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Chia Sweet Potato Soufflé

Chia Sweet Potato Soufflé

My body craves carbs in the morning and I’m still trying to find a substitute for my pervious oatmeal morning ritual. I would strategically add in coconut flakes, sunbutter, fresh ginger, raw honey, cinnamon, raw cacao powder and vanilla. Then I would enjoy it as I sat at my inspiration place writing my journal. My oatmeal routine turned into an obsession so I’m now searching for a more nourishing replacement.

Sweet potatoes are an excellent vehicle for all the add-ins and toppings I love. Basically I want my breakfast to be a FroYo toppings bar. I just want the toppings. Thank you.

This recipe is my first attempt at finding an oatmeal substitute. It’s delicious. And provides the perfect combo of carbs, protein and sweet to start the day. Chia Sweet Potato Soufflé

Makes 4 servings.

2 eggs
1 vanilla bean pod
14.5 ounces coconut milk (about 1 3/4 cups), canned
1/2 cup water
1 medium sweet potato, boiled until soft
1 teaspoon ground cinnamon
dash of sea salt
1/4 cup chia seeds
garnish with sliced almonds, chopped pecans or a sprinkling of cinnamon (optional)

►Whisk the eggs in a small bowl and set aside near your stove.

►Split open the vanilla bean and scrap out the seeds.

►In a saucepan, bring coconut milk, water, vanilla seeds and pod to a slow boil over medium high heat. Keep stirring to prevent from sticking to the bottom of the pan.

►When the mixture begins to simmer, stir more briskly and keep simmering for five minutes.

►Remove the vanilla pod and discard. Place your bowl of whisked eggs near the stove and carefully ladle a spoonful of coconut mixture into it. Stir quickly to combine. You’ll have to move fast to prevent the eggs from clumping. Once it has formed a smooth mixture, pour this into the remaining coconut mixture in the saucepan. Stir and cook over medium heat for 5 to 10 minutes.

►Remove the saucepan from the heat and pour into a blender with the sweet potato. Blend until combined. Then add cinnamon, sea salt and chia seeds, pulsing until evenly mixed.

►Divide into four small jars and store covered in the refrigerator for at least three hours. Serve cold or hot by reheating over the stove. Top with crushed nuts, coconut flakes or chopped dried fruit.

*Recipe adapted from Diane Sanfilippo’s Banana Vanilla Bean N’oatmeal (21DSD).

3 Comments Chia Sweet Potato Soufflé

  1. nametagscott

    This post inspired me. I have a new restaurant idea. It’s called “toppings.” All your favorite garnishes, with none of the food. We could do app, dinner and dessert toppings, so it’s three courses. Even bloody mary garnishes without the tomato juice!

    Reply

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