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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!


  • 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


  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.

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