I finally got around to using the sweet potatoes that have been sitting on my counter and wow I'm glad I did. I loved the turnip soufflé dish so much that I figured I would try a version of that with the sweet potatoes and yum a dum dum this is the best sweet potato dish I have ever tasted! There is something about adding those eggs and baking it that gives it that light and fluffy texture. I took out the milk that was added to the turnip dish and used a small amount of coconut flour instead of regular flour. I tried everything to convince my kids to try a bite but as usual they refused. They would both rather eat Gerber Organic Sweet Potato baby food, which they eat that all time. At least it is healthier than eating a big bowl of pasta like so many other kids. All I can say is "More For Me!"
- 2 Large sweet potatoes
- 4 tablespoons butter (grass fed)
- Salt to taste
- 2 tablespoons agave syrup
- 3 eggs
- 1/8 cup coconut flour
- Peel sweet potatoes and cut into cubes
- Bring water to a boil in medium to large pot.
- Add sweet potatoes to pot and cook until soft texture.
- Drain water and add sweet potatoes to large food processors (cuisinart). Mix until smooth.
- In a large mixing bowl add sweet potatoes, butter and salt to taste.
- Add agave, eggs and mix well.
- Add flour and mix well.
- Pour into an buttered or oiled casserole dish.
- Bake at 400 degrees 30-45 minutes.