These sweet potatoes were wonderful! They can be enjoyed sweet, as shown above, or savory, as shown below.
To make the sweet version omit the roasted garlic and rosemary from the recipe below and add 1 tbsp maple syrup and 1 tsp pumpkin pie spice. During the last few minutes of cooking top with marshmallows and broil until they are puffy and golden brown – watch carefully to ensure that they do not burn.
Souffléd Sweet Potato Bake
Adapted from Clean Eating Magazine
A sweet and savory baked sweet potato dish. The added whipped egg whites and light coconut milk create a texture that is reminiscent of pie, without added sugar – no marshmallows necessary! Gluten-free, dairy-free.
4 lbs sweet potatoes
1 head garlic
½ tsp extra virgin olive oil
½ cup light coconut milk
1 tbsp fresh rosemary
1 tsp cinnamon
½ tsp sea salt
freshly ground black pepper
4 fresh large egg whites
½ tsp cream of tartar
Preheat oven to 400˚. Spray a baking sheet with cooking oil.
Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch from the top of the cloves, exposing all of the individual cloves of garlic. Place the trimmed head of garlic on the prepared baking sheet and lightly drizzle with ½ tsp olive oil.
Prick each sweet potato several times with a fork. Place on baking sheet with garlic. Cover all with a sheet of parchment paper. Bake for 45 minutes to one hour until cloves and sweet potato are softened.
Remove potatoes and garlic from oven and allow to cool. Once cool, pop each clove of garlic out of the papery skin. Cut sweet potatoes into 6-8 pieces. Place coconut milk, rosemary, cinnamon, sea salt, pepper, sweet potato and garlic into blender and process until pureed.*
In a separate bowl, combine egg whites and cream of tartar. Using an electric mixer, beat on high speed until stiff peaks form, 2-3 minutes. Using a spatula, gently fold half of egg white mixture into the sweet potato mixture until only a few white streaks remain. Repeat with remaining egg whites.
Coat a 9×13 pan with cooking spray. Gently add potato mixture and smooth the top with a spatula. Bake in 400˚ oven for 30 minutes, until top is lightly browned.
*Sweet potatoes can be prepared through pureeing up to one day in advance. On Thanksgiving, bring sweet potato mixture to room temperature and complete the recipe.
This recipe is part of a series featuring my Thanksgiving menu.
Other Thanksgiving posts:
Thanksgiving Menu Planning
Spicy and Smoky Turkey Rub
Roast Turkey with Herby Gravy
Cherry, Apple and Mushroom Stuffing
Spiced Cranberry and Apple Sauce
Roasted Brussels Sprouts and Pecans
Pumpkin Brownie Pie