Author Notes
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
Ingredients
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2
large sweet potatoes
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1 cup
amaranth
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2 cups
almond milk or water
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1/4 teaspoon
ground cinnamon
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1/4 teaspoon
ground ginger
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1/2 teaspoon
vanilla extract
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1/4 teaspoon
almond extract
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1/8 teaspoon
salt
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1 tablespoon
olive oil
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1/4 cup
honey
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1/4 cup
toasted almond, chopped
Directions
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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.
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Place amaranth in a large bowl and add enough cold water to cover by an inch. Refrigerate overnight.
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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.
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Meanwhile, brown cubed sweet potatoes in oil in a large skillet over medium-high heat.
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To serve, top portions of amaranth mixture with cubed sweet potatoes, honey and chopped almonds.
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