Sweet Potato Souffle (gluten-free)
A delicious gluten-free sweet potato souffle to serve as a holiday side.
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.
Tried this recipe?Let us know how it was!