Here is the recipe for the Agave sweet potatoes and Ginger gravy
5 cups of Peeled and chopped sweet potatoes
4 tablespoons of Ground Ginger
1 cup of Splenda
4 tablespoons of EVOO
2 teaspoons of pepper
1 teaspoon of
1/4 cup of Gluten free flour
1/2 cup of water
1/2 cup of soy/hemp/almond/coconut milk
1 teaspoon of Thyme
1/2 teaspoon on Onion Powder
1/2 teaspoon of Minced Garlic
5 tablespoons of Agave
Start with 5 cups of Sweet Potatoes
Peel and chop to equal sizes and then boil for about 15-20 mins or until fork tender.
Drain sweet potatoes and return to same pot. Mash Sweet Potatoes in pot with hand masher or hand mixer
Add 1 teaspoon of Ginger and non-dairy milk, 1 teaspoon of thyme and 2 tablespoons of agave and pepper to the potatoes for a creamy texture.
To make the gluten free Ginger gravy.
Mix flour, oil and 3 tablespoons of ginger in a sauce pot. Make a "rue" buy cooking picture on low. A paste will form, this is what you are looking for. Brown this paste (Rue) and in the sauce pot until golden brown. Once the desired color is reached, turn heat on high and slowly wisk in the water slowly and 1/2 cup of Splenda, 1/2 teaspoon of onion powder and 1/2 teaspoon of garlic. This will create your gravy. Note that gravy can be thinned with additional water. Gravy will thicken as it cools.