Sweet Potato Souffle (Paleo)

This is adapted from the Coconut Carrot Souffle here and which I made last week. I thought it was…ok. I certainly liked it enough that I ate it, but to me it was just very “cooked carroty”. That’s a thing. Anyway, I wouldn’t serve it to guests because I don’t think it would be universally well received, but I realized that if I made it with sweet potato it would likely be a huge hit. I tested it out this weekend and I was right. This is definitely making an appearance at Thanksgiving!

Sweet Potato Souffle
adapted from Things I Make My Husband’s Coconut Carrot Souffle

  • 1 lb sweet potato, cooked (wrap in foil whole, place in 400 degree oven, bake 1-1/2 hrs)
  • 1/4 cup coconut butter
  • 2 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • 2 eggs
  • 1.5 tsp vanilla extract
  • Pinch salt

DIRECTIONS

  1. Preheat oven to 350 F.
  2. Combine all ingredients in a food processor. Blend thoroughly until completely smooth.
  3. Pour the mixture into a greased casserole dish or 4 greased ramekins. Bake for about 30 minutes or until golden brown on top.
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Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
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