Life is as delicious as…a Sweet Potato Pie! Usually, salty suits me well but this one dessert just reels me in! This recipe is Gluten Free and Casein free, and everyone loves it!
Sweet Potato Souffle’
Everyone is talking about leftover turkey, making turkey stock, and we have certainly done this. There is nothing like grass fed bone broth to bring health to a family. [See here]
But we have leftover sweet potatoes and not ready-made gluten free pie crust (and I don’t want to make any crust!) And this one won’t work. Hence our delicious snackarama…
Although sweet and starchy, the sweet potato provides us with vitamins and energy needed for active children and adults. Sweet potatoes are also a good filler food when you have growing children who can’t seem to get full!
Sweet Potato Souffle’ is just the treat we need that is simple and delicious.
Turn oven to 350°F
2 C baked Sweet Potato peeled and mashed
3 organic pastured Eggs
3/4 C Honey
1 Tbsp freshly grated Ginger
2 tsp Cinnamon
1/4 tsp Mineral Salt (my favorite)
1 drop of Clove oil -optional (food grade essential oils we use)
1 Lemon rind grated
1 C Cream (coconut cream or raw milk cream if dairy works for you)
2 Tbsp Brandy optional
Place all ingredients in a blender. [ We use this, and love it! ]
Line your muffin pan [We love this because it cooks so evenly] or a 9 X 9 glass baking dish with coconut oil.
Simply pour the batter from the blender into the baking dish and bake in the oven at 350°F for 35-45 minutes.
Serve and enjoy!
Enjoy and keep Fostering Nutrition!
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