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.
