I was surprised while slowly scanning through my recipe page that I have very few sweet potatoes. Because, turns out, there something I almost ALWAYS have on hand. I love, love, love sweet potatoes. I often puree them into delicious soups, like this one. I also dice them up into fries and oven-bake them in tallow until crisp, golden, and heavenly.
I mush them. I fry them. I bake them.
I also souffle them.
Okay, by technical terms, I don’t know if this is a souffle, but I’m going to call it such. Because I feel it.
I served this delicious dish alongside a roasted chicken a few days ago – it was a delicious addition. Not too heavy, not too sweet, not too starchy. Just delicious.
I then proceed to eat a serving for breakfast as well.
And another for lunch. Just to make sure.
Affirmative. They’re delicious.
Spiced Sweet Potato Souffles with Roasted Walnuts
You will need:
– 2 pounds of organic sweet potatoes (or yams), about 3 large sweet potatoes
– 1/2 cup raw milk or cream (from grass-fed cows!)
– 4 tablespoons maple syrup
– 4 tablespoons butter
– 1 teaspoon vanilla extract
– 1/2 teaspoon freshly grated nutmeg
– 2 teaspoons cinnamon
– 2 eggs, lightly whipped
– Sea salt, to taste
– 1/2 cup walnuts, roughly chopped (soaked and dehydrated is best)
Step One: Peel the sweet potatoes (optional) and roughly chop them into large, even pieces. Place in a saucepan and cover with water. Bring to a boil and simmer the potatoes until they are fork tender.
Step Two: Drain the potatoes and return to saucepan.
Step Three: Add in the milk, maple syrup, butter, nutmeg, cinnamon, and eggs. Use a potato masher to moosh the potatoes until broken down. Just moosh until you’re happy with the texture. I don’t mind chunky potatoes, so I didn’t moosh too much. Just enough to mix everything in.
Moosh. Teehee. That’s a funny word.
Step Four: Taste. Season with a pinch of salt, if necessary.
Step Five: Divide the potatoes evenly among oven-safe ramekins. Top each ramekin with some walnuts.
Ahh…what the heck, throw another tablespoons of butter on there. Ain’t no shame in it.
Step Six: Bake in a preheated 350 degree oven until bubbly and warmed thoroughly, about 20 minutes.
I like to serve them directly in individual ramekins because I think it makes them feel more special. Sure, this could easily be done in a small baking dish, but I just like ’em this way.
Don’t ask me why!
But why, Shaye?
I don’t know! I just do! I like knowing exactly how much food I have in my dish! And it’s mine! IT’S ALL MINE, I TELL YOU!
Sorry. I didn’t mean to shout. I’m just passionate about sweet potato souffles.
Try it. I think you may be too.
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.
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