Spiced Sweet Potato Souffles with Roasted Walnuts

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.

Spiced Sweet Potato Souffles with Roasted Walnuts

• 2 pounds organic sweet potatoes (or yams) ( about 3 large sweet potatoes)
• ½ cup raw milk or cream (from grass-fed cows!))
• 4 tbsp maple syrup
• 4 tbsp butter
• 1 tsp vanilla extract
• ½ tsp freshly grated nutmeg
• 2 tsp cinnamon
• 2 eggs, lightly whipped
• Sea salt, to taste
• ½ cup walnuts, roughly chopped ((soaked and dehydrated is best))

1. 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.

2. Drain the potatoes and return to saucepan.

3. 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.

4. Taste. Season with a pinch of salt, if necessary.

5. Divide the potatoes evenly among oven-safe ramekins. Top each ramekin with some walnuts.

6. Bake in a preheated 350 degree oven until bubbly and warmed thoroughly, about 20 minutes.