Healthy Sweet Potato Souffle

A dessert or a side dish, this souffle is light, sweet and sure to be a favorite around the Thanksgiving table!



Prep time: 15 minute

Cook time: 2 hours

Total time: 2 hours 15 minutes


Souffle Ingredients:

-1/2 cup unsalted, pasture raised butter or ghee, at room temperature (plus 1 tbsp extra)

-5 medium sweet potatoes

-2 large organic eggs, at room temperature

-1 cup coconut sugar

-1 1/2 tsp vanilla extract

-1/2 cup organic coconut milk

-1/8 teaspoon sea salt


Topping Ingredients:

-1 cup pecans, coarsely chopped

-1 cup coconut sugar

-1/2 cup flour of choice (whole wheat, coconut, spelt, etc)

-1/4 cup unsalted pasture raised butter or ghee, softened 1/2 stick


Instructions:


To Bake The Sweet Potatoes:

  1. Preheat the oven to 350F.

  2. Using a fork, poke the sweet potatoes and place them on a foil covered sheet pan. Bake for an hour and 15 minutes. (Keep an eye on it after an hour.)

  3. Take it out of the oven and let it cool for 20 minutes. Do not turn the oven off.

To Make the Sweet Potato Souffle: (bottom layer)

  1. Using the extra 1 tbsp of butter or ghee, grease an oven-proof casserole dish (8x11). Set aside.

  2. Peel the sweet potatoes and place the flesh into the bowl of an electric mixer fitted with the paddle attachment (or use a hand mixer).

  3. Add the rest of the butter, eggs, coconut sugar, vanilla extract, coconut milk, and sea salt in the bowl. Mix until they are all combined.

  4. Place the mixture into the prepared baking dish.

To Make the Pecan Topping:

  1. Mix together pecans, coconut sugar, flour, and 1/2 stick butter or ghee in a small bowl.

To Assemble & Bake:

  1. Spoon the pecan topping over the sweet potato mixture evenly making sure to cover the top fully.

  2. Bake it in the oven for 40 minutes. Let it cool down for 10 minutes before serving.

Enjoy!


With love,

Brie

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