Paleo Sweet Potato Souffle

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.  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!" 

Ingredients:

• 2 Large sweet potatoes
• 4 tablespoons butter (grass fed)
• Salt to taste
• 2 tablespoons maple syrup
• 3 eggs
• 1/8 cup coconut flour

Instructions:

1. Peel sweet potatoes and cut into cubes
2. Bring water to a boil in medium to large pot. 
3. Add sweet potatoes to pot and cook until soft texture.
4. Drain water and add sweet potatoes to large food processors (cuisinart).  Mix until smooth.
5. In a large mixing bowl add sweet potatoes, butter and salt to taste.
6. Add maple syrup, eggs and mix well.
7. Add flour and mix well.
8. Pour into an buttered or oiled casserole dish.
9. Bake at 400 degrees 30-45 minutes.

Note:  If you are in a hurry like I usually am...after you processes sweet potatoes in cuisinart just add all remaining ingredients to processor and pulse until combined and smooth.  One less bowl to wash!

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