"Okay, this is really a dessert, but it's fabulous for breakfast!..."
INGREDIENTS
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2 eggs
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2 cups mashed cooked sweet potato (from about 3 large baked sweet potatoes)
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¾ cup granulated sugar (see notes for sub)
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2 - 3 tsp pumpkin pie spice (to taste, I used about 2 ½ tsp; see notes)
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1 cup full-fat, canned coconut milk
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¼ cup gluten-free flour, sifted (your choice—your favorite gluten-free all-purpose flour mix; a finely ground, single flour, like rice flour; or sifted coconut flour for a grain-free version)
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cinnamon, enough for sprinkling if desired