Recipes

SWEET POTATO SOUFFLÉ

Are you the one responsible for dessert for the Christmas dinner? Stop searching, here is your saving (Christmas) angel. When I think of a festive dessert, I think of a large warm soufflé. No girlfriend, not a traditional cheese soufflé, but a sweet variant, after all, it’s about the dessert, remember? This variant with sweet potato is wonderfully warming thanks to the hint of cinnamon (did you expect something else?) and also super healthy. A bit too healthy for you? Then pimp it with a scoop of ice cream or a spoonful of white chocolate mousse (say what?).

Serve it straight from the oven, then it’s the absolute best.

Sweet potato soufflé:

Ingredients:

3 large sweet potatoes

2 eggs

100 grams unsalted butter

75 ml coconut milk

100 grams coconut blossom sugar

1/2 tsp baking powder

1 tsp cinnamon

1 tsp salt

Preparation:

1. Preheat the oven to 180 degrees.

2. Peel the potatoes and cut them into cubes. Boil the sweet potatoes until they are tender. Let the potatoes drain well and set them aside.

3. Put the sweet potatoes in a blender and puree until you have a smooth mixture. Add the eggs, butter, coconut milk, sugar, baking powder, cinnamon, and salt. Mix until everything is well combined.

4. Take a large baking dish and grease it with a bit of butter. Pour the mixture into the baking dish and bake it for about 45 to 55 minutes. The soufflé is ready when it is crispy on the outside and still a bit wobbly on the inside.

No dinner planned for the holidays? Lucky you. Just look at your loved one, because this soufflé also works great as breakfast. In bed please, with coffee.