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Sweet Potato Souffle (gluten-free)
Chelsea
A delicious gluten-free sweet potato souffle to serve as a holiday side.
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Prep Time
10
minutes
mins
Total Time
1
hour
hr
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
You can make these in individual ramekins instead of a large souffle pan. If you do, reduce the cooking time to about 15 minutes.
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