Sweet Potato Soufflé
Ya’ll, as a girl raised in South Carolina I love sweet potatoes. The funny thing is, we never ate them growing up, my mom never fixed them. My love for sweet potatoes was discovered when I was a young adult and began sharing holidays friends. I never realized they are basically a dessert for dinner, especially when you add the sugar and marshmallow topping. This Sweet Potato Soufflé recipe captures the sweet goodness of the traditional dish and allows you to enjoy each bite guilt free.
Are sweet potatoes good for me?
Sweet potatoes have a reputation of being from the South. Surprisingly they are actually grown world wide, and come in several different sizes and colors. One of the benefits of adding sweet potatoes to your diet is that they are highly nutritious. They are rich in vitamins, minerals, antioxidants, and fiber. Vitamins A, C, and B6 as well as Potassium and Magnesium are all found in sweet potatoes. Here are a few other health benefits that accompany their rich nutrition content:
- Promote gut health
- Support healthy vision
- Supports your immune system
- They are an anti-inflammatory
What should I serve with Sweet Potato Soufflé?
Since sweet potatoes wasn’t a common side in my childhood I feel like I have to make up for it. We eat a lot of sweet potatoes, but the Sweet Potato Soufflé is saved for special occasions, usually big holiday meals such as Thanksgiving, Christmas, and Easter, or even to pot luck dinners. Here are a few of main favorite things to serve with this delicious soufflé:
- Spiral cut Ham
- Turkey
- Pork Chops
- Bar-B-Que
Since we are trying to plan well balanced meals we will need a few other side dishes to accompany our meat of choice and Sweet Potato Soufflé. Two of my favorites are Paleo Cranberry Apple Casserole and Roasted Broccoli.
How do I store leftovers?
There is a slim chance you will have leftovers. On the off chance that you do, store them in a covered container in the refrigerator for up to three days. These glass Pyrex storage containers are my favorite.
Paleo Sweet Potato Souffle
Print RecipeIngredients
Sweet Potato Filling
- 4-6 sweet potatoes medium sized, peeled and cubed
- 3 eggs large, room temperature, lightly beaten
- 1/2 cup monk fruit
- 1/4 cup coconut sugar
- 1 tsp cinnamon
- 1/2 cup coconut milk unsweetened
- 6 tbsp ghee or coconut oil
- 1 ½ tsp pure vanilla extract
- 1 tsp salt
Topping
- 1 cup pecans chopped
- 1/2 cup monk fruit
- 1/2 cup almond flour blanched
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup ghee or coconut oil melted
Instructions
- Peel and cube sweet potatoes then place in medium to large stock pot, add water to cover sweet potatoes. Place pot on stove and set burner to high until water boils then reduce heat to medium-low and simmer until sweet potatoes are soft. about 15 to 20 minutes. Once soft remove potatoes from heat and let cool about 10 minutes.
- Preheat oven to 400°.
- With potato masher, mash sweet potatoes well. Add eggs, monk fruit, cinnamon, coconut sugar, coconut milk, ghee, vanilla extract, and salt. Blend mixture until smooth with hand-held beaters, or immersion blender. Spoon mixture into large 12 inch skillet, or 9 x 9 baking dish.
- Prepare Topping: Mix together pecans, monk fruit, almond flour, cinnamon, and salt in medium bowl. Add melted ghee or coconut oil. Sprinkle evenly over sweet potato filling.
- Bake at 400° until topping is browned and sweet potato filling is bubbly, about 35 to 45 minutes. Cover with aluminum foil during final 10 minutes to prevent over browning of topping.
From Our Table to Yours,
