Slightly Indulgent Mondays & Sweet Morning Potatoes
September 27, 2009 { }
Don’t miss today’s give-away – bon appetit’s fast, easy, fresh cookbook with 1,100 simple recipes for everyday. Just link or leave a comment – details below!
Sweet potatoes are one of my favorite root vegetables, being so versatile. Delicious when pricked lightly with a fork and oven baked, served hot with a little salt, pepper, and butter, made into fries (my Parmsean Crusted Sweet Potato Fries are one of Joe’s favorites), or any number of holiday desserts. I like the skin the best, with just a little orange flesh clinging to it.
Lately I’ve been working on ways to get more fiber and grains in my diet, especially at breakfast. When I saw Katie’s Pumpkin Pie Oatmeal at good life {eats} I decided to play around with it, using sweet potatoes instead, and make my own Slightly Indulgent sugar-free, gluten-free version. I found this to be a great alternative to fried potatoes at breakfast, and it makes a great brunch dish as well – and a great way to use up leftover sweet potatoes and brown rice.
Sweet Morning Potatoes
Serves 4 as a sideFor 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 riceFor topping:
¼ cup chopped pecans
1 teaspoon agavePreheat 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.
This Week’s Featured Blogger – Sara (a.k.a. SnoWhite) and her Lemon Raspberry Cake from Finding Joy in My Kitchen
Sara’s blog is a virtual fairy tale, one of love and healing and lots of fabulous food. Her husband gave her the nickname SnoWhite because of the way she lovingly cares for her home. After a good night kiss one one of she and her husband’s, whom she affectionately refers to as Frog Prince, she had a life-threatening allergic reaction to the nuts he had eaten earlier that day. She was propelled into her kitchen, initially in fear for her life. After many pies, cookies, and cakes SnoWhite found joy in her kitchen.
SnoWhite initially started blogging to share recipes with her mom, who, along with her Grandma, inspired her through their own examples to create healthy food. She doesn’t think twice about using applesauce for oil, yogurt for sour cream, or reducing butter in any recipes because of them. Her favorite places to find new recipes are from other bloggers because they come from real kitchens with everyday ingredients from the world’s busiest chefs.
If you haven’t done so yet, take the time to browse through SnoWhite’s blog, Finding Joy in My Kitchen. At the very least, you’ll find fabulous pictures, healthier recipes, and so much inspiration.
This Week’s Give-Away
Last week’s give-away winner of Martha Stewart’s book Cupcakes was Kara from Home…With Purpose.
This week’s give-away is another of my favorite cookbooks – bon appetit’s fast, easy fresh by Barbara Fairchild. Filled with 1,100 recipes using fresh and simple ingredients that you can make on weeknights, this is one book you’ll love having in your cooking library.
To be eligible to win, simply link your slightly indulgent recipe or leave a comment. Do both and you’ll be entered twice.
Please remember to use proper blog carnival etiquette and link back to this post. Also, please let us know who you are and what you’re sharing – i.e. – Amy Green @ Simply Sugar & Gluten Free (Sweet Morning Potatoes)
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Tags: breakfast > rice > Slightly Indulgent Mondays > sweet potatoes
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20 Responses to “Slightly Indulgent Mondays & Sweet Morning Potatoes”
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About Amy Green
Nearly 6 years of living free of refined sugars and gluten has stopped my food cravings enabled me to maintain a 60+ pound weight loss. Today I live with enormous freedom. Join me as I create healthier food that's SS&GF and delicious. I hope to help you do the same. Read more about my story here.
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All photos and text (unless otherwise noted) on Simply Sugar & Gluten-Free are my own creations - and my intellectual property, all rights reserved. Please do not publish my work without my consent. Of course, you can use my work as inspiration to build upon (what a gift it would be to inspire others!) and in that case a link back would be appreciated. Copyright 2009, all rights reserved.
September 27th, 2009 @ 10:25 pm
I love sweet potatoes too! Since my hubby is allergic to pumpkin, we use sweet potato for so many things. We’ll have to try this (minus the nuts, of course)
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September 28th, 2009 @ 7:15 am
Triple Coconut Crusted Chicken is slightly indulgent b/c it is gluten free. Also, I use unsweetened flaked coconut. …and it’s basically fried!
Amy, I too love sweet potatoes! Yours is a very yummy looking recipe!
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September 28th, 2009 @ 8:25 am
Both recipes sound amazing. I’m excited about the chance to win the cookbook. Thank you!
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September 28th, 2009 @ 8:38 am
I love sweet potatoes for breakfast! I’ve been known to bring a baked sweet potato for breakfast to work! Yum.
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September 28th, 2009 @ 9:13 am
My husband is not a fan of sweet potatoes. He has learned to like sweet potato fries so I will keep working on him. Your recipe sounds great.
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September 28th, 2009 @ 10:18 am
[...] Slightly Indulgent Mondays Posted on September 23, 2009, in What's Cookin' [...]
September 28th, 2009 @ 10:19 am
I checked this cookbook out from my library and it is a great cookbook. It is on my wishlist.
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September 28th, 2009 @ 10:35 am
My middle son and I both love sweet potatoes. These look yummy! Thanks for sharing!
~Liz
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September 28th, 2009 @ 4:04 pm
Bon appetit has the best recipes. I would love this cookbook!
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September 28th, 2009 @ 4:13 pm
[...] I’m also submitting this recipe to Amy’s Slightly Indulgent Mondays. Amy hosts this weekly roundup of recipes that are just a little bit healthier. You don’t [...]
September 28th, 2009 @ 4:32 pm
Oh, how I’d like the flight attendant to walk by and hand me one of those ramekins of your Sweet Morning Potatoes right now, Amy! Guess I’ll settle for a Larabar shortly.
I’ve added a link to my latest post on the Flourless Chocolate Banana Honey Walnut Cake. Isn’t that a mouthful? LOL A Slightly Indulgent Monday mouthful, as you say. It’s gluten free, dairy free, and refined sugar free. Great chocolate and honey flavor with some nuttiness–one piece is very satisfying.
It looks like another great roundup, Amy! Thanks for hosting this weekly event.
Congrats again on your Build A Better Burger success … I’m in awe!
Shirley
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September 28th, 2009 @ 5:28 pm
Okay – Yum! I adore sweet potatoes, and I love the idea of having them for breakfast =D. Also, that cookbook looks like a good one!
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September 28th, 2009 @ 6:50 pm
Sweet potatoes are my favorite too! We make sweet potato fries at least once a week and these morning potatoes look so good!
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September 28th, 2009 @ 7:33 pm
Thank you Amy, Thank you, Thank you!! I have been searching for what to eat for breakfast. I bought a sweet potato this evening after getting the idea of a baked pureed sweet potato for breakfast from one of your fellow bloggers (thedailydietribe). I am enjoying the links from Slightly Indulgent Mondays so very much – getting lots of ideas. Thanks again.
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September 28th, 2009 @ 8:23 pm
Those potatoes look delicious! I’m loving this group of slightly indulgent goodness. Thanks for hosting!
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September 28th, 2009 @ 8:34 pm
[...] Simply Sugar and Gluten Free’s Slightly Indulgent Monday [...]
September 29th, 2009 @ 7:43 am
Mmm…sweet potatoes are one of my favorite thing to have for breakfast!
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September 29th, 2009 @ 8:45 pm
First off, I absolutely LOVE your blog colors and design. Everything is so soothing and pleasantly — hmmm, what word am I looking for? Wonderful, with a splash of “girlie” thrown in. It’s great.
Okay, on to this yummy looking breakfast. We’re on the same page with this. I had roasted brown rice made into a sweet and creamy cereal this morning. I haven’t used sweet potatoes yet for breakfast, but after reading your post, they’re on my list to try.
Melissa
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October 7th, 2009 @ 8:12 pm
The brown rice in this recipe intrigues me. I love sweet potatoes and the combination is very interesting. I made the souffles today for breakfast which was actually closer to lunch and I also had the one remaining souffle for dinner. It is delicious, beautiful and fun! I took a souffle to my Mom and she loves it too. My husband agreed and said he’d like to have it again. It was easy to make and would be a wonderful brunch side for company. Thank you Amy!
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Amy Reply:
October 7th, 2009 at 8:21 pm
I am so glad you like it – I used brown rice because it’s a great grain and so much cheaper than GF oats. You could use any grain, really, but I happen to like the chewiness. Thanks for sharing this!
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