Well, I got a new laptop. I hate to admit it, but there was nothing functionally wrong with my other one. In fact, it was probably the best-working piece of technology I’ve owned for as long as I’ve been old enough to actually use technology. 😉
Why the switch? Well, a 17-inch, 10-pound laptop is not functional for someone who carries her laptop everywhere on her back. Not only is it painfully heavy to lug around, but it barely fits in my backpack! Each day that I had to stuff it into my backpack, the edges and corners got a little more scuffed. Ugh! My mother and I were clearly NOT thinking when we ordered that model.
Much to my grateful relief, my aunt told my mom that she was considering getting a laptop. After some conversations, we arranged to sell my current laptop to my aunt so that I could get a different one that was more functional for my needs. Yes, I will miss the giant, HD display, but Netflix is not my priority at this time in my life. Right now, being able to pick up my laptop with one hand is a much more appreciated luxury.
Unfortunately, with new laptops comes the annoying process of transferring allllllll my “belongings”: the music, pictures, bookmarks, programs, etc. The photo editing program I used to use will not download on my new laptop for some bizarre reason. Instead, I’ve downloaded GIMP. It’s taking me a bit to adjust, but I think I might actually like it better! I don’t think the difference will be apparent on the blog, but maybe you’ll notice once I get better at maneuvering around some of the tools!
Enough about the pictures and how I edited them. Let’s talk oats.
Once again (and I feel like I make these confessions a lot), I’ve never actually had sweet potato pie, so I can’t confirm if this was authentic or not. I did, however, study sweet potato pie recipes the night before I made this, so I can say that the ingredients are pretty authentic!
Aaaand if nothing else, it tasted good, so even if it’s not a perfect match, it’s still tasty!
What you'll need:
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- 1/8 tsp allspice
- pinch of salt
- 1/3 cup mashed sweet potato
- 1/3 cup milk of choice
- 1/4 tsp vanilla extract
- juice of half a lemon (~1.5 tbsp) or 1/8 tsp lemon extract
- 1 tsp maple syrup (or more)
How to make it:
- Preheat oven to 350 degrees F. Spray a single-serving ramekin with nonstick cooking spray.
- In a small bowl, mix oats, baking powder, cinnamon, allspice, and salt until combined.
- In a medium-sized bowl, mix together sweet potato puree, milk, vanilla extract, lemon juice, and maple syrup.
- Add dry ingredients to mix ingredients and stir until combined.
- If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
- Pour into the prepared ramekin and bake for 20-23 minutes. I topped mine with walnuts, pecans, and dried cranberries.