"alignleft size-medium wp-image-7761" alt="cover" src=
width="234" height="300">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
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.
Sarah Fragoso is a dedicated wife and a mother of three who has
succeeded in helping her own family find true health and
wellness through living a paleo lifestyle. Sarah’s passion for
helping other families adopt a paleo lifestyle is apparent when
visiting her extremely popular recipe and lifestyle blog,
EverydayPaleo.com as well as her venture as co-owner of the
online fitness and nutrition site, Everyday Paleo Lifestyle and
Fitness; EPLifeFit.com. Google+