Sweet Potato Soufflé


I’ve been getting so many questions about what’s on our Thanksgiving table, so today I’m sharing our favorite (healthier) Thanksgiving side!


Sweet Potato Soufflé

Makes 16 servings

180 calories per serving

9F / 23C / 4P per serving


24 oz. raw sweet potatoes
2 whole eggs
3 egg whites
1/3 cup unsweetened almond milk
1/3 cup raw honey
3 tbsp melted coconut oil or grass-fed butter
1/2 tsp pure vanilla extract
1/2 tsp sea salt
1 {100g} apple, peeled and chopped
Crumble topping:
1 cup chopped pecans
3/4 cup old fashion rolled oats
2 tbsp melted grass-fed butter or coconut oil
1/4 cup coconut sugar
Dash cinnamon
Pinch of salt


1. Preheat oven to 350 degrees.

2. Peel, chop, and boil sweet potatoes for 30 minutes.

3. Drain the potatoes, then place them into a large bowl and beat until smooth. Beat in the almond milk, honey, melted coconut oil or butter, vanilla and sea salt. Add the whole eggs and egg whites last; mix well.

4. Pour mixture into a greased 9×13 pan and top with peeled, chopped apples.

5. Mix the pecans, oats, butter/coconut oil, coconut sugar, cinnamon, and salt together in a small bowl. Sprinkle on top of apples. Bake 35-40 minutes. Makes 16 squares. Serve Warm.

Erika Peterson