Sweet Potato Bowl

So, I wasn't entirely sure what to call this dish. It seems like the word "casserole" might have been a good fit, but this isn't the sweet potato casserole that most people are familiar with, and I didn't want to have anyone expecting a dish laden with sugar and butter. This is somewhat sweet, but not sweet like the side dish/dessert that is often present at your Thanksgiving dinners. It's savory, a rich flavor that isn't overwhelming--so it makes the perfect autumn dinner entree! This recipe makes a serving for one, hitting at right about 300 calories.

Ingredients:

1 medium sweet potato

1/2 cup almond milk

1/4 cup oats

1/3 cup Splenda

1/2 teaspoon cinnamon

1/2 teaspoon vanilla extract

1/4 teaspoon maple extract

1/4 teaspoon butter extract (it's vegan)

Dash of salt

Toppings: 1 tablespoon chopped walnuts, 1 tablespoon maple syrup

Directions:

Preheat the oven to 425.

Fill a medium sauce pan about 2/3 of the way full with water, and bring to a boil over the stovetop. Meanwhile, slice the sweet potato very thinly. I used a chip-maker-slicer that I have, and I can't reccommend these enough!

Once the water is boiling, add sweet potato chips and allow to boil for 6-8 minutes.

While the sweet potato chips are boiling: In a mixing bowl, stir together the oats, splenda, almond milk, cinnamon, salt, and vanilla/maple/butter extracts.

Remove the sweet potatoes from the heat and drain. Pour these into the mixing bowl with the other ingredients, and immediately beat with an electric mixer to mash up as best you can.

Lightly grease a small dish (I used a glass cereal bowl), and pour the mixture into it. Place in the oven and bake for 20 minutes. Remove, sprinkle chopped walnuts over the top, and place back in the oven for another 5 minutes.

Finally, remove from the oven, and drizzle the tablespoon of maple syrup over the top. Allow to cool for a few minutes, as it's really REALLY hot. A sprinkle of extra cinnamon never hurts either :) Enjoy as a hot, healthy, and savory dinner!!