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Sweet Potato Baked Oatmeal

Sweet potato baked oatmeal combines rolled oats, mashed sweet potato, warm spices, and maple syrup in an easy oven-baked breakfast. The center bakes until set, then rests for 10 minutes before serving.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sweet potato medium (about 12 ounces), peeled and cut into 1-inch cubes
  • 2 tbsp water
  • 2 tbsp unsalted butter melted, divided; remaining amount
  • 1 tsp unsalted butter melted, divided; for greasing
  • 1.5 cups milk
  • 2 eggs large
  • 0.33 cup pure maple syrup
  • 1 tsp vanilla extract
  • 2 cups old-fashioned rolled oats
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt

Equipment

  • 1 microwave-safe bowl
  • 1 8x8-inch baking dish

Method
 

  1. Put the sweet potato and water in a microwave-safe bowl, cover, and microwave on high for 6 to 9 minutes, stirring once, until fork-tender; drain and mash until smooth.
  2. Heat the oven to 350°F and grease an 8x8-inch baking dish with 1 teaspoon of the melted butter.
  3. In a large bowl, whisk together 1 cup of the mashed sweet potato, the remaining 2 tablespoons melted butter, milk, eggs, maple syrup, and vanilla.
  4. Stir in the oats, baking powder, cinnamon, nutmeg, and salt, then spread the mixture evenly in the prepared dish.
  5. Bake for 35 to 40 minutes, until the center is set and reaches 160°F.
  6. Let the oatmeal rest for 10 minutes before serving.

Notes

For the smoothest texture, mash the sweet potato until no lumps remain. Store covered in the refrigerator for up to 4 days; freeze individual portions for up to 3 months. For a dairy-free option, use unsweetened plant-based milk and dairy-free butter.