Last week, as I was lightening up some Thanksgiving favorites, I took sweet potato casserole to task. We never grew up eating it but I was always a bit intrigued by it…maybe it was the fluffy marshmallows on top! My recipe omits the marshmallows and the extra sugar and adds some crunch and a secret hidden ingredient. I hope you love it!
Sweet Potato Souffle (serve 5-6)
3 medium sized sweet potatoes or yams, roasted with skin removed
1/2 roasted acorn squash
1 tsp raw honey or pure maple syrup
1 1/2 tsp sea salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cup chopped nuts (whatever you like!)
1 tsp coconut sugar
1 tsp coconut oil
1. Preheat oven to 350.
2. In a high speed blender or food processor, blend together the sweet potatoes and acorn squash until combined. Transfer to a medium-sized bowl.
3. Add the egg, cinnamon, nutmeg, honey and sea salt to the mixture and whisk until combined completely. Transfer mixture to a sprayed oven-safe dish.
4. In a separate, small bowl combine nuts, coconut sugar and coconut oil with a fork until it forms a crumble. Sprinkle over the sweet potato mixture.
5. Allow to cook for 30-35 minutes.