Baked Sweet Potato

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Baked Sweet Potato

Sweet potatoes are diabetic-friendly and excellent for a dessert if combined with a small amount of a lower-GI (glycemic index) sweetener, such as coconut sugar. They are loaded with fiber, vitamins, minerals and antioxidants.

2 large sweet potatoes, peeled and cut into chunks
1 egg york (Omit if you are allergic to eggs)
2 Tbsp butter
4 Tbsp sugar, such as coconut sugar
2 Tbsp almond milk
1/2 tsp Cinnamon powder

1. Boil sweet potatoes until soft. Drain water and mash the potatoes.
2. In the same pan, heat the potatoes, add butter, egg york, sugar, milk and cinnamon.
3. Divide the mixture into small cocotte dishes and bake at 375F/190C for 20 minutes.

Servings: 6

 

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