Last year, Southern Living Magazine featured a recipe for butternut squash spoon bread, and I decided to do a paleo-knock-off. It was a fail texture-wise, because it turned out to be a total soufflé. Still, it was tasty, and so I thought it was post-worthy.
Who decided that our Thanksgiving sweet potatoes had to be revamped into a dessert-like confection? Sweet potatoes are inherently sweet before candying them with sugar and marshmallows. Allow yourself to enjoy them in their purest form, and enhance them with a pinch of herbs, crunchy pecans, and sweet cinnamon. This savory side is true comfort food, and will complement any menu.
3 cups cooked, peeled sweet potato (about three to four average-sized potatoes)
3 eggs, separated
3/4 c almond flour
2 tsp Herbes de Provence (or 1 tsp dried thyme, 1 tsp dried, crushed rosemary)
1 tbsp fresh lemon juice
1 tsp sea salt
1 1/4 c full-fat coconut milk
1 tsp baking soda
1 c finely chopped pecans
Preheat oven to 350 degrees.
Cook the sweet potatoes. I cubed them and boiled them until they were soft enough. (Fork-tender.)
In a large bowl, mash the cooled sweet potatoes. Add egg yolks, almond flour, herbs, lemon juice, salt, coconut milk, baking soda. Mix together well. In a smaller bowl beat the egg whites on high-speed until fluffy stiff peaks form. Carefully fold the egg whites into sweet potato mixture. Pour into prepared 8×8 dish. Top with the pecans, a little coarse sea salt, and a generous coating of cinnamon. Bake for 40-50 minutes or until center is not loose.
1. I did not over-mash the potatoes. I liked the little morsels that remained, it gave it a genuine rustic bite. :)
2. If you don’t want to go to the trouble of separating the eggs and folding them in, it tastes fine just mixing them in whole, but you will need to omit the baking soda and almond flour. The texture will not be “soufflé” but it still makes a yummy and savory baked sweet potato casserole.
P.S. Looking for an unpredictable and different idea for your sweet potatoes this year? Go back and check out this
It is a really unique and delicious way to fill your plate with colorful veggies. I could barely hold back from eating the whole pot of this stuff!