I’m entirely superficial. My impulse to buy something is motivated almost solely by bright, unicorn(y) colours and sparkly stuff. If candyfloss is part of the package, too, I’m powerless to resist.
While sugary fluff isn’t really the best of breakfast choices—*sad face*—it turns out near-neon purple is both possible, and (really) fabulous for you. No sparkles, though…But when my bowl is this freakin’ beautiful, I can compromise.
I’ve always had a sweet spot for sweet potatoes. When you bake them slow and long, they’re a syrupy, buttery heaven. And you can swirl the mash into just about anything—muffins, French toast, pancakes, oatmeal. The latter incarnation is my favourite; mostly because I’m impatient and it’s the quickest route to breakfast. Also, simplicity is sometimes the best-tasting policy.
The typical Jack-o-lantern orange of the sweet spud is so pretty...but this purple version is an exponential level of gorgeous; peel away the skin of a just-baked purple sweet potato and you’ll be rewarded with visions of vivid violet and creamy lavender.
(The intense purple shades of these potatoes is down to anthocyanins, antioxidants that are linked to protection against cancer, liver health, and lowering blood pressure. In other words, if you, like me, choose foods that just look cool, you’re probably choosing right.)
This also happens to be THE technicolour recipe to convince anyone who says oatmeal is boring.
I want to eat this, paint my walls with it, and dye my hair with it all at the same time.
For now, let me show you how I eat it.
The humble oatmeal bowl gets a psychedelic makeover—purple sweet potato style.
- 2 small/ 1 medium purple sweet potatoes
- 1 cup rolled oats (GF, if you prefer)
- 2 cups almond milk
- 2 tablespoons cinnamon
- 2–3 tbsp honey or maple syrup
- 2–3 tbsp cold pressed flaxseed oil (optional)
- Wash your sweet potato, prick a few times with a fork, then wrap snugly in foil. Bake for approximately 90 minutes at 180 C/350 F/gas mark 4. Turn over halfway. Check sooner if the spuds are are especially small, bake for longer if they’re larger. The potato should be extremely soft when pressed with a fork, and leaking a sweet-smelling syrup into the foil when ready. If it’s shrivelled and dry, you’ve left it too long in the oven (check often!).
- Once cooled, peel off the potato skin with your fingers. Blitz the flesh with a hand blender or in a food processor until smooth and creamy. Set aside.
- In a small saucepan, use a wooden spoon to stir together oats, almond milk, honey and cinnamon. Simmer on a medium heat, stirring every now and then, until the oats are tender (around 5 or so minutes). Add dashes of more milk if the oats aren’t yet cooked, but the liquid has been absorbed.
- Add the flaxseed oil if you’re having. Taste. Add more honey (or maple syrup) if you desire. Spoon into your bowl, swirl the sweet potato through the oatmeal. Drizzle with a little extra honey or syrup for shine.