We have been baking up a storm in this house.
My urge to heat up the oven and make a Pumpkin Soufflé started when I came across this recipe on Balanced Bites. It’s a super easy Soufflé recipe that we all loved. After that initial foray we modified it a bit, adding more maple syrup and even adding a maple flavored cream cheese. Delish!
We used our own homemade pumpkin puree too.
It can’t get any easier than this recipe, that is for sure, but the it didn’t feel or look like a Soufflé technically…which requires dividing your egg whites and whipping them. Our Pumpkin Soufflé didn’t get very high and airy and they deflated pretty fast. I still plan to make them often though because they are so super easy and fast. Plus they taste wonderful. I did want to try to make a more conventional Soufflé though.
Our next baking adventure was a…
Sweet Potato Soufflé
We started by cooking up some sweet potatoes and mashing them with butter and maple syrup. This was breakfast actually and we had enough leftover for a lunchtime Soufflé. And excellent way to get rid of leftovers if you ask me!
Ingredients: (makes 3)
1 cup mashed sweet potato
4 eggs (yolks and whites divided)
1/4 c grass fed butter
2 T almond butter
4 T maple syrup (1 tablespoon reserved for egg whites)
1/2 tsp pure vanilla extract
1 T coconut flour
1/4 tsp baking soda
1 t cinnamon
1 t pumpkin pie spice
Mix wet ingredients together (minus the egg whites). Combine the dry ingredients and sift them together well. Add to the wet ingredients and mix.
In a separate bowl whip the egg whites with an electric mixer until they form a soft peak. Add the reserved 1 tablespoon of maple syrup to the egg whites and continue to beat them until they form a stiff peak (this takes some time). Fold the egg white mixture into the base. Pour into individual size ramekins and cook at 350 degrees for 25-30 minutes. Eat while warm and enjoy!
Sweet potatoes contain vitamin A, B vitamins, vitamin C, iron, magnesium, fiber, and potassium. They are low on the glycemic index and the antioxidants help get rid of cancer-friendly free radicals. They are IMO much better for you than traditional white potatoes. I try to make them once a week in the Fall/Winter, usually mashed with maple syrup and grassfed butter. I make extra so that I can use the leftover mashed sweet potatoes into other yummy meals and treats. I think you would surprised how many different things you make with them. Even if a recipe calls for grated or chopped sweet potato it is easy enough to use precooked/mashed instead and it is of course very convenient.
Here are some that I found but feel free to add your own ideas/recipe links in the comments…
Sweet Potato Apple Bread
Sweet Potato Muffins
Sweet Potato Pancakes
Sweet Potato Brownies
Sweet Potato Pastry Dough
Sweet Potato Fritters
Banana Sweet Potato Bread
Sweet Potato Soup
Sweet Potato Shepherd’s Pie
Sweet Potato Chocolate Cake
Sweet Potato Gnocci
Griddle Cakes – Just slap on a griddle with some butter…
Mini Casseroles – Topped with Crunchy Pecans and Pumpkin Seeds
Sweet Potato Chocolate Cake
We had primal meatloaf and mashed sweet potatoes last night. I made a bit more sweet potatoes then I knew we would need because I was already thinking about lunch for the following day. This recipe makes abut 10 medium size pancakes and is perfect for feeding two (usually me and my husband) but we easily double and triple this recipe for when the kids are home. It is quick and easy to make and oh so delicious and decadent…
Sweet Potato Pancakes with Goat Cheese and Coconut
1/2 Cup coconut cream
4 Pastured eggs
2 T leftover mashed sweet potatoes
2 Heaping T coconut flour
2 T Chèvre goat cheese with honey (can use cream cheese if needed)
1 t baking powder
2 Dashes cinnamon
1 Cap full of vanilla
Dash of salt
Grassfed butter for cooking/topping
Mix all ingredients well in a blender. I like the Vita-Mix. Pour the batter on a hot griddle, slathered in butter. Cook for 3-5 minutes. Serve with more butter and pure maple syrup.
See also: Creamy French Toast Pancakes Recipe
We have been eating sweet potatoes regularly of late and often times when I make up a batch of mashed sweet potatoes I have extra on hand to use in other recipes later in the week. Sometimes we reheat them on a griddle for breakfast or we make sweet potato pancakes with coconut flour and goat cheese. Yesterday though I decided to add some leftover mashed sweet potatoes to some grain free banana bread and see how it turned out. The results were quite delicious and the addition of sweet potato helped to cut down on the “graininess” from the coconut flour.
I think this is going to become a regular treat in our house from now on and perhaps even replace my pre-workout Larabars, since I am trying to reduce processed foods and needless packaging. The texture is very dense and soft and it has a bit of sweetness but not nearly as much as conventional banana bread. My kiddos all love it, with the exception of my youngest, who hates coconut. I feel good giving this to them for breakfast for some good brain food.
Sweet Potato Banana Bread With Coconut Flour
1 Cup Flour
1/2 Cup mashed sweet potatoes
3 very ripe bananas
4 pastured eggs
6 T grassfed butter or coconut oil (melted)
2 T ground flax seeds
1/4 Cup chopped walnuts (optional)
3 T raw honey
2-3 tablespoons pure maple syrup
1/4 tsp sea salt
1/2 t baking soda
1 T vanilla
Preheat oven to 300 degrees. Mix wet and dry ingredients together in separate bowls. Add the dry ingredients slowly to the wet and mix together well. Pour into a well greased or parchment paper lined loaf pan. Cook for one hour and 20 minutes. Allow to cool and serve slathered with grassfed butter. Yum!
Mmmm…comfort food. This is what I made for dinner a couple nights ago and it was delicious. I am no food photographer though so if my pictures fail to convey how yummy it was just take my word for it…or make it yourself. ;) It’s easy and quick (about 20 minutes).
The Chops/Loin: I used pork loin because that is what I had on hand. Typically I would use pork chops. To make I just dredged the pork in coconut flour and sprinkled with salt, pepper, and Herbs de Provence from Mountain Rose Herbs. I cooked them on a cast iron skillet along with a healthy amount of coconut oil AND grass fed butter. I had to cover mine because the pork was so thick but if you use thinner cuts and an open skillet you will get a great sear.
For the Mashed Sweet Potatoes I just peeled, chopped, and boiled for about 10 minutes (until soft) in a Dutch Oven. After straining the water I returned them to the oven and added cinnamon, 1/4 cup butter, 1/4 cup pure organic maple syrup, and a Tablespoon organic raw honey, mixing thoroughly with a hand mixer. It was so tasty that my hubby made the exact same meal for breakfast the next morning, using leftover sweet potatoes. It’s not fancy but it is oh so comforting…
What are you making for dinner?