Mom's Thanksgiving Sweet Potato Souffle with A Few Healthy Updates

Unlike yesterdays post where I told you about how some things are a little different each year at our Thanksgiving dinner, this is something that my mom ALWAYS makes and we all love it. It's both sweet and a tiny spicy and is the perfect creamy addtion to a bite of turkey and gravy. I did, however, make a couple of changes to make a bit more Almonds + Asana friendly, aka I made it dairy free! I also skipped the Rum Extract mainly because I couldn't find it and turns out it didn't make much of a difference or at least not that I could taste. I also subbed regular sugar with Trader Joe's Coconut Sugar

What I Used:

4 sweet potatoes (her recipe called for 8 so what I share below is HALF of everything)
1/2 cup of full-fat coconut milk (or cream if you aren't going dairy-free)
2 eggs
2 tsp salt
1/2 cup sugar (I used coconut sugar and it worked great!)
1/4 tsp each of ground ginger, cinnamon, clove (I didn't add cardamom but I see a note on hers that she adds it)
butter & lemon for topping (she uses an orange but I didn't have one and a lemon did the trick!)

How To:

Boil and peel the sweet potatoes once they are soft and tender. To do this, clean the sweet potatoes then cut them in half or quarters. Add them to a pot of water and bring to a boil for about 20 minutes or until you test one and its super soft. Remove and drain, let them cool then peel the skin off easily by hand
Add all of the above ingredients except for the lemon and butter in a bowl and whip
Place in a souffle or deep casserole dish & drizzle 2 tablespoons of melted butter and the zest of your orange or lemon peel and a pinch of nutmeg
Bake in the oven at 400 degrees for 30 minutes

FYI her recipe says it could feed 12 and the one that I made definitely seemed like it would serve about 6-8