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.
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