I am so ready for fall. We have only been back to school for a week and I am already buying pumpkin scented candles and planning out all my pumpkin spice treats. I think Starbucks releases the #PSL on September 1st and you should all just know - true story - I will be drinking one the day after my Whole130 is over. I love fall and the yummy food that comes with it. Spiced sweet potato custard with cranberries and pecans is about as fall as it gets, and when I made this for my breakfasts this week I seriously contemplated eating the whole pan.
I have made this exact recipe with a can of pumpkin and pumpkin pie spice, but I saw the can of sweet potato and thought it would be a good switch up.
Spiced Sweet Potato Breakfast Custard with Cranberries and Pecans
2 ripe bananas
1 can of full fat coconut milk
1 can of sweet potato puree
2 tbs of almond butter
1 tbs Raz el hanout
Optional toppings: Cranberries and pecans
|Mash the bananas and beat in four eggs|
|Add sweet potato, coconut milk, almond butter and spices|
|Blend with an immersion blender|
|Pour into a baking dish and sprinkle a few whole30 compliant cranberries (they are sweetened with apple juice NOT sugar) and some chopped pecans.|
|Bake at 350 for 45 minutes or until firm|
|This stuff is SO good. It would make a great paleo friendly dessert/breakfast for Thanksgiving or Christmas. And it is toddler approved.|
|I portioned it out into tupperware for breakfast this week. It can be eaten cold or heated up! I like it cold because it has a firmer texture that way.|
I liked the combination of raz el hanout with this. It's like a warmer spicy pumpkin spice blend. Adds a little something extra to it. Another really good option would be to mix in baked apple pieces or blueberries. I may experiment with a few other variations of this breakfast custard during the next few months of my whole130.
The original recipe comes from The Louisiana Bride.