I'm not entirely sure whether these are a dessert, a breakfast, a side dish, or a snack... but, these little sweet potato dishes are divine. A hint of sweetness, a creamy, pumpkin-pie like flavor, with a little chew to them... yum. And, what's better -- they use up those leftover sweet potatoes and rice you might have little dabs of hanging around in your fridge. Thanks, Amy, for such a fun recipe.
Sweet Potato Treats - Modified from Amy at Simply Sugar and Gluten Free
{Print Recipe}
1 C sweet potato, pureed/mashed*
1 C cooked brown rice
3/4 C milk
1 egg, lightly beaten
1 T brown sugar
1 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/8 tsp. ginger
1/8 tsp. cloves
*I used 1 C mashed sweet potato that I had previously cooked for dinner.
Preheat the oven to 375 and prepare 4 ramekins or small baking dishes by spraying them with cooking spray.
Mix together milk, egg, and spices in a bowl. Add in brown sugar.
Add in pureed/mashed sweet potato and stir to combine.
Stir in the brown rice.
Spread the sweet potato mixture into the ramekins/dishes.
Bake at 375 for ~20 minutes, until middle is almost set. Then, remove from the oven and top with additional cinnamon and brown sugar.
Return to the oven, and bake until lightly browned -- about 5 more minutes.
Allow dishes to cool for about 10 minutes before serving.
Adding a dollop of whipped cream would be amazing.
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This looks amazing!!! Perfect for this time of year...cozy! Thanks for your sweet comments on my blog recently. I've been kind of in a blogging/responding slump because of other busy-ness in life. I think life is slowing down a little bit though, so I'm thrilled about that! :)
ReplyDeleteI love your site and all your wonderful recipes!
They sound almost like a thick rice pudding. If your instinct is to serve them with whipped cream, they are probably a hot dessert.
ReplyDeleteI love sweet potatoes and adding the rice sounds GREAT!!! Geri
ReplyDeleteYep! I'm all over adding that whipped cream:) Just wanted to let you know that Mister Linky is up for Crock Pot Wednesday. Come share a favorite.
ReplyDeleteI have some leftover pureed butternut squash. I wonder if I could substitute it for the sweet potato...probably wouldn't be considered a dessert, but might work as a side dish. I think I'll try it and see.
ReplyDeleteThese sound delicious and I love your pictures! Great job!!!!!
ReplyDeleteThis looks like the ideal dessert and/or side dish depending on the time of day. For me at least. Sweet potatoes make me swoon.
ReplyDeleteIn response to your comment on my blog, you could probably leave the pine nuts out altogether and it would be fine. Or I bet that chickpeas or white beans would be great as a thickening agent (which is essentially what the nuts are used for). Let me know how it turns out if you make the substitution! I would love to find a lower fat way of making pesto.
I love "leftover" dishes like this! And sweet potatoes are so delicious!
ReplyDeleteMmmm! Those look tasty! Thanks for sharing. :-)
ReplyDeleteSo I'm wondering, is it 1 cup rice cooked, or 1 cup cooked rice? I know, maybe a weird question, but 1 cup rice cooked makes 2 cups of rice and that's twice as much. Thanks
ReplyDeleteI see Blogger didn't save my comment last week. I'm back though, because I'm featuring your sweet potato treats in this week's Save Room for Dessert.
ReplyDeleteSounds yummy!! :-)
ReplyDelete