Light, fluffy, and delicious, this souffle is easy to make and a perfect compliment to any Autumn spread.

Paleo Recipes: Sweet Potato/Pumpkin Souffle

Light, fluffy, and delicious, this souffle is easy to make and a perfect compliment to any Autumn spread.

This is possibly my favorite Paleo recipe.  It’s loaded with good fats, and has that little bit of sweetness that is a perfect compliment to any meal.  (Think inside-of-a-pumpkin-pie delicious).  Plus, with the pumpkin and sweet potato, it’s also a great PWO (post-workout) snack to replenish your glycogen stores!

Here’s what you’ll need:

  • Pumpkin (1/2 of a small one)
  • Sweet Potato (1 med. large)
  • Coconut Milk (3/4 of a cup)
  • Eggs (3 large, Omega-3 enriched)
  • Cinnamon (1 Tbsp)
  • Nutmeg (1/4 tsp)
  • Allspice (1/4 tsp)
  • Sea Salt (1/4 tsp)

Directions:

  1. Preheat oven to 350 degrees.
  2. Peel sweet potato and cut into 2″ cubes.
  3. Remove the guts of the pumpkin, and cut in to large cubes.
  4. Steam sweet potato and pumpkin together until very soft.
  5. Remove the pumpkin rind (I usually just cut away with a knife.)
  6. Put the sweet potato and pumpkin into a food processor to get it whipped up really well, or just mash it up in a bowl with whatever you’ve got.
  7. Mix all ingredients together in a bowl and pour into a baking dish.
  8. Bake for 20-30 minutes.  Souffle should develop a slight crust on top.

So remember, changing your eating habits doesn’t have to be painful, and the new foods you discover can be DELICIOUS.  I know that one of the biggest adjustments for me was cooking my own food, and when I started, I was terrible at it.  But you WILL get better. In less than a year, I’m cooking up stuff like this and I actually enjoy my own food better than going out to eat!  I never expected that.  And if I can do it, you can too.

Enjoy, and stay healthy everybody!

It comes out looking like this!