Life is as delicious as…a Sweet Potato Pie! Usually, salty suits me well but this one dessert just reels me in! Plus this recipe is Gluten Free, Casein free, and a family favorite!
After Thanksgiving, there are many articles on what to make with leftover turkey. Making turkey stock is our favorite, and bone broth can genuinely bring health to a family. [See here]
But we have leftover sweet potatoes and want to make a soufflé. This one is a favorite, but today I don’t feel like making a crust. It turned out heavenly, so I put it in my cookbook for our nonprofit and posting here.
Sweet potatoes provide us with additional vitamins and energy above its savory cousin (the baking potatoes) which is needed for active children and adults. These edible roots are also a good filler food when you have growing children who can’t seem to get full!
We enjoy this treat all year long and find that it tastes just as good cold for a breakfast dish as it does warm for an after dinner dessert. You can bake in a 9 x 11 greased pan or a muffin pan.
Turn the oven to 350°F and begin.
- 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
- 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.
- Line your muffin pan in a 9 X 9 glass baking dish with coconut oil.
- Simply pour the batter from the blender into the greased baking dish and
- Bake in the oven at 350°F for 35-45 minutes.
Serve and enjoy with ice cream or on it’s own!
Enjoy Real Food and Recover your Health