Sweet Potato Souffle

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 egg

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.




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