Roasted Sweet Potato Amaranth Porridge

1. 1

   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.

2. 2

   Place amaranth in a large bowl and add enough cold water to cover by an inch. Refrigerate overnight.

3. 3

   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.

4. 4

   Meanwhile, brown cubed sweet potatoes in oil in a large skillet over medium-high heat.

5. 5

   To serve, top portions of amaranth mixture with cubed sweet potatoes, honey and chopped almonds.

* Per serving · 4 servings · Values may vary.