WATCH: Sweet potato pecan breakfast bake

Food24
8 servings By Food24
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Tap for method

Ingredients (10)

2 cup sweet potato — peeled, steamed and pureed until smooth
3 eggs — separated
2 Tbs maple syrup
1 tsp vanilla — extract
1 cup almond flour
1 tsp baking powder
3 tsp cinnamon — ground
1 pinch salt
1/4 cup pecan nuts — raw, roughly chopped
8 pecan nuts
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Tap for ingredients

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.

WATCH how to make it below..


ALSO TRY:

Sweet potato rösti hearts

Sweet potato and smoorsnoek

Bangers and sweet potato mash

 



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