Thursday, January 20, 2011

Sweet Potato Souffle

This is a very sweet side dish that contrasts well with all the savory tastes of a holiday meal. Look for yams (I used yams) or sweet potatoes with very deep orange flesh. Garnet and Jewel Yams are highly recommended. This recipe was adapted from the Raw Soul Food recipe collection of Lynda Carter at

4 large yams or sweet potatoes
3 tablespoons freshly squeezed lemon juice or 1 teaspoon lemon extract
1 cup water, more or less as needed
1/2 cup raw cashews
1/2 cup raw pine nuts or macadamia nuts
2 vanilla beans, or 2 teaspoons vanilla extract
6-8 pitted dates
1 tablespoon ground cinnamon
1/4 teaspoon grated nutmeg

Peel the yams and cut them into small cubes. Transfer to a blender along with the lemon juice and enough water to allow the blender to work properly. Process until thick and chunky. Add the remaining ingredients and process until smooth and creamy. Add more water, 1 tablespoon at a time, only if necessary to facilitate processing. Place into a casserole dish of your choice and garnish with carmelized pecans. (I soaked some pecans, then added some raw sugar and mixed well. Then placed them in the dehydrator at 110 degrees for 6-8 hours. They are really crunchy and sweet and wonderful that way!)

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