To make this sweet potato souffle, you will need:
- 2 cups mashed sweet potatoes (roasted)
- 4 pastured eggs, separated
- 2 tablespoons superfine white rice flour (best texture), or light buckwheat flour, or brown rice flour
- 2 tablespoons unsalted pastured butter (plus more softened butter for greasing your souffle pan)
- Monkfruit or coconut sugar for dusting your pan
- 1 cup of organic whole milk or cream (or milk alternative)
- 1/2 teaspoon cream of tartar
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/4 teaspoon cardamom (optional)
- 1/4 cup maple syrup (optional)
Directions for Sweet Potato Souffle:
- Preheat your oven to 375 degrees
- First, prepare your souffle pan by coating with softened butter and then dusting it with granulated sugar. Set aside.
- Next, in a medium saucepan, heat your butter over medium heat. Once melted, add your rice flour and cook for a few minutes stirring frequently.
- Then, add your milk or cream and cook until thickened (about 3 minutes).
- Next, remove your pan from the heat and then add your mashed sweet potatoes, egg yolks, and maple syrup. Combine and set aside.
- In a medium bowl, beat your egg whites, cream of tartar, and sea salt until soft peaks form.
- Then, add a small amount of the egg white mixture to the sweet potato mixture and mix.
- Next, fold the sweet potato mixture and egg white mixture together in the medium bowl.
- Finally, pour the mixture into your prepared souffle pan and bake for 35-40 minutes. It will puff up considerably and be golden brown on top.
- Serve immediately. It will fall after a few minutes and when you scoop into it. This is natural.
Note: You can make these in individual ramekins instead of a large souffle pan as shown in the featured image. If you do, they are ready in 25-30 minutes. They tend to fall less quickly than the larger version and have more “crust” which my family likes.
Sweet Potato Souffle (gluten-free)
Ingredients
- 2 cups mashed sweet potatoes
- 4 eggs room temperature and separated
- 2 tablespoons superfine white rice flour best texture, or light buckwheat flour, or brown rice flour
- 2 tablespoons unsalted butter plus more softened butter for greasing your souffle pan
- Monkfruit or coconut sugar for dusting your pan
- 1 cup of whole milk or cream or milk substitute
- 2 T -1/4 cup maple syrup
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon fine sea salt unless using salted butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom optional
- 1/4 cup maple syrup optional
Instructions
- Preheat your oven to 375 degrees
- First, prepare your souffle pan by coating with softened butter and then dusting it with granulated sugar. Set aside.
- Next, in a medium saucepan, heat your butter over medium heat. Once melted, add your rice flour and cook for a few minutes stirring frequently.
- Then, add your milk or cream and cook until thickened (about 3 minutes).
- Next, remove your pan from the heat and then add your mashed sweet potatoes, egg yolks, and maple syrup. Combine and set aside.
- In a medium bowl, beat your egg whites, cream of tartar, and sea salt until soft peaks form.
- Then, add a small amount of the egg white mixture to the sweet potato mixture and mix.
- Next, fold the sweet potato mixture and egg white mixture together in the medium bowl.
- Finally, pour the mixture into your prepared souffle pan and bake for 35-40 minutes. It will puff up considerably and be golden brown on top.
- Serve immediately. It will fall after a few minutes and when you scoop into it. This is natural.
Notes
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