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!
Ingredients:
- 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
Instructions:
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,
