For something semi-sweet, nurturing and filling as either breakfast or a snack. Low sugar (no sugar if you substitute the macadamia cream for yoghurt or cream) and quick and easy to make.
Peel and chop 2 large sweet potatoes. Boil until soft, drain and sit in the pot.
Mix eggs and coconut flour together at a ratio of 6:2. Add desiccated coconut and stir in. Make sure all ingredients are well combined.
In a frying pan heat some coconut oil. Add the coconut and egg mixture and stir with an egg flipper, ensuring the bottom does not stick. Keep stirring and tossing over in the pan, until it resembles a crumbly mix and all ingredients are dry.
Add 1 can of coconut cream, 1 Tbs of allspice and 1 Tbs cinnamon. Mix well with a potato masher. Stir until all ingredients well combined.
Serve with some fruit in season (pictured here with paw paw / papaya and pineapple) and coconut macadamia cream. To make a vegan version, replace coconut crumble with nut crumble. Also goes well with yoghurt and/or cream.
Please note that 2 large sweet potatoes serve around 8 people. Halve or quarter the amounts for other quantities.
©2014 Zaia at wholefoodcookery.com – spiced sweet potato recipe, paleo, primal, gluten free, vegetarian and low fodmap.