Amaranth is a gluten-free ancient grain with a sweet, slightly nutty flavor. Rich in protein, this delectable porridge is the perfect way to start your morning. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/roasted-sweet-potato-amaranth-porridge —Healthline
Preheat oven to 400˚. Wrap each sweet potato in a piece of aluminum foil and bake 45 minutes or until tender. Peel and mash one sweet potato. Peel and cube remaining sweet potato when fully cool. Refrigerate both.
Place amaranth in a large bowl and add enough cold water to cover by an inch. Refrigerate overnight.
Stir together mashed sweet potato, almond milk, cinnamon, ginger, extracts and salt in a large saucepan over medium-high heat. Add drained and rinsed amaranth and bring to a boil. Reduce heat and simmer, covered, stirring frequently, 15 minutes, adding additional almond milk or water as needed. Remove from heat and let stand, covered, 15 minutes.
Meanwhile, brown cubed sweet potatoes in oil in a large skillet over medium-high heat.
To serve, top portions of amaranth mixture with cubed sweet potatoes, honey and chopped almonds.