Sweet Potato Soufflé (from Gather)
A soufflé may seem like an intimidating side dish, but you’ll be surprised by how easy it is to make. Take a little bit of extra care to time this dish, though, so that it can be served within moments of coming out of the oven. This will help to prevent the puffed top from subsiding as the steam escapes. (This recipe is from our second cookbook, Gather, available on Amazon and in our website store.)
- 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
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
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