• SnoWhite

    posted on September 27, 2009 at 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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  • Kim, The Food Allergy Coach

    posted on September 28, 2009 at 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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  • Tammy C

    posted on September 28, 2009 at 8:25 am

    Both recipes sound amazing. I’m excited about the chance to win the cookbook. Thank you!

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  • Alta

    posted on September 28, 2009 at 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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  • Linda

    posted on September 28, 2009 at 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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  • Lynn

    posted on September 28, 2009 at 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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  • Liz@HoosierHomemade

    posted on September 28, 2009 at 10:35 am

    My middle son and I both love sweet potatoes. These look yummy! Thanks for sharing!
    ~Liz

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  • Lisa

    posted on September 28, 2009 at 4:04 pm

    Bon appetit has the best recipes. I would love this cookbook!

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  • gfe--gluten free easily

    posted on September 28, 2009 at 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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  • Lauren

    posted on September 28, 2009 at 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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  • Jenn AKA The Leftover Queen

    posted on September 28, 2009 at 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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  • Sandy Gillett

    posted on September 28, 2009 at 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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  • Trish

    posted on September 28, 2009 at 8:23 pm

    Those potatoes look delicious! I’m loving this group of slightly indulgent goodness. Thanks for hosting!

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  • Iris

    posted on September 29, 2009 at 7:43 am

    Mmm…sweet potatoes are one of my favorite thing to have for breakfast!

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  • glutenfreeforgood

    posted on September 29, 2009 at 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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  • Sandy Gillett

    posted on October 7, 2009 at 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:

    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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  • Trish

    posted on January 4, 2011 at 11:56 am

    Just made this lovely sweet potato and brown rice dish this morning. It turned out fantastic! I doubled my sweetener by adding some xlitol, and I also replaced the agave with raw honey. I left off the topping and kept my spices simple, just cinnamon and nutmeg for me. Not big on ginger (except in my Asian foods) or cloves. And I used almond milk that was slightly sweetened as that’s all I had on hand. I ate this warm with some TruWhip topping…perfect! I think I would prefer it to rest a few hours next time to give the spices time to settle down and allow the flavors to incorporate well. Otherwise, great morning dish/treat/dessert/whatever…and healthy, too! ;-)

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    Amy Reply:

    @Trish, Thanks for sharing your variation, Trish! It’s always fun to hear how someone else would make it. I agree, it’s delish and good for you.

    Hugs,
    Amy

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  • shannon

    posted on July 14, 2013 at 7:05 am

    This is a great recipe! I have made this several times. I made it with amaranth and quinoa and a mixture of the two because those are the grains I use the most. It is a wonderfully satisfying breakfast. The last couple times I made this I doubled the batch and baked it in a bread pan. Came out great.

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    Amy Reply:

    @shannon, YUM! So smart. Quinoa would be divine! Have you ever popped your amaranth. I have that on my list of things to do.

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