🍠This simple little 6 Ingredient Sweet Potato Soufflé deserves to be a spotlight on everyone’s Thanksgiving table! The colors are so beautiful and the flavors are absolutely amazing! Not to mention the leftovers...ummmm....I have been pairing these with everything! Can you say breakfast? ;)
What you need...
1 Purple Sweet Potato
1 Japanese Sweet Potato
1 Orange Sweet Potato
2 Tbsp. Grass-fed Butter (Kerrygold)
OR Coconut Oil (Vegan)
3 cloves Fresh Garlic
2 tbsp. Fresh Parsley, Chopped
A few sprigs Fresh Thyme, stripped
2 tbsp. Fresh Chives, Chopped (Optional)
*Tip - Try to find Sweet Potatoes that are approximately the same size/girth. The presentation is much nicer!
Peel and Slice your sweet potatoes into thin discs. You could use a mandolin, but I wanted a little more thickness and weight to my potatoes, so I just sliced them with a sharp knife. Begin to slide the potatoes together making a long potato pattern. Orange, White, Purple, alternating from beginning to end into one long accordion. Lightly grease a pie plate with Avocado Oil or Olive Oil cooking spray and Preheat oven to 425F.
Gently layer the pattern of potatoes into the pie plate, slightly tilting them to reveal the pattern. I started on the outside and filled into the center. It won't be perfect and that's ok!!! You can also use a rectangular dish and layer them in rows, which is much easier and still just as pretty! Once all the potatoes are beautifully placed, drizzle them with a little olive oil and dust with pepper. Cover with foil or a lid and Bake for about 30 minutes or until slightly softened. Just soft enough to pierce easily with a fork! Meanwhile, place the butter (or coconut oil) into a small glass dish, add in garlic and herbs and microwave for 30-40 seconds or until melted. Remove Potatoes from oven and drizzle Herb Mixture on top. Replace in oven for about 15 minutes longer. Serve warm!