4 medium sweet potatoes • 1/4 cup heavy whipping cream
1 egg • 1 T butter, salted • 1/2 tsp salt • 1/4 tsp fresh nutmeg
1 tsp cinnamon • 1 tsp orange zest
1/2 C rolled oats • 1/2 C almond flour • 1/4 C pecans, chopped
1 T flaxseed meal • 2 T butter • 1 T maple syrup or agave nectar
I thought for sure I had blogged about this side dish before. It’s one of my favorites, it’s also one of my family’s favorites. My son calls this dish potato candy so you can’t go wrong with that, especially since I add very little sugar. I serve this dish for Thanksgiving each year but its really great to serve throughout the year. I came across a similar variation of this recipe several years ago while celebrating Thanksgiving with some good friends, since then, I have adapted the recipe to my own liking and cut out the gluten. The hint of nutmeg and orange in this dish coupled with the crunchy, nutty topping is simply mouth watering. It also goes along nicely with a big juicy steak!
Preheat oven to 400 degrees F.
Directions: Bake the sweet potatoes wrapped in foil at 400 degrees for an hour or until tender. I order to get the sugary sweet taste and creamy consistency in your sweet potatoes don’t skip this step and microwave them instead, you won’t get the same results. Lower the oven temperature to 350 degrees F. while skinning potatoes.
Place the skinned sweet potatoes in a large mixing bowl or your standing electric mixer. Add in the whipping cream, egg, butter, salt, nutmeg, cinnamon and orange zest. Beat ingredients together until smooth and place in a baking dish. Bake at 350 degrees for 20 minutes uncovered. Meanwhile, prepare the sweet potato topping.
Topping Directions: In a small mixing bowl combine the rolled oats, almond meal, flaxseed meal, chopped pecans, butter and the maple syrup. Mix until ingredients appear to resemble crumbles. Once sweet potatoes have baked 20 minutes add the topping and continue to bake another 20 minutes uncovered until golden on top. Enjoy immediately.
… Happy Friday.