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)
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)
Chelsea
A delicious gluten-free sweet potato souffle to serve as a holiday side.
Prep Time 10 minutes mins
Total Time 1 hour hr
- 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
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.
You can make these in individual ramekins instead of a large souffle pan. If you do, reduce the cooking time to about 15 minutes.
Have you ever made a souffle? Are you a fan of sweet potatoes? I would love to hear from you!
View Comments
This looks absolutely delicious! Putting this on my must try list!
Great! You won't regret it! :)
Yum! I have been looking for a recipe to use up some sweet potatoes! Do you think coconut flour or almond flour would work?
I have never tried making a rue with coconut or almond flour before. I don't think coconut flour is sticky enough, but maybe almond flour would work. If you give it a try, let me know how it goes!
Oooo, this looks so good. Sweet potatoes are one of my favorites! thank you for sharing this.
You are welcome! Enjoy!
My son absolutely LOVES sweet potato, so we will be giving this a try for sure! Thanks so much!
I bet he will love it! My niece who hates sweet potato actually loves it!
I love sweet potatoes and this looks delicious! Definitely will have to try! Thanks for sharing!
Hope you love it as much as we do! :)
I can't say that I've ever made a soufflé before! They always seemed intimidating! But you make it sound so easy! Plus, this sounds so good that I might need to give it a try for Thanksgiving this year! Yummmm!
It is definitely easier than you think! Hope you give it a try!
I use sweet potatoes in many dishes but I have never tried this one. It seems quite simple to make. Printing your recipe card. Thanks
Hope you enjoy it! :)
Thank you for this recipe Chelsea, will save it to try one day!
Great! I hope you enjoy it! :)
Oh I am so excited about this recipe!! We've been making some dietary changes - gluten free being one of them, and attempting dairy free, though my pregnancy cravings have led to an epic fail on that one... but anyways, this will be great for Thanksgiving as a side dish that we can all eat! Thanks so much for this!
We are gluten-free as well. It is so nice to have gluten-free recipes for the holidays that the rest of the family has no idea that it's gluten-free! Hope you enjoy it!