Rashida says: “When my husband had his first bite of this, he said he was practically in heaven. He’s not the biggest dessert fan, so that’s big coming from him. The Crossover version is my favorite… . perfect to have on Thanksgiving or for a scrumptious dessert. The other option is using pumpkin for S or butternut squash for another XO option; they’re delish as well! ” This recipe is found on pages 332- 333 of Trim Healthy Future.
Sweet Potato Souffle
Description
Rashida says: "When my husband had his first bite of this, he said he was practically in heaven. He’s not the biggest dessert fan, so that’s big coming from him. The Crossover version is my favorite... . perfect to have on Thanksgiving or for a scrumptious dessert. The other option is using pumpkin for S or butternut squash for another XO option; they're delish as well! " This recipe is found on pages 332- 333 of Trim Healthy Future.
Ingredients
FOR THE SWEET POTATO MASH
FOR THE SOUFFLE TOPPING
Instructions
- Preheat oven to 375°F and spray a 9x13 baking dish with coconut or olive oil.
- Boil the sweet potatoes until soft and then drain water from the pot. Mash in the remaining ingredients from the Sweet Potato Mash list, then smooth it into your prepared baking dish.
- Add everything from the Soufflé Topping list into a bowl and mix well. Sprinkle topping onto the mash and then bake for 30–35 minutes.
Note
For the S Version Pumpkin Soufflé
In place of the cooked, mashed sweet potatoes use the following ingredients.
4 cups canned pumpkin
2 tsp. pumpkin pie spice
½ tsp. of the Mineral Salt
Everything else is the same
For the S or XO Version: Butternut Squash Soufflé
1. Preheat the oven to 375°F and line a baking sheet with foil or parchment paper. Chop fresh butternut squash into small pieces; you’ll need about 4 cups.
2. Remove the skins and then place them on the baking sheet, cover loosely with foil, and bake for 35–40 minutes or until soft. Use only ¼ cup of unsweetened almond milk instead of the ½ cup.
3. Everything else is the same.
