Serves 2 - 4
Low Histamine
Vegan
½ tsp olive oil
½ cup non-dairy milk
1 tsp fresh grated ginger
1 garlic clove
2 large sweet potatoes peeled, diced into large pieces
¼ tsp dried sage
pinch salt and black pepper optional
¼ cup oats
⅛ cup pistachios + more to garnish
¼ tsp garlic powder
1 tsp maple syrup
1 tsp olive oil
¼ tsp dried sage
¼ tsp dried rosemary
pinch salt and black pepper optional
1. Heat oven to 180°C
2. Put diced sweet potato into a large pot of cold water.
3. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
4. Once tender, blend together sweet potatoes with ginger, olive oil, sage, seasoning (if using) and non dairy milk in a food processor. You want to get it nice and creamy.
5. Spoon into a baking dish.
6. Blend together all the ingredients for the oat topping until it becomes a slightly sticky, fine powder.
7. Sprinkle topping over the sweet potato mixture, adding a few extra pistachios on top - pretty.
8. Pop in oven for 10-12 mins to warm through and brown on top, but make sure it doesn’t burn.
9. Garnish with sage leaves and serve.
Roasting the sweet potato instead of boiling will add a richer flavour.
Recipe adapted from throughthefibrofog.
