Sweet potatoes are one of my favourite vegetables, and most definitely one of my favourite sources of carbs. I eat them all the time, and they are a staple in our houselhold. They are also really awesome to bake with because they have a relatively neutral taste and add a ton of vitamins and nutrients to any baked product.
Sweet potatoes are easily digested and are very high in dietary fibre. They are also a great source of potassium, as well as Vitamin C, B1, B2 AND B6. So, I think its safe to say that adding them to your breakfast is probably a fantastic idea.
Sheldon and I both lead very busy lives. He starts work at 5 am and often only gets home after 7 pm. I finish teaching at 4;30 and am often only home at 7 pm after gym. I then cook dinner and from there I prep for work the next day, work on recipes or type things to post on here, or I study. Suffice to say, things are quite hectic! We soon realized that if we didn’t make an effort, and make time for one another, we would become two passing ships. That was when I decided to make a Sunday morning tradition of waking Shel up with some breakfast in bed. On this particular Sunday, still half asleep, I opened the fridge and found NOTHING but the bare essentials.
Using some creativity, I came up with these and its been our ‘go to’ crumpet recipe ever since.
Sweet potato crumpets
Ingredients
- 1/2 large sweet potato, cooked and mashed
- 1/4 cup oat flour
- 1 TBS flaxseed powder
- 2 egg whites
- 1 egg
- 1 TBS honey
- 1 tsp cinnamon
- 1/2 tsp bicarb
Instructions
Add the mashed sweet potato, egg whites, egg and honey to a blender or food processor and blend until smooth and creamy.
Gently fold in the rest of the ingredients and set the mixture aside to thicken (for about 5 minutes).
While the mixture thickens, spray a non stick pan with some cooking spray and allow the pan to heat thoroughly.
Spoon the mixture onto the heated pan and wait until little bubbles start to appear on the surface of the crumpet before flipping over onto the other side.
Stack your crumpets on a plate and serve with some greek yoghurt, fat free yoghurt, honey, nut butters or fresh fruit.
Jo's Notes
The crumpets can be made ahead of time and frozen.
what do you think?