Pineapple-Sweet Potato Souffle

 4 medium sweet potatoes, peeled and cut into chunks
1 T ground flax seeds
4 T almond  milk
1 T maple syrup
1 tsp vanilla
3/4 tsp cinnamon
1/2 cup crushed pineapple
1/4 cup potato starch, corn starch, or flour
3/4 cup chopped pecans
1 T brown sugar
1-2 T maple syrup
a few dashes of cinnamon

  • Bake sweet potatoes, covered, at 375, for about an hour
  • Mash sweet potatoes and combine with the first 7 ingredients
  • Spoon into a 8x8 pyrex dish, or deep dish pie pan
  • Combine the remaining ingredients and sprinkle over sweet potato mixture
  • Bake at 350 for 45 minutes

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