Sweet Potato Soufflé with Herb and Almond Streusel Topping
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Ingredients
Sweet Potato Soufflé:
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4 large sweet potatoes (yield 4 cups cooked)
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2 eggs (or liquid vegan egg replacer)
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1/4 cup almond milk*
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1/2 cup pure maple syrup
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1 tablespoon cinnamon
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1 teaspoon nutmeg
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1 teaspoon salt
Herb and Almond Streusel Topping:
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1 cup Mandelin Natural Whole Almonds, chopped
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1/4 cup salted butter
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1 cup light brown sugar
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1/3 cup flour
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1 teaspoon cayenne pepper
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1 teaspoon fresh rosemary, chopped
Directions
Preheat oven to 400° F.
Line a baking sheet with parchment paper.
Rinse and dry sweet potatoes. Pierce them each a few times with a fork, and place on the baking sheet.
Bake at 400° F for 45 minutes to 1 hour or until the inside is soft when squeezed; set aside until cool (about 30 minutes).
Melt the butter in a medium bowl in the microwave. Add the brown sugar, flour, and cayenne; mix until well combined. It should be a bit lumpy. Stir in the chopped almonds and set aside.
Peel off sweet potato skins and place the flesh (about 4 cups) in a food processor. Blend until smooth.
Add almond milk, maple syrup, eggs, spices, and salt to the food processor. Blend until combined.
Grease a 32 oz. soufflé dish with butter or coconut oil.
Add sweet potato mixture to the dish and smooth the top. Top with almond streusel mixture.
Bake for 30 minutes at 350° F or until heated through.
Serve warm.