My previous adventures with sweet potatoes and oatmeal have been with what might be called commercial preparations: potato puffs and restaurant chips. This time it was personal. I had just sent MJ a list of thirty-some sweet potato recipes what had been collecting in my RSS feed for the last year or so. She retaliated by making chocolate brownies using a white sweet potato base. They tasted like a wartime substitute but we found that with enough toppings (non-dairy creamer, Irish Cream liqueur, rum liqueur, gin, etc) we were able to finish them off. That left about half a cup of the original sweet potato, mashed. It tasted more like sweet…potato than sweetpotato.
Setup: 1/3 cup of stone ground rolled oats, one cup of broth, two fat dinner teaspoons of mashed white sweet potato, salt. Cook for 10 minutes or so, depending on the exact style of oats.
Results: A very nice addition to the collection. The sweet potato was mild enough that it enhanced the oat flavor (what little there was) without getting into a fight with it.