Sweet Potato Souffle

You’ll need:
3 medium sized sweet potatoes
2 whole eggs
3 egg whites
1/3 cup unsweetened almond milk
2 tbsp applesauce
1/3 cup honey
2 tbsp coconut oil, melted
1/2 tsp pure vanilla extract
1 apple, thinly sliced
Pecan/oat crumble topping:
1 cup chopped pecans
3/4 cup oat flour or oats
2 tbsp softened butter
1/3 cup honey or agave
Dash cinnamon
Pinch of salt

1. Preheat oven to 350 degrees.
2. Peel, chop, and boil sweet potatoes for 30 minutes.
3. Place boiled potatoes in a large bowl and mash up (should make about 3 cups). Add whole eggs, egg whites, almond milk, applesauce, honey, melted coconut oil, and vanilla. Mix well.
4. Pour mixture into a greased 9×13 pan and layer thinly sliced apples on top. Mix together pecans, oat flour or oats, softened butter, honey, cinnamon, and salt. Sprinkle on top of apple slices.
5. Bake 35-40 minutes. Makes 15 squares. Serve Warm.