Over the past few years, I’ve inadvertently really, really stocked up on old-fashioned oats. Seems like whenever I needed them for a recipe, I would check my pantry cupboard and extra storage carts, not see any oats, and add them to the grocery list. And then AS SOON as I got home from the store, I would see a container that I had previously overlooked and curse my poor eyesight. This just kept on happening again and again, and at one point I had three huge cartons of oats on hand.
Luckily, the United Dairy Industry of Michigan has deemed February “We Heart Oats Month,” so I’m getting to put a dent in my huge stash of oats with a few heart-healthy recipes that include this ingredient. The combination of oats and dairy is truly a nutritional powerhouse. Make your morning oatmeal using low-fat or fat-free milk, and you’ll get 9 vitamins and minerals, and 2.5 times the protein as you would compared with oatmeal made with water!
For this dinnertime take on oats, I quickly microwaved some sweet potatoes, then halved them and scooped out their flesh. I mashed the potatoes with milk, cream cheese, salt and pepper, then spooned them back into their skins. I topped them with a savory-sweet mixture of oats, butter, cinnamon, chili powder and a pinch of cayenne pepper. I popped them into the oven for a few minutes and they were ready to go. These Twice-Baked Sweet Potatoes are the perfect accompaniment for pork chops or pork tenderloin, but work well alongside roasted chicken or a steak, too!
Milk for this recipe was produced by members of United Dairy Industry of Michigan. For more information on UDIM and to find out why Milk Means More, visit their website and connect with them on Facebook, Pinterest, Instagram, YouTube and Twitter.
- 2 large sweet potatoes
- 1/4 cup cream cheese
- 2 tablespoons milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 6 tablespoons old-fashioned rolled oats
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cinnamon
- Pinch of ground cayenne pepper
- Preheat oven to 350 degrees F. Meanwhile, scrub potatoes clean and prick each potato in several places with fork. Microwave on high 8 to 10 minutes or until soft.
- Cut potatoes in half lengthwise. Scoop potato flesh into medium bowl; place potato skins on rimmed baking pan. Mash potatoes; stir in cream cheese, milk, salt and pepper. Divide potato mixture back into potato skins.
- Place butter in small bowl; microwave on high 30 seconds or until melted. Stir in oats, chili powder, cinnamon and cayenne. Divide oat mixture over potatoes.
- Transfer potatoes to oven and bake 10 minutes or until topping is golden brown and potatoes are warmed through.
Disclosure: This post is part of an ongoing relationship I have with The United Dairy Industry of Michigan for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.