When we woke up this morning John said to me, “Holy Cow, it’s Monday!” Yes, it’s Monday, which means tomorrow is Tuesday, which means tomorrow you can have the Italian Cuisine book in your hands and that’s exciting, scary, nerve wracking, and crazy! It’s crazy that time has once again played it’s little dirty trick of going so darn FAST! The Italy trip that we are giving away is also coming together and as most of you probably know; even if you do not win – you can still join me on the trip so click here for details and sign up today! This trip will be life changing for all of us…
Ok, so it’s been really hard to not share a bunch of the recipes from the book with you so today I’m going to give in and share one of our favorites. A little glimpse, into what I think is some of the best food – paleo or not – that I have ever eaten. Italian Cuisine at it’s finest, from the source, straight from Italy, with a little Sarah twist. Let’s do the Sweet Potato Souffle, one of the first recipes that I made with Chef Samuele, owner of Osteria Del Parco in the little village of Aqualagna which is in Le Marche – the same region that the Italy trip destination will be!! Our family LOVES these special Souffle’s and I hope your family does as well… Now don’t forget to go and pre-order the Everyday Paleo Around the World Italian Cuisine today on Amazon or Barnes and Noble so you can have it in your hands this week!!!! Thank you everyone for your continued support; it truly means the world to me.
Alright enough said – let’s eat!!
Sweet Potato Souffle
*Note: This recipe makes approximately 15 souffles. If you’re NOT planning on feeding a crowd or having leftovers, cut this recipe in half.
- 14-16 Baking Ramekins
- Coconut oil, butter, or lard for greasing the ramekins
- 4 pounds white sweet potatoes, peeled and cubed into large even chunks (you can use the darker fleshed sweet potatoes or “yams” if you like)
- 8 ounces pancetta, finely chopped (bacon can be subbed here as well)
- 6 eggs
- 1 13.5 ounce can coconut milk or 1 1/2 cups heavy cream
- 1 1 /2 teaspoons sea salt
- 1/2 teaspoon black pepper
1. Preheat your oven to 350.
2. Grease the ramekins, and set them aside
3. Boil the sweet potatoes for 20 minutes or until they are soft all the way through.
4. Drain the potatoes, and let them sit until they are cool enough to handle.
5. Meanwhile, in a medium-sized skillet, cook the pancetta over medium-high heat until browned and crispy. Set aside.
6. Into a large bowl, push the cooled potatoes through a potato ricer, or mash them with a potato masher.
7. Add the eggs and coconut milk or heavy cream to the potatoes and mix well.
8. Add the sea salt, pepper, and cooked pancetta, and mix the ingredients into the potatoes and coconut milk.
9. Evenly pour the potato mixture into the greased ramekins, and place them on a baking sheet.
10. Place the baking sheet with the ramekins into the preheated oven, and cook for 30-40 minutes or until a toothpick inserted into one of the souffles comes out clean.