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My BIG FAT Grain Free Life: Streusel Stuffed Sweet Potatoes (grain free, gluten free, refined sugar free, dairy free)

Tuesday, November 22, 2011

Streusel Stuffed Sweet Potatoes (grain free, gluten free, refined sugar free, dairy free)

Years ago, I came across a recipe for Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel from Tyler Florence of The Food Network that instantly became a Thanksgiving family tradition.  

I just revamped it tonight subbing quinoa flakes for the all-purpose flour and coconut sugar for the light brown sugar.  It came out of the oven a winner.  I hope you think so too.

As an aside, quinoa is not a grain but a seed and though it is not SCD "legal", I find we are able to tolerate it well at this stage of our intestinal health.

HAPPY THANKSGIVING EVERYONE!

Streusel Stuffed Sweet Potatoes (grain free, gluten free, refined sugar free)

Ingredients:

8-10 small sweet potatoes
1/2 cup coconut sugar
1/2 cup quinoa flakes (can be found at health food stores)
1/4 cup blanched almond flour (I use Honeyville)
1 teaspoon cinnamon
1/4 teaspoon sea salt
3/4 cup pecan pieces
1/2 cup ghee, room temperature

Instructions:

Preheat oven to 400F.  Scrub sweet potatoes and prick with a fork.  Bake in oven on parchment-lined baking pan until cooked through (45 minutes to one hour).

Meanwhile, in a medium bowl, combine coconut sugar, quinoa flakes, almond flour, cinnamon, salt and pecans.  Add ghee by tablespoonfuls and mix with a fork until well combined.

When sweet potatoes have finished baking, make a slice in the top lengthwise and push ends together to open.  Stuff lots of the streusel topping inside.  Bake again for 10-15 minutes or until getting brown and bubbly. (Watch carefully so pecans don't burn.)

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