Last week Shannon at KindaSortaHealthy.com introduced me to a great recipe for Sweet Potato Skins. She found the recipe on a site called HowSweetEats.com and then adapted it to paleo. Drop the low-fat cheese for a full fat artisan cheese and use full fat yogurt or full fat sour cream and you’re all set.
I made these Sweet Potato Skins. They were delicious. The best part was my 15 year old “non” paleo eating son LOVED them. Yay, a break through!! I knew it would happen. The skins were great but I was left with about 3 cups of cooked sweet potato in my refrigerator (I couldn’t just throw it away!).
I have recently added sweet potatoes, white rice and some other “safe” starches back into our diet. I do really well on a lowish carb diet. By that I mean, no processed foods, grains or legumes – tons of vegetables and a nice amount of fruit with all kinds of yummy animal protein. I think my husband and daughter are doing well but I think they may do even better with some added “safe” starches. I plan to enjoy the sweet potatoes and white rice as a little personal experiment. I’m curious to see how they make me feel. So far the sweet potato is a little tough because it is SO SWEET. I could eat mounds of it. The potato skins were perfect, very little potato “meat”.
O.k., so, back to the problem at hand. Lots of delicious sweet potato in my refrigerator. I decided small sweet potato soufflés would be just the thing. I combined a few recipes that I found and adjust with paleo friendly ingredients. It worked out really well.
- 3 cups cooked sweet potato meat (about 4 or 5 sweet potatoes)
- 3/4 cup coconut milk
- 3 eggs
- 2 tablespoons Ghee, melted
- 1 tablespoon Vanilla Extract
- 1 tablespoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon AllSpice
- 1/4 teaspoon Sea Salt
Put everything in your food processor and blend until you like what you see. It took about a minute. Really fast.
I preheated the oven to convection 350 degrees (I might play around with the temp. it could possibly be a little hotter). I greased 7 individual ramekins (I didn’t know how many the batter would fill – worked out to be 7). Filled the ramekins and then added a crumble to four of them (I wasn’t sure my husband would like the crumble because I used coconut oil – he did). I cooked them for about 20 minutes. A couple were filled really full so I cooked those a couple of extra minutes. I just eyeballed them. The tops had a soft crust when I pulled them out.
- coconut oil (I used about 1 tablespoon – adjust this depending on the amount of crumble you need)
- almond flour
- Paleonola Original Granola
I just mixed this together and kept adding ingredients until I got a consistency that I liked.
The little soufflés came out really well. Really delicious. Lite and fluffy and quite tasty. My husband thought maybe we should serve them for dessert next time. I really liked the serving size. They were just perfect.
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