Mom's Thanksgiving Sweet Potato Souffle with A Few Healthy Updates
Unlike yesterdays post where I told you about how some things are a little different each year at our Thanksgiving dinner, this is something that my mom ALWAYS makes and we all love it. It's both sweet and a tiny spicy and is the perfect creamy addtion to a bite of turkey and gravy. I did, however, make a couple of changes to make a bit more Almonds + Asana friendly, aka I made it dairy free! I also skipped the Rum Extract mainly because I couldn't find it and turns out it didn't make much of a difference or at least not that I could taste. I also subbed regular sugar with Trader Joe's Coconut Sugar
What I Used:
- 4 sweet potatoes (her recipe called for 8 so what I share below is HALF of everything)
- 1/2 cup of full-fat coconut milk (or cream if you aren't going dairy-free)
- 2 eggs
- 2 tsp salt
- 1/2 cup sugar (I used coconut sugar and it worked great!)
- 1/4 tsp each of ground ginger, cinnamon, clove (I didn't add cardamom but I see a note on hers that she adds it)
- butter & lemon for topping (she uses an orange but I didn't have one and a lemon did the trick!)
How To:
- Boil and peel the sweet potatoes once they are soft and tender. To do this, clean the sweet potatoes then cut them in half or quarters. Add them to a pot of water and bring to a boil for about 20 minutes or until you test one and its super soft. Remove and drain, let them cool then peel the skin off easily by hand
- Add all of the above ingredients except for the lemon and butter in a bowl and whip
- Place in a souffle or deep casserole dish & drizzle 2 tablespoons of melted butter and the zest of your orange or lemon peel and a pinch of nutmeg
- Bake in the oven at 400 degrees for 30 minutes
FYI her recipe says it could feed 12 and the one that I made definitely seemed like it would serve about 6-8