This is a favorite side dish on my Thanksgiving table!!
You can prep this the day before- mix the filling and put in the baking dish. Put your topping together and keep separate. Spread the topping just before baking.
**If you make this for others, be sure to tell them about the xylitol. I have not tried this with stevia. If you are in maintenance, or making for others to eat, coconut sugar works beautifully.
Sweet Potato Soufflé
Makes approximately 8 servings healthy fat
½ cup coconut oil, plus more for greasing pan
5 medium sweet potatoes
2 large eggs
1 cup xylitol
2 tsp vanilla
½ cup coconut milk
½ tsp salt
1 cup pecans
1 cup xylitol
½ cup sprouted wheat or oat flour
¼ cup coconut oil
½ tsp cinnamon
¼ tsp ground nutmeg
1/8 tsp cloves
Preheat oven to 350. Grease a 2 ½ quart baking dish with coconut oil. Set aside.
Bake the sweet potatoes until done. Cool. Peel.
Put the peeled potato into a large mixing bowl and mash. Add in eggs, oil, milk, vanilla, xylitol, and salt. Beat until smooth with your stand mixer or hand mixer.
Pour into prepared pan.
For the topping:
In a food processor, pulse the nuts until chopped. Add the remaining topping ingredients and pulse until combined. Spoon this mixture over the sweet potatoes. Bake the casserole for 40-45 minutes minutes. Let it sit for 10-15 minutes before serving.
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