Sweet Potato Souffle

First off, I want to apologize for the hiatus. I have been super slammed lately and being creative was put on a back burner. I basically only cooked to stay alive and it was the same old thing over and over because... well that's easy!

I don't want anyone to think I forgot about them so I thought of my favorite Thanksgiving side dish. The best part is testing it out and eating it before Thanksgiving!! Another awesome thing is that since I'm still trying to gain weight, it doesn't matter that this is normally what you would consider a huge treat :)

So, what is a Thanksgiving feast without sweet potato souffle? A crappy one in my opinion. This is the best part, aside from the pumpkin pie and cranberry sauce. I could make my meal off of that! My suggestion is to not do that though.

This souffle is so sweet and delicious. I personally prefer mine with the crust of candied pecans on top. I know some people put marshmallows on theirs but to me that's just wrong! Luckily for me, this is one of the easiest recipes to "paleofy" because you just have to exchange a few ingredients.

Ingredients

Souffle:

• 4 cups cubed sweet potatoes
• 1/2 cup palm sugar (found at Whole Foods)
• 2 eggs, beaten
• 1/2 teaspoon salt
• 3 tablespoons Ghee (Whole Foods)
• 1/2 cup coconut cream (Trader Joe's canned or any cream from full fat coconut milk)
• 1/2 teaspoon vanilla

Topping:

• 3/4 cup palm sugar
• 4 heaping tablespoons coconut flour (Whole Foods)
• 4 tablespoons Ghee
• 1 cup chopped pecans

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Peel and cube your sweet potatoes and place in a steamer basket over boiling water and cook until tender, 15-20 minutes. Transfer to a large bowl and mash them up! 
3. Then add in the palm sugar, eggs, salt, ghee, coconut cream and vanilla extract. Mix them all together until smooth. Transfer to a 9x13 inch baking dish rubbed with oil. 
4. To make the topping, mix together the palm sugar and coconut flour. Cut in the butter until the mixture is slightly coarse but almost pasty. Stir in the chopped pecans. Sprinkle the topping over the sweet potato mixture as best you can, it's a little sticky.
5. Bake in the preheated oven 30 minutes, or until the topping is lightly brown and it smells like Thanksgiving throughout your house!

I adapted this recipe from http://allrecipes.com/recipe/yummy-sweet-potato-casserole/

Sweet Potato Biscuits

Although I grew up in the South, sweet potatoes were never one of my favorites. I wanted white potatoes!!! Sweet potatoes were nasty unless they had brown sugar and marshmallows on them or made into biscuits! Although I'm pretty sure that negates the health factor.

Now that I'm an adult (most of the time anyways) I could eat sweet potatoes with every meal! They are soooo good! Sometimes with a sprinkle of cinnamon, sometimes without. I could probably incorporate them into just about any type of meal, sweet or savory.

I've really been missing biscuits lately and then I thought "Hey, I could make sweet potato biscuits!" So I did! And they are so delicious that I made them for dinner one night and breakfast the next morning... No, I don't feel guilty, because they are grain and dairy free!!!

Makes 9 biscuits

Ingredients:

• 1 small baked sweet potato (about 3/4 cup)
• 3 eggs
• 4 tablespoons coconut flour
• 1 teaspoon baking powder
• pinch of salt
• 1 tablespoon palm shortening (you can also use butter if you are okay with dairy)

Directions:

1. Preheat the oven to 350 degrees.
2. Whisk the eggs together then add the coconut flour, baking powder and salt until a thick dough forms.
3. Mash the sweet potato then mix it in with the egg mixture.
4. Cut the palm shortening in with the dough and mix well. It will be a tad chunky.
5. Line a baking sheet with parchment paper and place small dollops on it. This should make 9 biscuits. I like to make mine round and even because I'm a little OCD.
6. Bake for 15 minutes until they are golden brown. 

Nutrition Info:

Per biscuit if 9 are made.
Cal-  65
Fat-  3.64g
Carbs-  3.24g (net)
Protein-  2.99g