Autumn aromas that come out of the oven during the day and only culminate with a steaming plate of home-made home cooking just have something cozy about them. Even as you kick back for the holidays this year, you can still recreate your favorite family recipes that will bring you home with every bite. No Thanksgiving spread is complete without sweet potatoes or yams, and this gluten-free sweet potato souffle recipe offers the creamy, sweet experience without the sugar traditional recipes call for.
This recipe calls for small amounts of coconut sugar and maple syrup so you can get the fall flavors you want without the sugar crashing later.
Here’s how to do it.
Gluten-free recipe for sweet potato souffle
Time in the kitchen: 60 minutes including 35 minutes baking time
For the souffle
- 6 medium / large sweet potatoes (mine were 6 to 8 inches long)
- 1 tablespoon. Avocado oil
- 1/4 cup almond milk (I used the Elmhurst brand in 1925)
- 1 tablespoon. Maple syrup
- 1 tablespoon. Coconut sugar
- 1 teaspoon. Vanilla extract
- 2 TBSP. Coconut flour (I used Bob’s Red Mill Brand)
- 2 TBSP. Almond flour
- 1-2 tsp. cinnamon
- pinch of salt
- 3 egg yolks
- 4 egg whites at room temperature
For the pecan topping
- 1.25 cups pecans – some cut in half, others crumbled
- 3 TBSP. very soft salted butter or ghee
- 1/2 cup + 2 tbsp. Almond flour
- 1.5 tbsp. Coconut sugar
Preheat your oven to 375 degrees Fahrenheit. Halve the sweet potatoes and add them to the avocado oil. Place them cut side down on a baking dish or baking sheet and saute them for about 50-60 minutes, or until tender.
While the sweet potatoes are roasting, make the pecan topping. Put the pecans in a bowl along with the butter, half of the almond flour and coconut sugar. Mix to mix so that the butter coats the pecans and forms a crumble. Carefully fold in the remaining almond flour.
Let the sweet potatoes cool a little and then scoop the insides into a food processor. Add the almond milk, maple syrup, coconut sugar, and vanilla extract and legume to combine.
Then add the cinnamon, coconut flour, almond flour and salt and mix. Add the egg yolks and stir until smooth. Pour the sweet potato mixture into a large bowl.
At room temperature, beat the egg whites in a glass or metal bowl with a whisk or stand mixer until it becomes frothy (see Tips section for tips on whipping your egg whites.) Keep whisking until soft peaks form.
Carefully fold the egg white gradually into the sweet potato mixture until it is evenly incorporated into the sweet potatoes.
Put the sweet potato mixture in a lightly greased 9 × 13 baking dish.
Scatter the pecan mixture on top.
Reduce the oven heat to 350 degrees and bake for about 35 minutes or until the sweet potato feels firm yet springy to the touch.
Let the souffle cool for a few minutes before serving.
- You can use your favorite milk instead of the almond milk.
- Use pecan halves for the pecans and crumble 1 / 3-1 / 2 of them, leaving the rest of the pecans whole.
- Beat egg whites: This gives the souffle a light and airy texture. Separate the whites from the yolks and let the whites come to room temperature. Whisk the egg whites in a non-plastic glass or metal bowl. Make sure the bowl and whisk are clean and very dry. Any moisture will affect the maintenance of tips. Beat them with a whisk until peaks form, then slowly fold them under the sweet potato mixture.
- For a less sweet souffle, you can reduce the maple syrup or coconut sugar or replace it with a sugar substitute. The pecan topping benefits from a grainy sweetener, so I don’t recommend leaving it out.
- I haven’t tried this with anything other than sweet potatoes, but I can imagine it goes well with acorn or butternut squash too. Aim for about 6-8 cups of roasted pumpkin.
Nutritional information (? Of the recipe)
fat: 28 g
Total carbohydrates: 37g
Net carbohydrates: 30 g
About the author
Priscilla is a food blogger, recipe developer, and personal chef based out of Missouri. He specializes in low-carb, paleo-free, gluten-free, keto, vegetarian, and low-FODMAP cuisine. See what she’s cooking on Priscilla Cooks and follow her food adventures on Instagram and Pinterest.
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