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.
Ingredients
- 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.
The Crumble
- 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.
Eat Well, Feel Good, Have Fun!
Please post comments if you have any ideas or suggestions!
Amy F. White, MSN, BCHN, FNLP, is a board-certified holistic nutritionist and life coach who helps women over 40 lose weight and feel energized again — without extremes, restriction, or rebound. Through her science-backed, hormone-smart approach, Amy teaches women how to work with their bodies for lasting change. She’s the owner of The Simplicity of Wellness and the creator of the Metabolic Jump Start method and Hangry to Healthy Transformation program.