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
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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