cup old-fashioned oats

1

tsp. ground turmeric

½

tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

1

steamed small sweet potato, peeled, mashed

1

very ripe banana, mashed

1½

tsp. ghee, unsalted butter, or vegan butter, melted

½

tsp. ground cinnamon

Fresh fruit, dried fruit, nuts, and seeds of your choice (for serving)

Preparation

  1. Step 1

    Bring coconut milk and 1½ cups water to a boil in a small saucepan. Stir in oats, turmeric, and salt. Reduce heat to medium-low and cook, stirring occasionally, until oats are tender and mixture is creamy, about 4 minutes.

    Step 2

    Remove pan from heat and stir in sweet potato, banana, ghee, and cinnamon. Add a little more milk to loosen if desired.

    Step 3

    Top with nuts, seeds, and sliced fruit as you like, paying attention to what your body needs and craves for the day. Serve warm to the people you love.

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Reviews (40)

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  • Great recipe! I started using pumpkin instead of sweet potato since I have that on hand more often.

    • Anonymous

    • Houston, TX

    • 10/7/2022

  • @Rosewood I'm on the floor laughing. Recipe comment sections are comedy gold!

    • Anonymous

    • 6/29/2022

  • I think recipe sounds interesting but hats off to Rosewood from Wichita KS...your comment had me on the floor.

    • Dani

    • Wilmington DE

    • 10/22/2021

  • Warm and delicious. I blended all the ingredients at the end, added unsweetened coconut flakes and sunflower kernels, and enjoyed a bowl of this comforting oatmeal.

    • Amanda

    • Lake Atitlan, Guatemala

    • 9/29/2021

  • Doubled the recipe overall, but used a total of 2 cups almond milk (and no water). Substituted Soom Tahini instead of ghee. Used roasted and puréed pumpkin instead of taters. Added a little maple syrup for good measure. Creamy and hearty!

    • Bomze

    • Philadelphia, PA

    • 6/8/2021

  • Savory and comforting! I used steel cut oats so I had to cook it a little longer, and I used a leftover yellow sweet potato (oven roasted). I omitted the banana and dried fruit, but topped with almond slivers, pumpkin seeds, and a drizzle of maple syrup. Added a splash of milk and a dusting of cinnamon to top it off... yum :)

    • Kristen

    • Seattle, WA

    • 1/8/2021

  • Yummy, but needs some adjustments depending on what you have! I followed another reviewer’s advice and used only 1 1/4 cups water and a heaping 1/2 cup oats for a slightly thicker oatmeal and even cooked it 2-3 minutes longer than called for. Since my banana was just ripe, I microwaved it for 1 minute when I was steaming my sweet potato for 5 minutes. I still found it to be a little more savory and salty than we like, so I added in 2-3 tbsps of honey before topping with pepitas, walnuts, blueberries, and pear. A very hearty rainy day breakfast!

    • Ash

    • Redmond, WA

    • 12/13/2020