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 🙂
Ingredients
- 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
Instructions
- Preheat oven to 350 °F.
- 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)
- Once sweet potatoes are done, let sit for 2 minutes then mix all ingredients in a large food processor until smooth.
- 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.
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
staciehassing
November 17, 2015 at 1:25 pmThis looks delicious! 🙂
Ligos524
November 17, 2015 at 2:17 pmThanks! It’s one of my favorites 🙂
Maureen
November 17, 2015 at 8:40 pmThis looks fantastic! If it weren’t so late right now I would whip up a batch! 🙂
Ligos524
November 17, 2015 at 10:57 pmHaha, you’ll have to make some tomorrow to have on hand for sneak attack hunger episodes 🙂
Diana
November 20, 2015 at 12:10 pmThis look delicious! Sweet potatoes and coconut milk…I’m in heaven! I’m definitely testing this recipe out over the weekend 🙂
Laura Ligos, MBA, RDN
November 20, 2015 at 12:45 pmYes! Love that combo too 🙂
Courtney
November 30, 2015 at 12:32 pmI made this for thanksgiving and it was a big hit! I’m going to make it again tonight because I want more! Best sweet potatoes ever!
Laura Ligos, MBA, RDN
November 30, 2015 at 12:59 pmI love to hear that! So glad you enjoyed it 🙂 I’m always sad when it’s gone!
Courtney
November 16, 2017 at 12:50 pmHow much does a medium sweet potato weigh in your recipe? I always have trouble gauging it.
Laura Ligos, MBA, RD, CSSD
November 18, 2017 at 8:21 amI’ll have to weigh it next time. I’ve made it with large ones too or a few small ones, as long as once it’s all mixed it’s easy to spread into a pan but not soup-like I find it works well 🙂