Paleo Sweet Potato Soufflé

There is nothing like a good old fashioned Sweet Potato Casserole at Thanksgiving.  This one is full of flavor and made with wholesome ingredients you can feel good about eating.

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Sweet Potato Souffle

Author: The Allergy Free Family

Sweet Potato Filling:
4 cups cooked sweet potatoes
1/3 cup coconut sugar
1/2 cup almond milk
1/3 cup coconut oil
2 eggs
1 tsp pure vanilla
1/2 tsp sea salt
Topping:
1 cup unsweetened shredded coconut
1 cup chopped pecans
1/2 cup coconut sugar
1/2 cup coconut oil
1 tsp pure vanilla
1/3 cup cassava flour (we use this brand)
1 tsp cinnamon

 

For the sweet potato mixture: First, you can whip your cooked sweet potatoes slightly with a mixer to get them smooth if desired.  Otherwise, all the ingredients can just be mixed with a whisk. Mix the ingredients together until smooth. Pour into a greased casserole dish.

Next, for the topping mixture:  mix all the ingredients for the topping in a separate bowl until well combined.  Sprinkle over top of sweet potatoes evenly.

Bake on 350 for 30-35 minutes until center is hot.

Note:  Sweet Potatoes are so naturally sweet you can opt to reduce the sugar in the filling or leave out all together.  Depends on if you want to lighten the sugar load a little or if your taste buds don’t need the extra with the sweetness of the potatoes.  But either way, it will be great! And whose counting sugar on Thanksgiving anyway!

 

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