Sweet Potato Souffle

More and more people are eating more and more sweet potatoes. I love sweet potatoes and have discovered how much I love using my air fryer to make fries!! We are looking for ways to comfort ourselves without gaining weight. Sweet potatoes are so versatile. Breakfast, lunch and dinner, we can use them all day long.

Make extra and use the leftover to make patties for breakfast as a base for eggs or scrambled tofu and veggies.

1Large egg, separate the yolk and whites
1 cupMashed bananas – very ripe (2 medium bananas)
2 cupsSweet potatoes, cooked and mashed
½ tablespoonOrganic butter
½ teaspoonCeltic sea salt
1/8 teaspoonGround nutmeg

Preheat oven to 350 degrees. Spray a 1-quart baking dish with extra virgin olive oil spray. Mix egg whites in a small mixing bowl. In a large mixing bowl, combine the egg yolks, bananas, sweet potatoes, butter, salt, and ground nutmeg until smooth, around 2 minutes. Fold in egg whites, spread in baking dish, and bake for 35-45 minutes. Serves 4-5.

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