Paleo Sweet Potato Soufflé
User Reviews
5
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
50 mins
-
Total Time
1 hr 10 mins
-
Servings
16 Servings
-
Calories
255 kcal
-
Course
Main Course
-
Cuisine
American
Paleo Sweet Potato Soufflé
Report
Light, fluffy, wildly flavorful Paleo Sweet Potato Soufflé is a healthier yet comforting side dish for any gathering.
Share:
Ingredients
- 5 sweet potato cooked (7 cups when mashed, large
- 1 ⅓ cup coconut milk full-fat, canned
- ½ cup pure maple syrup
- 6 egg
- 2 tsp vanilla extract pure
- ½ tsp pumpkin pie spice or ground cinnamon
- ½ tsp salt sea salt
Optional Topping:
- 1 ½ cups almond flour finely ground
- 1 cup pecans chopped, raw
- 4 Tbsp coconut oil melted**
- 4 Tbsp pure maple syrup
- 1 tsp pumpkin pie spice or ground cinnamon
- ¼ tsp salt to taste, sea salt
Instructions
Cook the Sweet Potatoes:
- Cook the sweet potatoes using your favorite method. I chop them up and boil them on the stove top in a big pot for 15 to 20 minutes, or until they are very soft when poked with a fork. Strain the potatoes and set them aside to cool.
Make the Streusel Topping:
- Stir together the ingredients for the topping until it forms a sort of clumpy dough. Set aside until ready to use. Remember, this topping is optional so if you prefer the soufflé nice and fluffy and creamy without the nutty topping, feel free to skip it.
Prepare the Sweet Potato Soufflé:
- Preheat the oven to 350 degrees Fahrenheit.
- When the potatoes are cool enough to handle, peel and discard the skins. Mash the potatoes and measure them to be sure you have about 7 cups worth (it doesn’t have to be exact).
- Transfer the mashed sweet potatoes to a high powered blender along with the rest of the ingredients. Blend on a low or medium-low speed until everything is completely combined and the mixture is very smooth. This may require starting and stopping the blender multiple times to give it a stir.
- Pour the sweet potato soufflé mixture into a large (13” x 9”) casserole dish.
- Sprinkle the streusel topping over the sweet potato mixture and bake on the center rack of the oven for 50 minutes, or until the soufflé has set up. Note: after about 30 minutes, remove the soufflé from the oven and cover it with foil. This will ensure the topping gets nice and crispy but does not burn.
- Remove the casserole from the oven. Serve and enjoy!
- Note: The soufflé will be even more flavorful after it sits for 12 hours or longer in the refrigerator. If you’re able to, make it 1 to 3 days in advance and reheat it in the oven on the day of your gathering.
Notes
- *If you aren’t dairy-free, replace the coconut milk with ½ cup (1 stick) of melted butter + ½ cup of half & half or heavy cream.
- **You can replace the coconut oil with melted butter if you’d like
Nutrition Information
Show Details
Serving
1of 16
Calories
255kcal
(13%)
Carbohydrates
24g
(8%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
(24%)
Cholesterol
70mg
(23%)
Fiber
10g
(40%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 16Servings
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1of 16 | |
| Calories | 255kcal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 70mg | 23% |
| Fiber | 10g | 40% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
