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!
3 sweet potatoes
1/2 cup almond milk
1 tsp cinnamon
2 tsp maple syrup
1 tsp vanilla
- 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.
- Preheat oven to 350F and grease an 8″ glass pie pan or 8″x8″ casserole dish.
- Beat sweet potato mash to break up any chunks before adding other ingredients.
- Mix into the sweet potatoes (using a mixer), eggs, cinnamon, vanilla, maple syrup and almond milk.
- Scoop into your greased glass pie pan or casserole dish.
- Bake for about an hour or until a knife inserted in the center comes out clean (like a pumpkin pie or cake).
- 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.
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