So I’m going through this thing with sugar (it’s called avoidance), as in I’m avoiding cooking with it. It wasn’t intentional at first, but then it got too easy, and soon I couldn’t remember what I actually saw in sugar, especially there’s things like dates, maple syrup and sweet potatoes. Sweetness with some fiber, and versatility up the wazoo, I’m all about sugar alternatives in the kitchen.
This recipe celebrates a creamy yet light texture – usually evident of cream – without it. It also highlights nature’s candy in the form of potatoes and syrup, no need for cups of brown sugar, butter and pecans, seriously, this will do. You can thank the bacon fat for adding that pizzazz factor, serving it in a bacon ring adds a bit of crunch but is really just for eye appeal.
Win over everyone’s eyes this Thanksgiving with a sweet treat that won’t put you to sleep.
Sugar Free Sweet Potato Souffle
Cook Time: 30 minutes
Ingredients (4 servings)
- 5 small sweet potatoes
- 5 Tbsp buttermilk
- 3 Tbsp maple syrup
- 2 Tbsp grass-fed butter
- 2 Tbsp goat cheese
- 1 tsp bacon fat
- 3/4-1 tsp sea salt
- 1/2-3/4 tsp freshly ground black pepper
- turkey bacon – to make rings
Start by filling a large pot with cold water and the sweet potatoes. Bring to a boil and cook until the potatoes are very tender – about 15-20 minutes. A knife should be able to slide right through it. Drain the water and let the potatoes cool.
Once they are cool, peel them, you should be able to make a slit in the potato and easily peel off the skin. Place the peeled sweet potatoes in a medium bowl, to it add the rest of the ingredients, except for the bacon strips.
Use a hand held blender and blend until super smooth.
To make the bacon rings, attach the bacon at the ends with a toothpick – forming a ring – bake in the oven under the broiler for 3-4 minutes, flipping halfway through. Be careful it can burn.
Serve the souffle in the bacon rings, or serve in an oven proof dish (so you can easily make ahead of time and reheat in oven before dinner.)