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.
Sweet Potato Soufflé
Servings: 8
Calories: 257kcal
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
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!
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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