This nourishing sweet potato souffle is perfect as a side dish for your holiday table. Some might think that souffles are fussy, but that isn’t true! This one is gluten-free, full of healthy fats, and can be made dairy-free! Not only does it have an amazingly silky texture, it is also a cinch to make!

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)

 

Sweet Potato Souffle

 

Directions for Sweet Potato Souffle:

  1. Preheat your oven to 375 degrees
  2. First, prepare your souffle pan by coating with softened butter and then dusting it with granulated sugar. Set aside.
  3. 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. 
  4. Then, add your milk or cream and cook until thickened (about 3 minutes). 
  5. Next, remove your pan from the heat and then add your mashed sweet potatoes, egg yolks, and maple syrup. Combine and set aside. 
  6. In a medium bowl, beat your egg whites, cream of tartar, and sea salt until soft peaks form. 
  7. Then, add a small amount of the egg white mixture to the sweet potato mixture and mix.
  8. Next, fold the sweet potato mixture and egg white mixture together in the medium bowl. 
  9. 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. 
  10. 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

 

Sweet Potato Souffle (gluten-free)
A delicious gluten-free sweet potato souffle to serve as a holiday side.
Print
Prep Time
10 min
Total Time
1 hr
Prep Time
10 min
Total Time
1 hr
Ingredients
  1. 2 cups mashed sweet potatoes
  2. 4 eggs, room temperature and separated
  3. 2 tablespoons superfine white rice flour (best texture), or light buckwheat flour, or brown rice flour
  4. 2 tablespoons unsalted butter (plus more softened butter for greasing your souffle pan)
  5. Monkfruit or coconut sugar for dusting your pan
  6. 1 cup of whole milk or cream (or milk substitute)
  7. 2 T -1/4 cup maple syrup
  8. 1/2 teaspoon cream of tartar
  9. 1/2 teaspoon fine sea salt (unless using salted butter)
  10. 1/2 teaspoon cinnamon
  11. 1/4 teaspoon cardamom (optional)
  12. 1/4 cup maple syrup (optional)
Instructions
  1. Preheat your oven to 375 degrees
  2. First, prepare your souffle pan by coating with softened butter and then dusting it with granulated sugar. Set aside.
  3. 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.
  4. Then, add your milk or cream and cook until thickened (about 3 minutes).
  5. Next, remove your pan from the heat and then add your mashed sweet potatoes, egg yolks, and maple syrup. Combine and set aside.
  6. In a medium bowl, beat your egg whites, cream of tartar, and sea salt until soft peaks form.
  7. Then, add a small amount of the egg white mixture to the sweet potato mixture and mix.
  8. Next, fold the sweet potato mixture and egg white mixture together in the medium bowl.
  9. 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.
  10. Serve immediately. It will fall after a few minutes and when you scoop into it. This is natural.
Notes
  1. You can make these in individual ramekins instead of a large souffle pan. If you do, reduce the cooking time to about 15 minutes.
Reclaiming Vitality https://reclaimingvitality.com/
Have you ever made a souffle? Are you a fan of sweet potatoes? I would love to hear from you!

 

 

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