This sweet potato baked oatmeal is made with chunks of sweet potatoes cooked in maple syrup and baked into an oatmeal casserole with pecan chunks.

At some point towards the beginning of last fall, I informed my family of my big plans for the following summer: “I’m going to plant a vegetable garden.”

Lots of blank stares and one guttural “Ha!” from my father. Not the vote of confidence I was looking for. To be honest though, I can’t blame them for their lack of faith. I love my house. I take good care of it. It’s clean and pretty. If there’s one think I suck at though, it’s yard work. Before buying my house I had all kinds of visions of a home surrounded by enchanted English gardens. I soon discovered that although I love flowers, I’m just not into dirt. To all the people who find digging in the dirt relaxing, I envy you, and don’t understand you at all.

So yeah, my family wasn’t totally out of line. But they’re wrong. This garden is happening. I’m waaaay too excited about my forthcoming arugula to wimp out on this. And I just announced my plans via internet, potentially reaching millions (okay, maybe thousands) of readers. I’m stuck. I’m doing this. Stay tuned for home grown bloggable goodness this summer. Yeah!

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Which brings me to this recipe… a last little bit of wintry goodness. If you’ve been reading along, you know that I’m more of a cold-weather girl, but summer’s delicious crops are usually the redeeming factor. Sweet potatoes have to be my absolute favorite winter crop though. You should find this dish to be hearty and warming for a late winter (fine, early spring) breakfast. Enjoy.