2-Ingredient Whole Wheat Sweet Potato Gnocchi w/ Cinnamon Agave Glaze

2 grain, 1/2 protein (in 80g serving)

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2 cups mashed sweet potato // ~2 medium sweet potatoes or 1.5 large

1.5 cups whole wheat flour

>>Pierce 2 medium sweet potatoes with a knife or fork and place in the oven at 425F for about an hour. Make sure they are soft enough to mash when you take them out. It is better to overcook than undercook. Once ready, split the potatoes in half and let them cool for about 10 min. Scrape the meat from the skins and mash. It should come to be about 2 cups of mashed sweet potato. Slowly add the whole wheat flour while kneading the “dough”. You want to add enough flour to make a dough, but not too much to overpower the taste. You should be able to stick your finger into the mixture, see an imprint, and not be left with gooey fingers. Roll logs and cut 1″ balls. Drop into boiling water and let cook about 2-5min, or until they have floated to the top.

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Once they are cooked, I like to spread them out and freeze them. To reheat, simply sauté on the stovetop (since they are already cooked- it only takes about 2 mins).

To serve, I mixed sour cream (or greek yogurt) with cinnamon. I sprinkled raisins over the dish and drizzled agave. I HIGHLY recommend doing this as it adds so much more flavor and a kick of sweetness. (Plus- then you can use up some fat and fruit exchanges without much thinking!)

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