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)
