Preheat oven to 350 degrees. Prick cleaned sweet potatoes with a fork and wrap in foil. Bake for 1- 1.5 hours or until soft. *
Meanwhile, mix almond four, baking powder, baking soda and salt with 3 tablespoons of hot water to form a paste. Set aside.
For the shallots
In a medium skillet, melt butter then sauté shallots for 8 or so minutes, stirring occasionally. Stir in herbs and cook for 1-2 more minutes. Set aside.
For the whipped goat cheese
In a small bowl, use a small whisk to whip the goat cheese with water, and herbs until light.
For the final mix
Preheat oven to 425 degrees and grease an 2 quart baking dish.
Once sweet potatoes are done, scoop out the flesh into a high powered blender and add almond flour mix, eggs and shallot mixture. Puree until smooth.
Spoon 2/3 of this into the prepared baking dish. Top the sweet potato mixture with dots of the goat cheese mix, then, spoon out the remaining sweet potato mixture on top. Tap the dish a few times on the counter to even out the potatoes in the baking dish. I like to take a knife and pull it through the casserole a few times to create little waves between the colors before baking. Bake for 30-35 minutes (or until cheese is starting to brown) at 425. Serve hot.
Sweet potatoes can be baked and cooled in advance so you can more quickly prep the rest of the casserole without having to wait for them to bake and cool enough too handle.