This is a filling main dish. It is easy to make and even if the cooking time is considerable, you can sit and wait or prepare other things when your oven is doing the cooking....
If you prefer a more decisive taste you can mix the sweet potatoes with the white ones and not add the honey.
Serves: 4/6 - Preparation time: 10/15 minutes - Cooking time: 45 minutes + 30 minutes
5 large sweet potatoes (or can swap and use 1or 2 white potatoes to reduce the sweetness) *bake them at 200 degrees C for 45 minutes, until soft, let them cool, then remove the skin.
100gr of quinoa
2 eggs, beaten
60gr melted grass-fed butter
1/2 cup coconut milk
1/2 tsp sea salt
1 cup almond flour
2 tbsp coconut flour
1 tbsp honey (optional)
1 cup chopped pecans
1 tbsp rosemary.
Preheat oven to 180 degrees C.
Cook the quinoa in salted boiling water for 10 minutes; drain and cover. Let is stand for 5/10 minute and then, with a fork fluff it (it will grow in volume).
Place the potatoes, eggs, melted butter, coconut milk, rosemary and salt (1/2 tsp) in a mixing bowl.
Mash the potatoes and mix thoroughly all the ingredients. Add the quinoa.
Pour into a baking dish, well oiled.
Place the almond and coconut flour, honey salt (1/2 tsp), and melted butter in a medium mixing bowl.
Stir until combined. Add the peacans.
Sprinkle the mixture in an even layer over the sweet potatoes dish.
Bake for 30 minutes until golden brown.