Sweet Potato Soufflé

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Sweet Potatoes:
4 cups cooked sweet potatoes
1/2 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
1/3 cup coconut oil
1 tsp pure vanilla
1/3 cup cassava flour

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, mix all the ingredients for the topping mixture in a separate bowl until well combined.  Sprinkle over top of sweet potatoes evenly. Bake on 350 for 30-35 minutes.

**Note, the sweet potatoes we used were home grown and very sweet naturally.  We did not need a lot of additional sugar to make this casserole sweeter. It was perfectly sweet, but not overly sweet with this ratio.  However, for reference, the sugar can be adjusted more or less to your desired taste of sweetness.