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Saturday, November 30, 2013

Vegan Sweet Potato Soufflé

You so don't need to add eggs and butter and cream to your sweet potatoes; they don't need it!  I love sweet potatoes, huge fan.  Not only are they delicious completely on their own, sweet potatoes are high in vitamin B6 and contain vitamins C and D, Iron and Magnesium.  It thrills me each Thanksgiving when this miraculous vegetable gets the attention it so readily deserves!

Two years ago on this great holiday, I cooked for twelve people in my one bedroom apartment.  It was my first time hosting, and  I thought it best to go the traditional route with all the butter and cream anyone could want, and everything was very tasty I'll admit.

This year, with just a couple close friends on the guest list, I jumped on the opportunity to experiment with a lighter version of a holiday favorite, Sweet Potato Soufflé... hold the butter, cream and eggs.  Drumroll....It was just as delicious or more delicious than the heart-attack version I made two years back.

Here's how you can make it!

Ingredients for souffle:              
3 sweet potatoes
1 1/2 c coconut milk (full fat in a can)
1 tbsp. coconut oil
1 dash cinnamon
2 tsp. agave
1/2 tsp. salt

1/2 c pecans chopped
1/2 c oats
1/3 c coconut sugar (or any sugar you like)
1 tbsp. coconut oil
pinch salt
2-3 dashes cinnamon
1/2 tsp. orange zest

Bake the sweet potatoes until tender.  Allow them to cool, peel off the skin, and mash.  In a standing mixer, whip the coconut milk until its thickens. Fold the mashed sweet potatoes into the whipped coconut milk with coconut oil, cinnamon, agave, and salt.  Pour this mixture into a baking dish.

To make the topping, combine pecans, oats, sugar, salt, cinnamon, and orange zest in a small bowl.  With your fingers, mix in the coconut oil.

Cover the soufflé with the topping and place a few more dots of coconut oil on top. Bake at 350 degrees for 35 minutes.


Its even better the next day...eaten cold, out of the fridge, with a large serving your underwear.

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