Recipe Review: Sweet Morning Potatoes

This dish was so tasty! (And a yummy change from my normal oatmeal breakfast routine. I loved this recipe and it left me wishing I had more leftover sweet potatoes and brown rice. This recipe is also very frugal and filling. I loved it! :)      

I am going to quote Amy’s recipe here (but go here for the original recipe and pictures-believe me her picture is much prettier!) since it is the exact same as what I did except that i added some raisins (1/4-1/2 c.) and baked it in a bread pan (for a little  bit longer—-check to see if it’s done at 30 minutes instead of 20) since I didn’t have soufflé dishes. I also didn’t add the topping she did, but feel free to add it if you want. And when it says agave, feel free to use honey instead if you so desire. And for the milk, if you can’t have milk, use water or a dairy-free milk alternative. 🙂 Enjoy!

 

Ok, here it is:

“Sweet Morning Potatoes
Serves 4 as a side

For potatoes:

1 sweet potato, cooked & peeled
about 2 – 3 tablespoons water
¾ cup milk
1 egg, lightly beaten
2 tablespoons agave nectar
1 teaspoon vanilla
½ teaspoon nutmeg
½ teaspoon ginger
1/8 teaspoon cloves
1 tablespoon flax meal
1 cup cooked brown rice

For topping:

¼ cup chopped pecans
1 teaspoon agave

Preheat oven to 375 degrees F.  Prepare 4 small soufflé dishes with cooking spray.

Cut sweet potato into large pieces and place in bowl of mini-food chopper.  Add 2 tablespoons of water and process until smooth, adding more water if needed to make a thick, smooth puree.  Measure 1 cup and place into a medium bowl.  Whisk in milk, egg, agave, nutmeg, ginger, cloves, and flax until smooth.  Stir in brown rice.

Divide evenly  between the four soufflé dishes.  Place on a baking tray and bake for 20 – 22 minutes, until sweet potato  mixture is mostly set.  It will still be a little runny in the middle. While sweet potato mix is baking, combine pecans and agave in a bowl, making sure pecans are coated.  Set aside.

Once sweet potatoes are almost set, top with pecans, dividing evenly among the four dishes.  Bake for another  5 – 7 minutes, until a toothpick tests clean and pecans are lightly toasted.  Let cool slightly and serve warm.”

 

Thanks AMY! 🙂 Be sure to check out some other amazing recipes at her site

• Posted in: Breakfast ♦ Corn-Free ♦ Dairy-Free ♦ Easy Meals ♦ Frugal ♦ Gluten-Free ♦ Nut-Free ♦ Recipes ♦ Sugar-Free
• Tagged: recipes frugal