0 Weed potato

My sweet potato kick started with an innocuous can of sweet potato puree (Farmer's Market). It featured in breakfast and lunch two days in a row. The canned puree is more watery than if you were to self-mash a sweet potato. Nevertheless, the taste doesn't suffer; if fact it's so freakish puddingly good that I'd call it "weed" potato - addictive!

For example, this morning's breakfast: Baked sweet potato s'nog oatmeal with cherries.

--Ringing in the season with seasonal oatmeal themes!--

Words alone cannot describe how good this was. It had a texture cross between a pudding and muffin, and of course, full of sweet, sweet 'potato. I made this with Silk s'nog and it did up the festive quotient a bit! Most importantly, before baking, I stuffed dollops of Justin's classic peanut butter randomly throughout the mixture, and digging into chunks of melted PB + sweet potato oats is the best thing to wake up to.

Baked sweet potato (s'nog) oatmeal with cherries
Yield: serves one

Ingredients

• 1/4 cup oats (Rude's Health The Oatmeal - blend of steel cut and medium oatmeal)
• 1/4 tsp chia seeds
• 1/2 scoop protein powder (Lifetime Basics, neutral flavour)
• 1/4 cup sweet potato puree (Farmer's Market)
• 1/4 cup soy eggnog (Silk)
• Dashes of cinnamon
• 3 cherries, quartered
• Peanut butter

Directions

1. Mix everything except peanut butter together and let sit overnight in the fridge.
2. The next morning, preheat oven to 375. Meanwhile, stuff peanut butter dollops into oat mixture.
3. Bake for 20 mins
4. Enjoy the best breakfast, especially with the festive Christmassy ingredients. Play some Michael Buble Christmas songs if you wish. :)