Sweet Potato Pots
Sometimes, you just want to have a little fun with your food. It doesn't really get much more fun than Sweet Potato Pots. They're amusing to make, cute to look at and a blast to dive into with a spoon. This whimsical recipe was inspired by "Sweet Potato Soufflé" from Gather: The Art of Paleo Entertaining by Hayley Mason and Bill Staley.
Sweet Potato Pots
4 medium sweet potatoes, peeled and cubed
2 large brown cage-free eggs, at room temperature
1/2 cup ghee (or organic unsalted butter)
1/4 cup full-fat coconut milk
1 teaspoon yacón syrup
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon sea salt
1/4 teaspoon pumpkin pie spice
1/8 teaspoon nutmeg
Place the sweet potatoes in a Dutch oven or large stockpot and cover with filtered water. Bring to a boil and cook for 30-35 minutes. Remove from heat and drain. Preheat the oven to 350. In a food processor, mix the sweet potatoes, eggs, ghee, coconut milk, yacón syrup, baking soda and seasonings until very smooth. Pour the batter into four 6 oz ramekins (or one large soufflé dish) and bake for 50-55 minutes.