Sweet Potato Skillet Soufflé Cake
Recipe type: Dessert
Serves: 6 servings
- 1 roasted sweet potato (I wrapped mine in foil and roasted it for 40 minutes at 425ºF.)
- 1 overripe banana
- ¼ cup coconut sugar (or brown sugar)
- ¼ cup coconut oil, melted but not hot
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon pumpkin spice
- 2 pinches salt (literally 2 pinches)
- ¼ cup almond milk (or milk of your choice)
- Topping:
- 3-4 tablespoons of pecan pieces
- 1 teaspoon coconut sugar (or brown sugar)
- 1 teaspoon melted coconut oil (just microwave in a microwave safe dish for 15-20 seconds)
- Preheat oven to 350ºF.
- Mash the sweet potato and banana in a skillet.
- Add in the coconut/brown sugar, the eggs, vanilla, pumpkin spice, coconut oil, and salt, and mix with a whisk until well combined.
- Add in the milk and mix well.
- Then top with the pecans, sprinkle the coconut/brown sugar on top, drizzle the melted coconut oil on top, and bake for 20 minutes at 350ºF.
- You can enjoy this warm or you can let this cool to room temperature, top it with some whipped cream, and enjoy.
Recipe by SoFabFood at https://sofabfood.com/sweet-potato-skillet-souffle-cake-recipe/
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