Paleo Sweet Potato Souffle

I “paleo-ed” one of my favorite Thanksgiving sides! On Thanksgiving, my stepmom makes the most decadent sweet potato soufflé that is made with cream, brown sugar, and butter.  I will admit that this recipe is not as decadent and you can be assured that I will make the real thing during the holidays!!  For the other days, this recipe is delish!

Ingredients

3 sweet potatoes

1/2 cup almond milk

1 tsp cinnamon

2 tsp maple syrup

1 tsp vanilla

2 eggs

Directions

1. You can do this the day before … peel potatoes and cut up into smaller pieces.  Boil until soft (approx 25 minutes).  Remove sweet potatoes from water and mash.  Refrigerate.
2. Preheat oven to 350F and grease an 8″ glass pie pan or 8″x8″ casserole dish.
3. Beat sweet potato mash to break up any chunks before adding other ingredients.
4. Mix into the sweet potatoes (using a mixer), eggs, cinnamon, vanilla, maple syrup and almond milk.
5. Scoop into your greased glass pie pan or casserole dish.
6. Bake for about an hour or until a knife inserted in the center comes out clean (like a pumpkin pie or cake).
7. Let it cool, uncovered for at least 10-15 minutes and serve.

Alternate preparation without baking is to skip the egg and just beat the other ingredients into warm sweet potato mash for a side that is delicious and ready to serve!

21 Day Fix Containers: fill 1 yellow container and count as one carb/yellow.