sweet potato ramekins
Yesterday, I was at the supermarket. And I came across some frozen baby food - in the shape of little cupcake molds. That got me thinking. What about a sweet potato souffle baked in a ramekin ? I thought of adding shredded apple or carrot. But, in the end I decided to stay the course and used sweet potato by itself. Sweet potato is one of the healthiest foods in existence. In addition to being cleansing to the body, these cancer-fighting tubers boast vitamins B(6), C, E. The souffles are great with a side salad or served alongside a piece of fish or chicken.
2 tblsp shallots, minced
1 garlic clove, minced
2 cups sweet potato, shredded
2 eggs, lightly beaten
1 heaping tblsp all-purpose gluten free flour
pinch cinnamon
2 tblsp coconut milk
2 tsp honey
- Preheat oven to 350 degrees.
- Mince shallot and garlic. Place in a bowl.
- Add eggs, coconut milk and honey. Whisk to combine. Add the flour. Whisk again.
- Using the shredder blade on the food processor or a mandoline, shred the sweet potato.
- Using an ice cream scoop, spoon the mixture into oiled ramekins. Place on a rimmed baking sheet.
- Bake 40 minutes. Turn oven off. Leave oven door closed. Let ramekins set an additional 10 minutes.
- Remove from the oven and serve. Makes 4 ramekins.