“Every year we seem to always have left over sweet potato casserole. Yes that gluttonous mixture of sugared sweet potato, marshmallow, oatmeal streusel and just the right amount of salt,” Chef Daven Wardynski, Executive Chef at Omni Amelia Island Resort, had to say about this recipe.
“A few years back as we rose from our tryptophan coma the next day, I found myself with the leftovers staring me back as I opened the fridge. At that point, I decided to mix this with the steel cut oats that my wife was preparing for breakfast. We now share this every morning after Thanksgiving, top with candied pecan, dried cranberries and more of that buttery baked oatmeal streusel. This is now a staple for us and almost looked forward to more than the holiday meal itself! You may need a stiff cup of coffee in the morning to balance your oatmeal.”
Sweet Potato Oatmeal
Ingredients
Sweet Potato Oatmeal
8 oz Leftover Sweet Potato Casserole
1 ⅓ cups steel cut oats
3 cups milk
1 cup water
½ tsp. cinnamon
½ tsp. salt
2 oz cranberry
2 oz. candied pecans
Streusel
1 cup flour
1 cup oatmeal
1 ¼ cups sugar
¼ tsp. cinnamon
1 pinch salt
1 cup butter
Steps
1. Warm the milk, water and salt to a simmer.
2. Stir in the oats and simmer for 15 minutes.
3. Remove from the stove and stir in your leftover sweet potato casserole.
4. Portion to 6 bowls and top with the dried cranberry, streusel and candied pecans.
5. Serve and enjoy!
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Executive Chef Daven Wardynski has led the culinary team at Omni Amelia Island Resort since October 2012, overseeing nine restaurants as well as conference food and beverage operations. With more than 17 years of experience in the culinary world, Wardynski began his career at the legendary TRU in Chicago, serving as sous chef under celebrity chef Rick Tramonto. Prior to accepting the position at Omni Amelia Island Resort, he was the executive chef at Omni Chicago Hotel for a number of years. Due to his emphasis on supporting local purveyors and his passion for fresh, quality ingredients, Chef Wardynski has received multiple honors from the American Culinary Federation, including a Gold Medal in the Chicago National Restaurant show along with coverage in such media outlets as Oprah Radio, Condé Nast Traveler, Travel + Leisure, Cooking Light, and Food & Wine.
