Dairy Free Sweet Potato Souffle


Amt Measure Ingredient Cal Carb Pro Fat GI
2poundsweet potatosweet potato816.5752731282
1/2cupUnsweetened Almond MilkUnsweetened Almond Milk45663615
1teaspoonground cinnamonground cinnamon6.48000
1cupPaleo Grain-Free GranolaPaleo Grain-Free Granola515.212161355
1teaspoonground gingerground ginger5.85110
1teaspoonvanilla extractvanilla extract12.52000
1tablespoonCoconut FlourCoconut Flour1583545
1tablespoonAlmond FlourAlmond Flour4066320
1/2cupghee (clarified butter)ghee (clarified butter)895.8009360
Totals: 3380 Calories Balance: 29-7-64 3248.4 971 240 2169 80

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Active Time: 20 minutes

Total Time: 120 minutes

Preheat oven to 450 degrees.

Pierce sweet potatoes 4-5 times. Wrap in foil and bake 45 minutes until tender.

Take sweet potatoes out of oven and cool slightly. With a spoon, scoop out flesh and transfer to a mixing bowl.

Add almond milk, cinnamon, eggs and 1/4 cup of ghee to potatoes and mash until fluffy. Place in a greased casserole dish.

In a small food processor, process pecans and granola until small grains appear. Transfer to a mixing bowl.

Add ginger, vanilla extract, coconut flour, and almond flour to granola mixture. With a fork or your hands, cut in 1/4 cup of ghee until small clumps appear.

Smooth topping over the sweet potatoes. Bake in a 375 degree oven for 45 minutes or until golden brown on top. Serve warm.