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)
  1. Preheat oven to 350ºF.
  2. Mash the sweet potato and banana in a skillet.
  3. Add in the coconut/brown sugar, the eggs, vanilla, pumpkin spice, coconut oil, and salt, and mix with a whisk until well combined.
  4. Add in the milk and mix well.
  5. 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.
  6. 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/