Sweet Potato Soufflé
The holidays are full of family, friends and food. We all love a great meal and this recipe proves that making your holiday favorites healthier doesn’t mean you need to sacrifice flavor. This recipe has become a family tradition and is always on the table for Thanksgiving and Christmas. Although it’s not something we would suggest eating everyday, this version is definitely something to make your next holiday get together a little more special.
Excellent source of vitamin A
Full of fiber
Full of vitamin B-6
Ingredients: (serves 16-18)
6 baked sweet potatoes or yams
¾ cup agave
1 tsp. Baking powder
1 tsp. Cinnamon
¼ tsp sea salt
½ organic butter or coconut butter, softened at room temperature
¾ cup plain kefir or buttermilk
2 eggs, organic free range
½ tsp. Pure vanilla extract
1 cup raw pecans, crushed
½ cup crushed gingersnap cookies
Preheat oven to 420 degrees Fahrenheit. Bake sweet potatoes until soft, about an hour and 20 minutes.
When cool enough to handle, peel sweet potatoes and mash with a fork. Place mashed potatoes in a large bowl.
In a medium bowl mix together the eggs, agave, salt, butter, kefir, baking powder, cinnamon and vanilla. Add mixture to large bowl. Stir until well combined.
Fold in pecans. Pour mixture into 9×13 baking pan that has been sprayed with coconut oil spray.
Top with crushed gingersnaps.
Bake at 350 degrees Fahrenheit for 35 minutes.