- 4
Ingredients
- Sweet Potato Mash:
- 2 small-medium sweet or 1 large sweet potato, cooked and skins removed
- 1 Tbs coconut oil
- 3-4 Tbs whole-fat canned coconut milk
- Salt and Pepper to taste
- Sweet Potato Soufflé:
- 1 Tbs coconut oil, plus more for soufflé dish
- 2 Tbs tapioca flour
- 1/2 c whole-fat canned coconut milk
- 1 c sweet potato mash
- 5 large eggs, room temperature and separated
- 30-40 drops liquid stevia
- 2 tsp pure vanilla extract
- 1/2 tsp ground nutmeg
- Pinch of salt
Preparation
Step 1
Using pre-cooked sweet potatoes makes this dish go together quickly. With a 15 minute prep time and a 30-45 minute cook time, this dish is the perfect solution for a not-too-sweet dessert or a great early morning breakfast dish!
Preheat oven to 375f.
In a medium mixing bowl, mash together sweet potato and 1 tbs coconut oil. Slowly add in canned coconut milk until potatoes are creamy and smooth but not liquidy. Add in salt and pepper to taste. Measure and make certain that there is enough mash to equal one cup. If not, add in more cooked sweet potato until it mix equals 1 cup. I do find that two small-medium or one large sweet potato gives me plenty to work with though.
To make soufflé, in medium saucepan over medium heat, cook tapioca flour and coconut oil until lightly golden, whisking the entire time. Gradually whisk in coconut milk and remove from heat. Mix in sweet potato mash and egg yolks, mix until smooth. Stir in stevia, vanilla extract and nutmeg. Set aside.
Using an electric hand or stand mixer, beat egg whites with a pinch of salt until stiff peaks form. Whisk ¼ whites into sweet potato mixture. Using a rubber spatula, gently fold in the remainder of the whites. Pour mixture into prepared dish and place on a rimmed baking sheet.
Bake until puffed, approximately 30-45 minutes.
Serve immediately.
Makes 4-6 servings.