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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.
- 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.