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!
Makes: 16 servings
215 calories / 8F / 33C / 3P / 1 fiber / per serving
Ingredients:
- 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 fashioned rolled oats
- 2 tbsp melted grass-fed butter or coconut oil
- 1/4 cup coconut sugar
- Dash cinnamon
- Pinch of salt
Directions:
- Preheat oven to 350 degrees.
- Peel, chop, and boil sweet potatoes for 30 minutes.
- 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.
- Pour mixture into a greased 9×13 pan and top with peeled, chopped apples.
- 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.
