I planted a LOT of sweet potatoes in the garden this year and am hoping for a big harvest very soon!
In preparation for the digging, I decided I better find/create a few good recipes to help us use up all of those beautiful orange tubers (notice how optimistic I am this morning!). This one is a Yoga Belly original, vegetarian, very filling, great for breakfast, lunch or dinner, and is super simple to make. I have made this dish many times and each time it seems to get better!
I am going to start by talking about the crust. There is a very short ingredient list on this one, but the flavor is HUGE! Plus, the gluten-free crust adds a nice bit of protein, monounsaturated fat, iron, calcium, magnesium, and fiber to your diet. This crust is so good, it can and SHOULD be used with all of your favorite savory pies and quiches.
Now let me tell you about the filling. Eggs and sweet potatoes are the main two ingredients, so that should give you a pretty good idea for how soft the mouth feel is on this souffle. A high quality oil adds a LOT to the dish, so make sure you use a good, super flavorful oil. If you know me at all, you won’t be a bit surprised by this comment, but I source most of these oils from TJMAXX or Marshalls, so I can have a nice variety here without breaking the bank.
Helpful hint–store your opened oil in the fridge to keep it from going rancid!
I LOVE truffle oil (not pictured) with just about anything, and it works beautifully here. I have also used toasted walnut oil and loved every bite! The rosemary, however, is the star of the dish–so be sure to use fresh, and lots of it.
Take some time to do something special like this for your family–if not this weekend, then very soon! I promise, you will be so very happy that you did!
Sweet potato souffle
- 1 1/2 c almond flour or meal
- 1/4 c EVOO
- 1 T water
- 1/2 t salt
- 1/2 t baking soda
- very light dusting of stevia (optional)
- 4-5 smaller sweet potatoes, peeled and cut into 1/4″ pieces
- kosher salt
- a couple of long springs of fresh rosemary — 1/4 cup?
- 1/2 c good quality Parmesan cheese or nutritional yeast
- 2 t truffle oil or use your fav oil (I have used both toasted walnut and truffle–both awesome!)
- 3 cloves garlic
- 2-3 shallots
- 2 c baby spinach (chopped into bite-sized pieces)
- salt and pepper
- chipotle pepper flakes
- ground nutmeg
- 6 eggs
Preheat oven to 350 degress F.
Mix the dry ingredients and then add the wet. Press into a greased pie pan. Bake for 15-20 minutes. Set aside to cool.
Turn up the oven temp to 400 degrees F.
Boil the sweet potatoes in a salted boil for about 25-30 minutes, depending upon their size–until nice and soft. Drain the water and let cool.
Place the Parmesan rosemary, truffle oil, garlic, sprinkle of salt, pepper, chipotle pepper flakes, and shallots in the food processor and blend until the garlic and shallots are chopped up into nice small pieces–a minute or two should be just fine.
Once the sweet potatoes are cool, add them to the food processor and mix until pretty smooth. Add the eggs and mix until well incorporated.
Add 1/2 of the filling to the cake or pie pan. Add a layer of spinach and sprinkle just a little bit of lemon juice on top of the spinach. Add the other 1/2 of the filling on top. Sprinkle the top with a dash of ground nutmeg.
Bake for 45-60 minutes, or until the souffle is cooked through. Let cool before you serve.