Spiced Sweet Potato Soufflés with Roasted Walnuts

I was surprised while slowly scanning through my recipe page that I have very few sweet potatoes. Because, turns out, they are something I almost ALWAYS have on hand. I love, love, love sweet potatoes. I often purée them into delicious soups, like this one. I also dice them up into fries and oven-bake them in tallow until crisp, golden, and heavenly.

I mush them. I fry them. I bake them.

I also soufflé them.

Okay, by technical terms, I don't know if this is a soufflé, but I'm going to call it such. Because I feel it.

I served this delicious dish alongside a roasted chicken a few days ago — it was a delicious addition. Not too heavy, not too sweet, not too starchy. Just delicious.

I then proceed to eat a serving for breakfast as well.

And another for lunch. Just to make sure.

Affirmative. They're delicious.

Ahh...what the heck, throw another tablespoons of butter on there. Ain't no shame in it.

I like to serve them directly in individual ramekins because I think it makes them feel more special. Sure, this could easily be done in a small baking dish, but I just like 'em this way.

Don't ask me why!

But why, Shaye?

I don't know! I just do! I like knowing exactly how much food I have in my dish! And it's mine! IT'S ALL MINE, I TELL YOU!

Sorry. I didn't mean to shout. I'm just passionate about sweet potato souffles.

Try it. I think you may be too.

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Spiced Sweet Potato Soufflés with Roasted Walnuts

Ingredients:

• 2 pounds organic sweet potatoes or yams (about 3 large sweet potatoes)

• ½ cup raw milk or cream (from grass-fed cows!)

• 4 tbsp maple syrup

• 4 tbsp butter

• 1 tsp vanilla extract

• ½ tsp freshly grated nutmeg

• 2 tsp cinnamon

• 2 eggs, lightly whipped

• Sea salt, to taste

• ½ cup walnuts, roughly chopped (soaked and dehydrated is best)

Instructions:

1. Peel the sweet potatoes (optional) and roughly chop them into large, even pieces. Place in a saucepan and cover with water. Bring to a boil and simmer the potatoes until they are fork tender.

2. Drain the potatoes and return them to the saucepan.

3. Add in the milk, maple syrup, butter, nutmeg, cinnamon, and eggs. Use a potato masher to moosh the potatoes until broken down. Just moosh until you're happy with the texture. I don't mind chunky potatoes, so I didn't moosh too much. Just enough to mix everything in.

4. Taste. Season with a pinch of salt, if necessary.

5. Divide the potatoes evenly among oven-safe ramekins. Top each ramekin with some walnuts.

6. Bake in a preheated 350-degree oven until bubbly and warmed thoroughly, about 20 minutes.