Servings: 4 (click to scale)
Ingredients
- 4 oz steel cut oats
- 1 qt water boiling
- 12 oz sweet potato diced
- 3/4 tsp ground paprika
- 1/4 tsp kosher salt
- 3/4 tsp olive oil
- 1 1/4 tsp smoked paprika
- 1/8 tsp ground black pepper
- 4 tsp olive oil
- 3 Tbsp scallions sliced
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Instructions
- Prepare steel cut oats by adding oats to the boiling water. Cook until done. Texture should be very loose as for porridge.
- Preheat oven to 400°F degree F. Clean sweet potatoes well. Peel sweet potatoes and reserve skins for garnish. Dice the sweet potatoes into 1/2-inch cubes. Toss potatoes with the paprika, half of the salt and smaller amount of olive oil. Roast in oven until soft and slightly caramelized, about 15 minutes. Remove from heat and hold hot.
- Toss the reserved sweet potato skins with the second listed paprika, black pepper and remaining olive oil. Roast in oven for 8 minutes, or until crisp. Season with remaining salt after removing from oven. Enjoy porridge topped with baked sweet potato, crispy potato skins and garnished with scallions.
Nutrition
Calories: 240kcal | Carbohydrates: 37g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 200mg | Fiber: 6g | Sugar: 6g
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