Fluffy sweet potato souffle, flavored with maple syrup, ginger and cardamom. Perfect side dish to grace your holiday table.
Sweet potatoes are packed with nutrients, such as vitamin A and C, iron, magnesium, potassium and fiber. They are naturally sweet and are considered to be low on the glycemic index, so they are great for diabetics. Their high vitamin A content make them especially great for vision health and glowing skin.
I decided to make a flavorful twist of the traditional recipe, I used coconut milk, with a blend of exotic spices, cardamom, coriander and ginger and sweetened with coconut sugar and maple syrup for a mouthwatering caramel flavor. I then top the souffle with a delicious crunchy topping.
- 2 tablespoons coconut oil
- ⅓ cup brown rice flour
- 2 tablespoons coconut palm sugar
- 1/2 cup ground pecans
- 4 medium sweet potatoes
- 1/2 cup coconut milk
- 1/4 cup maple syrup
- 1/4 cup coconut palm sugar
- 1 teaspoon vanilla
- 1/2 teaspoon freshly grated ginger
- 1/2 teaspoon sea salt
- 1 teaspoon coriander
- 1/8 teaspoon cardamom
- 2 tablespoons chopped pecans for garnish
Preheat oven 400 degrees. Wash and pierce sweet potatoes with a knife, place on baking tray and bake for 1 hour. Lightly grease a casserole dish and set aside. Combine topping ingredients, coconut oil, rice flour, coconut sugar and ground pecans in a medium bowl and set aside. Remove sweet potatoes, cool enough to handle. Peel skin and mash sweet potatoes using a potato masher. Stir in coconut milk, maple syrup, sugar, vanilla, ginger, salt, coriander, and cardamom until fully combined.
Spoon sweet potato souffle into casserole dish and sprinkle topping over sweet potatoes. Bake for 30 minutes or until golden brown. Allow to cool for 10 minutes, garnish with chopped pecans and serve.