Sweet Potato Soufflé (GF)

Ingredients

• 2 large SWEET POTATOES, JEWEL, organic
• 1 large EGGS, organic
• 1 tsp CINNAMON, GROUND
• 1/2 tsp NUTMEG, GROUND
• 3/4 cup BROWN SUGAR, ORGANIC
• 1/2 cup ALMOND MILK, VANILLA, UNSWEETENED
• 1 tsp OLIVE OIL, EXTRA VIRGIN, 100% first cold pressed unrefined
• 1 cup PECAN, RAW, COARSELY CHOPPED

Instructions

1. Wash potatoes and bake in a 400 degree preheated oven approximately 20-30 minutes.
2. Remove and allow to cool enough to handle.
3. In a large bowl, skin potatoes and smash until smooth.
4. Add egg, cinnamon, nutmeg, and almond milk and beat with a whisk.
5. Lightly oil a 9x9 inch baking dish.
6. Transfer mixture to dish.
7. Pulse pecans with sugar in a food processor until pecans are coarsely chopped.
8. Sprinkle mixture over soufflé. Bake approximately 15 minutes in a 350 °oven or until soufflé is set and pecan pieces are brown.
9. Can be served as a side or dessert.

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