Baked Sweet Potato Soufflé

The sweet potato, honey, ginger and ground cinnamon is a good combination for a healthy breakfast. It is quite simple to prepare this dish the night before and bake in the morning. This recipe can be served during Thanksgiving with a nuts topping as well and there will be no leftovers.
Ingredients:
1 1/2 cups mashed sweet potato*
1 cup nonfat milk
2 eggs
1/4 cup honey
2 tbs coconut oil
1 tsp ground cinnamon
2 tbs fresh grated ginger
2 tbs soft butter for greasing baking dish

Directions:
Preheat oven to 350°. Grease a 10" x 6" x 2" baking dish with 2 tbs of soft butter and set aside.
In a food blender, combine mashed potato, ginger, cinnamon, honey, coconut oil, eggs and milk and blend well. Pour the blended mixture into the prepared baking dish and bake for 30 minutes.

To make mashed sweet potato:


Peel and cut 1 large sweet potato into inch chunks. Place chunks into a saucepan with water and cook for 15 minutes or until potato is fork tender. Drain and use a potato masher to mash the cooked potato, which makes a little more than 1 cup.