Every year, without fail, the weeks leading up to Thanksgiving are some of the busiest ‘recipe search’ weeks of the entire year on Primal Palate. It’s no surprise, really: Thanksgiving is the biggest eating holiday of the year for most Americans. Many cultures around the world have similar holidays that celebrate the fall harvest of crops. Prior to the 20th century advent of the modern grocery store, getting food on your table was a matter of growing or raising it yourself, or relying on those in your community who did that. Farms, home gardens, raising livestock, and hunting were the primary ways of putting food on the table. It’s profound, if you really stop to think about it! Lucky for us, we’ve come a long way since those days of wondering whether or not we would survive a harsh winter with little food.
This recipe is from our second cookbook Gather, which we released in 2013 (41% off on Amazon, at the time of writing this post!) This recipe was part of the Easter menu chapter. We shot this book during the fall months of 2012, and were sort of panicked about finding a place to shoot a spring-themed menu. When most of the country is already shades of brown and grey outside, where were we going to find a place with verdant hues and sunshine? Then we remembered that the Bay Area (California) seems to always have spring-like weather. We called up our friends Michelle and Henry, widely known as the duo behind Nom Nom Paleo, and pleaded with them to come shoot an Easter menu at their home. To our amazement, they said YES right away. So many perfect little things fell into place for this photo shoot, including finding a mossy Easter Basket at a local grocery store, in the middle of November. I still can’t believe that.
This soufflé is a great holiday dish in general, and we have taken it (ready-to-bake) to Thanksgiving many times. Fresh out of the oven, this dish will impress anyone. The word Soufflé is French (okay, obviously!) and it means “to breathe” or “to puff” …. and thats exactly what happens with this recipe, and what results is a deliciously impressive side dish that is puffed up on top. Serve this dish at your Paleo Thanksgiving and you will literally win Thanksgiving.
Another way to Win Thanksgiving this year is to cook with our Sweet and Savory Packs of spices! A few days ago, we posted a recipe reference page that displays all of the recipes on Primal Palate that use our new organic spice blends. Our spices are USDA-organic, certified gluten-free, non-irradiated, kosher, Whole30 Approved, and made in a nut-free facility. They are amazing, and we hope you’ll try them! (They also make a fantastic host gift, if you’re not doing the cooking on Thanksgiving!)
Here are some of the Thanksgiving-themed recipes you can use for our spices:
- This recipe is from our cookbook: Gather
- 3 whole 3 whole 3 whole Sweet Potato, large (garnet or jewel yam)
- 2 whole 2 whole 2 whole Eggs
- 1/2 cup 1/2 cup 1/2 cup Unsalted Butter
- 1/4 cup 1/4 cup 1/4 cup Coconut Milk
- 1/2 cup 1/2 cup 1/2 cup Maple Sugar
- 1/2 tsp 1/2 tsp 1/2 tsp Baking Soda
- 1/2 tsp 1/2 tsp 1/2 tsp ground Cinnamon
- 1 tsp 1 tsp 1 tsp Salt
- Peel the sweet potatoes, and chop them into 2-inch pieces. In a medium saucepan, place the sweet potato pieces, and cover them with water. Bring the water to a boil, and cook until the sweet potatoes are fork tender (about 30-35 minutes). Remove the sweet potatoes from the heat, and drain the water.
- Preheat your oven to 350 degrees. Place the boiled sweet potatoes into a high speed blender or food processor. Add the eggs, butter, coconut milk, maple sugar, baking soda, cinnamon, and salt, and process the mixture until smooth. Pour the mixture into a large soufflé dish, and bake for 45-60 minutes. The soufflé will be done when you can gently shake the dish, and the soufflé is firm but jiggles slightly.