Sweet Potato Casserole Baked Oatmeal

Ingredients

• 2 cups mashed sweet potato
• 2 large eggs
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/2 tsp cinnamon
• 3/4 tsp salt
• 1 tsp baking powder
• 2 cups milk
• 3 cups old-fashioned rolled oats
• 1/4 cup all-purpose flour
• 2 Tbsp brown sugar
• 2 Tbsp salted butter
• 1/4 cup chopped pecans

Directions

1. Heat the oven to 375ºF. For the topping, stir the flour and cinnamon with the brown sugar, butter, and chopped pecans until the mixture breaks into crumbs. Pop the topping in the refrigerator until you are ready for it.
2. Place the mashed sweet potato in a large bowl, then add the eggs. Mix in the brown sugar and vanilla, followed by the nutmeg, cinnamon, salt, and baking powder. Stir until the mixture is evenly blended and mostly smooth. Small bits of sweet potato are fine.
3. Add the milk to the sweet potato mixture and stir or whisk until incorporated. Stir in the rolled oats next.
4. Lightly mist the inside of a 2 quart baking dish with non-stick spray. Transfer the oatmeal mixture into the dish, then scatter the prepared pecan crumble over the top.
5. Bake in the fully heated oven for 45 minutes, or until the pecan crumble and the edges of the oatmeal are lightly browned. Serve right away, or refrigerate for later. This can be eaten hot or cold.