About this recipe
This soufflé has been a staple side dish for me over the past year or so. It is great warm or cold and can be a great side dish for Thanksgiving or a dessert for a weeknight. Top with walnuts for some added crunch.
4 medium sweet potatoes, peeled 3 large eggs
1⁄2 cup ghee
1⁄2 cup full-fat coconut milk
1 tablespoon ground cinnamon 2 teaspoons pure vanilla extract 1 teaspoon salt
1⁄2 teaspoon baking soda Walnuts, optional
Preheat oven to 350°.
Wrap sweet potatoes in damp paper towels and microwave on high for 15 minutes or until soft. Alternatively, to bake in oven, chop potatoes first and spread in one layer on baking sheet for 60 minutes at 350°.
Once sweet potatoes are done, let sit for 2 minutes, then mix all ingredients, except walnuts, in a large food processor until smooth.
Pour mixture into a large 9- by 13-inch baking dish, spread out evenly, top with walnuts if desired, and bake in oven for 40 minutes or until outside is golden brown and soufflé jiggles slightly when moving the dish.