Sweet potato souffle with topping from pecan nuts

This delicious sweet potato souffle with pecan nuts as a topping is an essential accompaniment – or main course – for Christmas dinner.

It is one of the healthiest versions of souffle, it prepares quickly and somehow it automatically entered the list of our favorite cozy foods!

Materials:

• 3 – 4 sweet potatoes, peeled
• 1/3 cup coconut sugar
• 1/2 cup butter at room temperature
• 2 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

For pecan topping:

• 1 cup coconut sugar
• 3 tablespoons butter
• 1/2 cup almond flour
• 1/2 cup oatmeal without gluten
• 1 cup chopped pecans
• 1/2 teaspoon cinnamon

Implementation:

Preheat the oven to 200 degrees. Wash and clean the sweet potatoes. Cut them into slices for they are softer as they are cooked. Put them in a large pot of water and boil them until soft. When they soften, remove them from the water.

Transfer the potatoes to a bowl and mash them into a puree. Add 1/3 cup coconut sugar, 1/2 cup soft butter, 2 eggs, 1 teaspoon vanilla, 1/2 teaspoon cinnamon and 1/4 teaspoon salt. Mix all the ingredients and put them with the sweet potato mixture in an oiled pan.

In a bowl mix 1 cup coconut sugar, 3 tablespoons butter, 1/2 cup almond flour, 1/2 cup gluten-free oats, 1 cup chopped pecans, 1/2 teaspoon cinnamon. Using your hands, mix the topping ingredients until well mixed.

Spread the topping pecans over the sweet potato souffle. If you want, you can also add some coarsely chopped pecans on top. Bake in a preheated oven for about 30 minutes.

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