Sweet Potato Bake

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Sweet Potato Bake

Source: Taste of Health

 

2 cans (29 oz. each) cut yams in light syrup, drained

3/4 cup pure maple syrup

1 tsp. pure vanilla

1/8 cup canola oil

1/3 cup and 1/2 cup vanilla-flavored almond milk

2 Tbsp. flax seeds

 

Place yams, maple syrup, vanilla, oil and 1/3 cup of the almond milk

in mixer on medium speed, and mix well. In blender on high speed,

blend flax seeds and remaining almond milk for 2 minutes. Scrape

down sides of your blender and blend again until mixture becomes very

thick, about 2 more minutes. Place flax mixture in a large glass

measuring cup and cook in microwave on high for 1 1/2 minutes (will

bubble). Pour flax mixture into the sweet potato mixture, and beat

until light and fluffy-looking. Put into a round 10- or 11-inch

quiche pan. Cover with topping (below) and bake at 350 degrees F.

for 30 minutes.

 

Topping:

 

1/2 cup sucanat

1/2 cup gluten free flour of choice

1 cup coarsely chopped pecans

1/4 cup canola oil

 

Mix sucanat, flour and pecans together well. Coat with oil and mix

to form crumb topping. Sprinkler over sweet potato bake and bake as

above. Topping will brown in the oven.

 

Serves: 18

Calorie per serving: 239