Sweet Potato Soufflé

Hi Friends. Hope this recipe makes your Tuesday a little less Bluesday. This week I am lucky enough to have my big brother in town! Thanks GE for having training up here,it is so great to have family around. Let me know what you have going on this week in the comments!

JJ and I love sweet potatoes and this time of year they seem to be our go-to comfort food. Since I am rooting for root veggies it’s only normal that I give you a recipe or two. Last year I came up with this deliciously easy sweet potato souffle recipe and it’s about time I shared it with you wonderful people! There is no added sweetener because sweet potatoes are sweet enough. And if you don’t agree with me, it might be time for you to quit the sugar already. 

Sweet potatoes are incredibly delicious and nutrient dense. This soufflé can act as your dessert without any feelings of guilt (which you shouldn’t assign to your food anyway). These lovely root veggies are rich in fiber, vitamin C, beta carotene (which converts to vitamin A in the body), b-vitamins, manganese, copper, magnesium and much more. That’s right these tasty starchy veggies are power houses AND they are currently in season this November and December, so eat up!

I personally like to eat my sweet potatoes post workout as they are easy to digest, rich in carbohydrates and vitamins and can help to recover from a tough workout. I sometimes use this recipe as my “dessert” as well. Enjoy and let me know when you make this, I love seeing you recreate recipes 🙂

Sweet Potato Souffle

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Ingredients

Scale 1x2x3x

• 4 medium sweet potatoes, peeled
• 3 eggs
• 1/2 cup ghee (or butter)
• 1/2 cup full fat coconut milk (or whole milk)
• 1 Tablespoon ground cinnamon
• 2 teaspoons pure vanilla extract
• 1 teaspoon salt
• 1/2 teaspoon baking soda

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Instructions

1. Preheat oven to 350 °F.
2. Wrap sweet potatoes in damp paper towels and microwave on high for 15 minutes or until soft. (Can also bake in oven, chop first and lay in one layer on baking sheet for 60 minutes at 350°F)
3. Once sweet potatoes are done, let sit for 2 minutes then mix all ingredients in a large food processor until smooth.
4. Pour into a large 9″x13″ baking dish and bake in oven for 40 minutes or until outside is golden brown and soufflé jiggles slightly when you move the dish.

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Alright, enjoy this one and stay tuned for  a few more recipes for the Holidays coming out this week and next, and don’t forget if you are in the Albany area this Thursday at 6pm EST I have a F.R.E.E. cooking class at Whole Foods Market Albany.

Happy Tuesday 🙂

xoxo,

Sassy