Sweet Morning Potatoes (Simply Sugar and Gluten Free Recipe)

1/2  cup		sweet potato, cooked & peeled
3  tablespoons		2 or water
3/4  cup		light soy milk
1		egg, lightly beaten
1  teaspoon		vanilla
1/2  teaspoon		nutmeg
1/2  teaspoon		ginger
1/8  teaspoon		cloves
1  tablespoon		flax meal
1  cup		cooked brown rice
1/4  cup		chopped pecans
2  tablespoons		agave

Tip: Click on the ingredient links to learn the nutritional information for all the Sweet Morning Potatoes (Simply Sugar and Gluten Free Recipe) ingredients. The serving size for any ingredient in Sweet Morning Potatoes (Simply Sugar and Gluten Free Recipe) may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 375 degrees F. Prepare 4 small souffle dishes with cooking spray.

Cut sweet potato into large pieces and place in bowl of mini-food chopper. Add 2 tablespoons of water and process until smooth, adding more water if needed to make a thick, smooth puree. Measure 1 cup and place into a medium bowl. Whisk in milk, egg, agave, nutmeg, ginger, cloves, and flax until smooth. Stir in brown rice.

Divide evenly between the four souffle dishes. Place on a baking tray and bake for 20 to 22 minutes, until sweet potato mixture is mostly set. It will still be a little runny in the middle. While sweet potato mix is baking, combine pecans and 1 tsp agave in a bowl, making sure pecans are coated. Set aside.

Once sweet potatoes are almost set, top with pecans, dividing evenly among the four dishes. Bake for another 5 to 7 minutes, until a toothpick tests clean and pecans are lightly toasted. Let cool slightly and serve warm.