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Paleo Sweet Potato Soufflé - BakingWithBullets.com
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Paleo Sweet Potato Souffle

Prep Time30 minutes
Cook Time40 minutes
Course: Dinner, Lunch, Side Dish
Cuisine: American
Keyword: almond flour, Cinnamon, coconut milk, coconut oil, ghee, monk fruit, paleo, pecans, skillet, sweet potato, sweet potatoes, vanilla
Servings: 12

Ingredients

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.