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:

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.

TRY THE FIRST WEEK OF OUR SEASONAL MEAL PLAN COMPLETELY FREE!