nut flour for AP flour* Sweet Potato Gnocchi. Cook a sweet potato, remove the skin, mash, slowly add nut flour until you get the right "pasta" consistency. (Maybe - 1 c of flour per yam.) Then boil. They're done when they float to the surface.
Hash Brown Quiche Lorraine - great things happen when you do a mash up of two brunch favourites. Tastes like a quiche X hash brown x potato gratin dauphinoise. Great possibilities for this crust with different fillings!