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When I was 15 years old I moved to Georgia from Washington state. The furthest I had ever traveled previously, was Oregon. To say I was shell-shocked is an understatement. Some of my favorite experiences were all the gatherings and events wrapped around eating and enjoying others’ company.
My first holiday in the south involved all the southern cooking you could imagine. I remember tasting this dish called, sweet potato soufflé. My life was forever changed. I think sweet potato french fries were the extent at which I ventured into sweet potatoes. I had no clue that it could taste so sweet and delightful. Imagine the sweetness of creamy sweet potatoes with the caramelized saltiness of bacon and dates.
Fast forward to current day, I still love to enjoy southern cooking but with a nutrient-dense twist. This recipe is perfect for holidays. It is a crowd pleaser and will have your family and dinner guests begging you for the recipe.
- 3 large sweet potatoes, skinned and boiled
- 1 tablespoon vanilla extract
- 1 tablespoon coconut oil
- ½ cup coconut milk
- ¼ cup maple syrup
- Toppings:
- 4 slices of bacon, chopped
- ¼ cup coconut sugar
- ¼ cup coconut flour
- ¾ cup of dates, pitted and chopped
- Preheat oven to 400 degrees F.
- In a blender, combine sweet potatoes, vanilla, coconut oil, coconut milk, and maple syrup. Blend until smooth.
- Pour mixture into a lightly-greased, medium-sized baking dish.
- Sprinkle toppings evenly over top the sweet potato mixture.
- Bake for 20-25 minutes or until bacon is fully cooked.
8 comments
this look so incredibly delicious. i’m going to make it for the holidays! thank you, kelsey!
This may be a silly question, but do you put the bacon on chopped raw or cooked?
Not a silly question….I’d like to know too but no one answered in time for Thanksgiving this year!
Step #5 says: Bake for 20-25 minutes or until bacon is fully cooked. So it looks like it’s raw when you place the chopped bacon in the “topping” mixture. It might have been added after you asked the question.
Second Amy’s motion! I am SO going to make this for Thanksgiving!! Thank you for showing me a way out of my sweet potato malaise.
[…] Sweet Potato Soufflé from Autoimmune Wellness *This southern comfort food dish gets an egg-free remake! […]
This looks absolutely delicious and I am going to try it. The recipe says it’s an entree, but I am guessing this would also go well as a side dish to any kind of meat or a slow-cooked stew. I’m actually thinking of leaving out the coconut sugar and maple syrup, since the sweet potatoes and dates are very sweet. But then again, maybe I’ll end up ruining it!
Do you think butternut squash would work as a replacement for the sweet potato? I’m a southern gal, but have had to go on a low oxalate diet due to an overabundance of sweet potatoes (spinach, beets and almonds) 🙁 What’s a southern girl to do? *sigh* I couldn’t have the dates either. Maybe a bit more coconut sugar?