Sweet potato pecan breakfast bake

Flavours of carrot cake mixed with pumpkin pie!
 



 
 

Ingredients

 
  • 2
    cup
    sweet potatoes –peeled, steamed and pureed until smooth
  • 3
    large room temperature eggs – separated
  • 2
    Tbs
    pure maple syrup
  • 1
    tsp
    vanilla extract
  • 1
    cup
    almond flour
  • 1
    tsp
    baking powder
  • 3
    tsp
    ground cinnamon
  • 1
    pinch
    salt
  • 1/4
    cup
    raw pecan nuts – roughly chopped
  • 8
    whole pecans for topping
 
 

Method

 

Preheat oven to 180 degrees C and grease a medium size oven dish.

Combine sweet potato, maple syrup and egg yolks in a large mixing bowl and mix thoroughly.

In a separate smaller bowl combine almond flour, baking powder, cinnamon and salt. Add the dry ingredients to the sweet potatoes and stir through. Add the chopped pecans.

Whisk the egg whites until they are light and foamy but not too stiff. Fold them into the sweet potato mixture and pour into the prepared baking dish. Bake uncovered for 30 mins and then top the dish with a piece of tinfoil for another 20 – 30 mins. Leave to cool slightly before serving.

Optional: Serve with a dollop of full cream Greek yoghurt.

Recipe by: Tessa Purdon.


 

 

Read more on: breakfast  |  recipe  |  bake
 

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