Description
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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- In a large mixing bowl, mash the cooked sweet potatoes until smooth using a potato masher or fork.
- To the mashed sweet potatoes, add the maple syrup, eggs, vanilla extract, and salt. Mix until well combined.
- In a separate bowl, mix the rolled oats, chopped pecans, cinnamon, and nutmeg.
- Gradually add the dry mixture to the sweet potato mixture, stirring until everything is well incorporated.
- Spread the mixture evenly into the prepared baking dish, smoothing the top with a spatula.
- 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.
- 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.
- Enjoy these Sweet Potato Pecan Breakfast Squares warm or at room temperature.
Notes
- Store in an airtight container in the refrigerator for up to a week.
- For a vegan version, replace the eggs with flaxseed meal mixed with water.
- To reheat, microwave for about 15-20 seconds.
- For a gluten-free option, use certified gluten-free oats.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Sweet Potato, Pecan, Breakfast, Healthy Snack, Vegan Option