Featured Recipe: Sweet Potato Carrot Soufflé

Need something unique to bring to Thanksgiving Dinner this year? This Sweet Potato Carrot Soufflé is the perfect dish! Packed full of tasty buttery goodness, this awesome side has been given 8 thumbs up by my four mini taste testers. Even when the holidays are done and over, this recipe is sure to make my family rotation because it is seriously DE-LISH!


  • 3 c baby carrots
  • 2 c peeled and sliced sweet potato
  • 2 eggs
  • ½ t ground cloves
  • 1 t cinnamon
  • 2 T raw, local honey
  • 8 T soft pasture butter
  • 1 t baking powder
  • 1 t vanilla extract
Step 1: Preheat oven to 350F, put 5 cups of water in a pot on the stove on high, and slice the sweet potato.
Step 2: Once the water has reached a boil, and add sweet potato, carrots, and cloves, and boil until softened.
Step 3: Drain,add to large mixing bowl, and blend for 20 seconds.
Step 4: Add honey and blend 20 more seconds
Step 5:Add cinnamon, baking powder, and vanilla and blend for 30 seconds.
Step 6: Add eggs and butter, and mix until well blended.
Step 7:Grease small casserole dish and pour mixture into it.
Step 8: Cook 40 minutes, remove from oven, and sprinkle with cinnamon.
For easy printing, click here. We hope you enjoy this deliciously healthy, beta-carotin-packed side dish!
Til next time,
Kristen Barkley
Kristen Barkley
Kristen is a happily married mom to four beautiful and active children and is the co-founder of Marpé Wellness. She has a BBA in Marketing from the University of Houston and completed extensive coursework in the areas of nutrition and fitness. She is excited to be putting her education to use in an industry that she is passionate about where she can help others live a healthier and happier life.

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