Sweet Potato Pecan Breakfast Squares

Sweet Potato Pecan Breakfast Squares are a delightful blend of flavors and textures, combining the natural sweetness of sweet potatoes with the crunchy goodness of pecans. These squares are not only delicious but also packed with nutrients, making them a perfect breakfast option or snack. Ideal for busy mornings or as a healthy treat for gatherings, they can be enjoyed warm or at room temperature, making them versatile for any occasion.

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What You’ll Need for Sweet Potato Pecan Breakfast Squares

Complete Ingredients List

• 2 medium sweet potatoes (about 450g), peeled and cubed
• 1 cup pecans, chopped
• 1 cup rolled oats
• 1/2 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Ingredient Substitutions & Alternatives

If you have dietary restrictions or preferences, there are several substitutions you can make. For a vegan version, replace the eggs with flaxseed meal mixed with water. If you’re allergic to nuts, you can use seeds like sunflower or pumpkin seeds instead of pecans. Additionally, you can swap maple syrup for honey or agave syrup for a different flavor profile.

How to Make Sweet Potato Pecan Breakfast Squares

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) baking dish or line it with parchment paper for easy removal.

Step 2: Cook the Sweet Potatoes

In a medium pot, add the cubed sweet potatoes and cover them with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool slightly.

Step 3: Mash the Sweet Potatoes

In a large mixing bowl, mash the cooked sweet potatoes until smooth using a potato masher or fork.

Step 4: Mix the Wet Ingredients

To the mashed sweet potatoes, add the maple syrup, eggs, vanilla extract, and salt. Mix until well combined.

Step 5: Combine Dry Ingredients

In a separate bowl, mix the rolled oats, chopped pecans, cinnamon, and nutmeg.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the sweet potato mixture, stirring until everything is well incorporated.

Step 7: Pour into the Baking Dish

Spread the mixture evenly into the prepared baking dish, smoothing the top with a spatula.

Step 8: Bake

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.

Step 9: Cool and Cut

Once baked, remove from the oven and let the squares cool in the pan for about 10 minutes. Then, lift them out using the parchment paper (if used) and let them cool completely on a wire rack. Once cooled, cut into squares or rectangles.

Step 10: Serve

Enjoy these Sweet Potato Pecan Breakfast Squares warm or at room temperature. They make a great breakfast or snack option and can be stored in an airtight container in the refrigerator for up to a week.

Serving Suggestions for Sweet Potato Pecan Breakfast Squares

How to Serve Sweet Potato Pecan Breakfast Squares

These squares can be served warm or at room temperature. For an appealing presentation, cut them into uniform squares and arrange them on a platter. You can also drizzle a little extra maple syrup on top for added sweetness.

Perfect Pairings & Toppings

Sweet Potato Pecan Breakfast Squares pair wonderfully with a dollop of Greek yogurt or a sprinkle of cinnamon. For a refreshing drink, consider serving them with a cup of herbal tea or a smoothie.

Storing & Preserving Sweet Potato Pecan Breakfast Squares

Best Storage Methods

Store the Sweet Potato Pecan Breakfast Squares in an airtight container in the refrigerator for up to a week. Make sure they are completely cooled before sealing to prevent moisture buildup.

Reheating or Freezing Tips

To reheat, simply place the squares in the microwave for about 15-20 seconds or until warmed through. If you want to freeze them, wrap each square individually in plastic wrap and place them in a freezer-safe bag. Thaw them in the refrigerator overnight before enjoying.

Tips for Perfect Sweet Potato Pecan Breakfast Squares Every Time

Avoid These Common Mistakes

One common mistake is overcooking the sweet potatoes, which can lead to a watery mixture. Make sure to cook them just until tender. Also, be careful not to overmix the batter, as this can result in dense squares.

Helpful Tricks for Success

For the best texture, ensure your sweet potatoes are well-mashed and free of lumps. Additionally, let the squares cool completely before cutting to achieve clean edges. Experiment with spices like ginger or cardamom for a unique twist!

Fun Variations of Sweet Potato Pecan Breakfast Squares

Flavor Variations or Recipe Twists

Consider adding chocolate chips or dried fruits like cranberries for a sweet twist. You can also incorporate different nuts, such as walnuts or almonds, for added flavor and texture.

Dietary-Friendly Adjustments

To make these squares gluten-free, use certified gluten-free oats. For a nut-free version, substitute the pecans with seeds like sunflower or pumpkin seeds. You can also make them vegan by using flax eggs instead of regular eggs.

FAQs

What If My Sweet Potato Pecan Breakfast Squares don’t Turn Out Right?

If your squares are too dry, it may be due to overbaking. Ensure you check for doneness a few minutes before the recommended baking time. If they are too wet, try adding a bit more oats to absorb excess moisture.

Can I Prepare This in Advance?

Absolutely! You can prepare the Sweet Potato Pecan Breakfast Squares in advance and store them in the refrigerator or freezer. They make for a convenient grab-and-go breakfast option.

What Ingredients Can I Swap?

You can swap maple syrup for honey or agave syrup, and use different nuts or seeds based on your preference. For a gluten-free option, ensure you use gluten-free oats.

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