Sweet Potato Soufflé

This Sweet Potato Soufflé recipe is so light and fluffy and is the perfect side dish for an Easter lunch or dinner.

5 from 3 votes

Print Recipe

Sweet Potato Soufflé

Prep Time30 mins

Cook Time1 hr 30 mins

Course: Appetizer, Main Course, Side Dish

Servings: 8

Calories: 257kcal

Author: Hayley Mason and Bill Staley

Ingredients

• ▢ 3 large sweet potatoes
• ▢ 2 large eggs
• ▢ ½ cup (113 g) grass-fed butter
• ▢ ¼ cup (60 mL) canned full-fat coconut milk
• ▢ ½ cup (100 g) granulated maple sugar
• ▢ ½ teaspoon (2.5 g) baking soda
• ▢ ½ teaspoon (1.3 g) ground cinnamon
• ▢ 1 teaspoon (6 g) kosher or fine sea salt

US Customary - Metric

Instructions

• ▢
  Peel the sweet potatoes and chop them into 2-inch pieces. Place the sweet potato pieces in a medium saucepan and cover them with water. Bring the water to a boil and cook until the sweet potatoes are fork tender, about 30-35 minutes. Remove the saucepan from the heat and drain the water.
• ▢
  Preheat the oven to 350°F.
• ▢
  Place the boiled sweet potatoes into a high-speed blender or food processor. Add the eggs, butter, coconut milk, maple sugar, baking soda, cinnamon, and salt, and process the mixture until smooth.
• ▢
  Pour the mixture into a large soufflé dish and bake for 45-60 minutes. The soufflé will be done when you can gently shake the dish and the soufflé is firm but jiggles slightly.

Nutrition

Nutrition Facts

Sweet Potato Soufflé

Amount Per Serving

Calories 257 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 9g45%

Trans Fat 1g

Cholesterol 71mg24%

Sodium 525mg22%

Potassium 361mg10%

Carbohydrates 31g10%

Fiber 3g12%

Sugar 16g18%

Protein 3g6%

Vitamin A 12438IU249%

Vitamin C 2mg2%

Calcium 51mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

This recipe was featured in Gluten Free & More Magazine. Get your subscription to the magazine and never miss an issue!

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