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Sweet Potato Soufflé with Pecan Topping
By Jackie Graff
Living Food Feast from Sprout Café
Serves 8 |
Ingredients:
- 4-5 cups sweet potatoes, peeled and cubed
- 20 medjool dates, pitted
- 1 vanilla bean
- 2 teaspoons cinnamon
- 1 teaspoon sea salt
- 2 tablespoons coconut butter
- 3 cups water
- 1 teaspoon psyllium (more if needed for thicker consistency)
- 1 cup pecans, chopped
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Steps:
- Place dates, vanilla, cinnamon, salt, coconut butter and water in blender. Blend until smooth.
- Add sweet potatoes and blend until very smooth.
- Add psyllium, blending well.
- Let mixture sit for 5-10 minutes to thicken.
- Blend again until smooth.
- Top with chopped pecans. Refrigerate.
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