Sweet Potato Souffle

paleo, gluten free, dairy free

Sweet potato souffle tastes more like a dessert than a side dish. Paleo, grain and dairy free

 

If you think you don’t like sweet potatoes, think again! I promise, my Sweet Potato Souffle is nothing like those canned sweet potatoes (also known as yams) that Aunt Mabel has served at each and every Thanksgiving dinner since the dawn of time! Unfortunately those little orange chunks of unpalatable mush have given this delicious and nutritious vegetable a bad rap. 

I’ve converted more than one sweet potato hater with this recipe, and I challenge you to give this recipe a try before outlawing all sweet potatoes from your Thanksgiving table. The creamy and flavorful filling, topped with a sweet and crunchy pecan topping creates the perfect blend of savory and sweet.

More of a dessert than a side dish, Sweet Potato Souffle will have even the pickiest of eaters asking for seconds! Makes 2 souffles (one to share and one to eat at midnight whilst hiding under the kitchen table. Oops, I gave away my secret hiding place. Darn it! I meant, the laundry room.)

 

Sweet Potato Souffle
 
Prep time
Cook time
Total time
 
Flavors of coconut, almond, and sweet potato are coupled with brown sugar and pecans to make a side dish that even those who claim to hate sweet potatoes will adore. Paleo, gluten free, grain free, dairy free
Serves: 2
Ingredients
  • 4 large *sweet potatoes
  • ¼ c. butter, melted and cooled slightly
  • ½ cup coconut palm sugar
  • 7-10 drops liquid stevia (or to taste)
  • 4 large eggs
  • 3 Tbsp. arrowroot powder
  • ¼ tsp baking powder
  • 1 cup almond milk (regular milk works great too)
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 tsp almond extract
Topping
  • ½ cup pecans, chopped
  • 2 Tbsp. coconut palm sugar or organic brown sugar
  • ¼ tsp cinnamon
Instructions
  1. 1) Peel potatoes, cut into 1-2" chunks and boil until tender, about 25 min. Alternately, prick sweet potatoes with a fork and bake in oven at 350°F until tender. Cool, remove skins and continue.
  2. 2) Transfer to a food processor or electric mixer and beat/process until smooth.
  3. 3) Beat in butter, sugar, eggs (1 at a time), arrowroot powder, baking pwdr, milk, salt, and extracts.
  4. 4) Divide between two 8 " souffle or two 1.5 quart casserole dishes (do NOT butter the dish)
  5. 5) In a small bowl combine pecans, brown sugar, and cinnamon. Sprinkle on top of souffles.
  6. 6) Bake at 350 for 1 hour or until center looks set and doesn't wiggle very much.
Notes
*Please keep in mind that the size of sweet potatoes used will affect how the souffle sets because the egg and milk to sweet potato ratio will be a bit different with each potato. Thus, sometimes when it's done a clean knife will indicate that the souffle is done. Another time you can cook it for and hour and a half and it will be done but a clean knife will never happen. If it's been in the oven for an hour then the eggs are definitely cooked and that's all that really matters!
Also, if your souffle doesn't puff up, just call it a casserole and eat it anyway. It's hard to go wrong with this recipe!
Nutrition Information
Calories: 2788 Fat: 104g Saturated fat: 39g Unsaturated fat: 56g Trans fat: 2g Carbohydrates: 413g Sugar: 145g Sodium: 963mg Fiber: 25g Protein: 64g Cholesterol: 866mg

 

Happy Thanksgiving!

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Comments

  1. Substitutes for the stevia?

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