Sweet potato soufflé

Ingredients

• 3 pcs Sweet potato, peeled
• 120 ml Coconut milk
• 1 tbsp Coconut oil, melted
• 1 pcs Onion, chopped
• 2 tbsp Flaxseeds, ground
• 1 tbsp All purpose flour
• 1 clove Garlic, minced
• 1/2 tsp Thyme, dried
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Method

1. Peel and chop the sweet potatoes into large chunks.
2. Place the chunks in a large saucepan and cover with cold water, bring to a boil, then reduce to a simmer.
3. Simmer until the sweet potatoes are fork-tender, about 15-20 minutes.
4. Once done, drain well and let cool.
5. Purée using immersion blender.
6. Preheat oven to 180°C.
7. Grease baking dish with some oil.
8. In a medium saucepan, heat coconut oil over medium-low heat.
9. Add onion, garlic, and thyme; season with salt and pepper.
10. Cook, stirring often, until onion is softened, about 8 minutes.
11. Stir in flour; cook, stirring, for 3 minutes.
12. Gradually whisk in milk; simmer, whisking constantly, until thickened, about 2 minutes.
13. Remove from heat, and whisk in sweet potato purée, then ground flaxseed.
14. Pour mixture into greased baking dish.
15. Bake until puffed and golden brown, 15 to 20 minutes.
16. Place on wire rack to cool slightly before serving.