{"id":44284,"date":"2022-10-19T13:49:28","date_gmt":"2022-10-19T17:49:28","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=44284"},"modified":"2024-01-27T08:01:41","modified_gmt":"2024-01-27T13:01:41","slug":"sweet-potato-souffle","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/sweet-potato-souffle\/","title":{"rendered":"Sweet Potato Souffle"},"content":{"rendered":"

This light & airy sweet potato souffle is an easy to make, popular side dish - or dessert! Maple syrup, pecans, and spices round it out - yum!<\/p>\n

\"A\t<\/p>\n

In this house, this time of year means a fair amount of good natured ribbing as we plan our holiday menus.<\/p>\n

My husband is American, I am Canadian. He was raised by a single dad, I was raised by a single mom (and then my grandmother).<\/p>\n

We grew up about a 7 hour drive from each other, and there is a huge difference in what we consider traditional\/required dishes for Thanksgiving dinner.<\/p>\n

The main difference?<\/p>\n

His insistence that you can (and should!) put mini marshmallows on sweetened and spiced mashed sweet potatoes and call it a SIDE DISH.<\/p><\/div>\n

I had never heard of marshmallows on sweet potatoes before, but in my world? <\/p>\n

That\u2019s dessert.<\/p>\n

Over the years, we\u2019ve played around with coming up with a sweet potato casserole recipe that suits both our tastes, but I just can\u2019t accept it as a side dish.<\/p>\n

In his mind, it\u2019s not only *A* side dish, it\u2019s the PERFECT side dish on the Thanksgiving table.<\/p>\n

So, almost every American Thanksgiving day, I\u2019ll indulge his craving for what is essentially a crustless, marshmallow topped sweet potato pie... whatever he wants to call it.<\/p><\/div>\n

\n

This Year was a Bit Different<\/h4>\n

After too many arguments along the lines of: <\/p>\n

Me: \u201cIf you have turkey, stuffing, gravy, and a pile of chocolate chip cookies on a plate, you would call the cookies a side?\u201d <\/p>\n

Him: \u201cWHY WOULD YOU PUT COOKIES ON THE PLATE? That\u2019s dessert! HAH! Circular logic for the win!\u201d<\/p>\n

... I decided to adapt the whole thing to be more along the lines of a southern style sweet potato casserole, swapping out the marshmallows for a crunchy pecan streusel topping.<\/p>\n

You know. Kind of like apple crisp, which is also not a side dish \ud83d\ude42<\/p><\/div>\n

I also added whipped egg whites to give it a lighter texture, and make it more of a sweet potato souffl\u00e9 recipe, than a casserole. <\/p>\n

Oh, and because I did it for Canadian Thanksgiving, I used maple syrup, which goes well with both the sweet potato mixture AND the crunchy topping.<\/p>\n

Truthfully, I would put maple syrup in pretty much anything - I AM a walking stereotype like that - but it felt deliciously (Hah!) petty to do so for this fluffy sweet potato souffle!<\/p><\/div>\n

In the end, what we had was an impressive dish that was CLEARLY a dessert ... but I suppose could be served as a side dish if that\u2019s your thing ;).<\/p>\n

(I feel like the whipped cream we topped it with was pretty definitive, though!)<\/p>\n

Either way, it disappeared quicker than either of us would be comfortable admitting, and will probably end up being a mainstay of our holiday table... both in October AND November!<\/p>\n

Whichever country you're from - or living in - this recipe will definitely result in rave reviews! <\/p><\/div>\n

\"A<\/p>\n

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Ingredients<\/h2>\n

This recipe uses super simple ingredients, that can be found in any grocery store. A few notes:<\/p>\n

Sweet Potatoes<\/h4>\n

Sweet potatoes and yams can be sold under either name, though they\u2019re not quite the same thing. <\/p>\n

Complicating things? Some varieties of sweet potatoes aren\u2019t orange!<\/p>\n

You\u2019re looking for the orange variety of sweet potatoes - they have thinnish skin, like a potato - NOT thick or hairy skin.<\/p><\/div>\n

\n

Maple Syrup<\/h4>\n

Use actual maple syrup - the boiled sap from maple trees - NOT \u201cpancake syrup\u201d. It\u2019s not the same thing!<\/p>\n

No maple syrup? Use the same amount of honey or brown sugar instead.<\/p><\/div>\n

\n

Sorghum Flour<\/h4>\n

I use Sorghum Flour<\/a> instead of all purpose flour for 2 reasons:<\/p>\n

1. It\u2019s gluten free<\/p>\n

2. It tastes better in the brown sugar topping, than wheat flour does.<\/p>\n

Light Buckwheat Flour<\/a> is another great option if you need it gluten free.<\/p>\n

Oat flour is another great option, and you can get Gluten-Free Oat Flour<\/a> if needed.<\/p>\n

If you DON\u2019T need it GF, you can use wheat flour - it just doesn\u2019t really add any depth, in the way that the gluten free flours do!<\/p><\/div>\n

\n

Spices<\/h4>\n

I use Ground Cinnamon<\/a> and Ground Nutmeg<\/a> in this recipe.<\/p>\n

If you\u2019d prefer to use Pumpkin Pie Spice<\/a>, feel free - 1 \u00bc or \u00bd teaspoons of it.\n<\/div>\n

\n

Everything Else<\/h4>\n

Rounding out this recipe, you\u2019ll need:<\/p>\n

Unsalted Butter
\nLight Brown Sugar<\/a>
\nLarge eggs
\nPure Vanilla Extract<\/a>
\nChopped Pecans<\/a>
\nBaking powder
\nSalt<\/p>\n

... I just don\u2019t really have anything to say about those ones!<\/p><\/div>\n

\"A<\/p>\n

How to Make Sweet Potato Souffle<\/h2>\n

The full recipe is in the recipe card at the end of this post. This is a pictorial walk through of the techniques involved.<\/i><\/p>\n

Prepare Your Sweet Potatoes<\/h4>\n

Preheat oven to 400 degrees F, line a rimmed baking sheet with parchment paper.<\/p>\n

Wash sweet potatoes, use a fork to pierce each all over.<\/p>\n

Arrange sweet potatoes on the baking sheet, with room between each. <\/p>\n

Roast until quite tender. Baking time will depend on the size of the sweet potatoes, expect anywhere between 45-65 minutes.<\/p>\n

Remove from oven, allow to cool enough to handle. Slice each sweet potato in half, scoop out the sweet potato flesh into a large bowl.<\/p>\n

Mash sweet potatoes, then allow to cool to almost room temperature. <\/p>\n

Note: You can use a food processor to puree them, if you prefer a very smooth texture.<\/i><\/p>\n

\"A<\/p>\n

Make the Souffle<\/h4>\n

Preheat oven to 350F, grease a 8 x 8\" baking dish with cooking spray. <\/p>\n

In a small bowl, combine pecans, brown sugar, sorghum flour, baking powder, cinnamon, salt, and nutmeg.<\/p>\n

Add melted butter, combine to form a crumbly topping.\t\t<\/p>\n

\"A<\/p>\n

Add butter, brown sugar, maple syrup, egg yolks - separating the whites into a separate bowl - vanilla, cinnamon, nutmeg, and salt to the bowl of sweet potatoes, set aside.<\/p>\n

\"A<\/p>\n

In a clean, medium bowl with clean mixers - whether a stand mixer or electric hand mixer - whip egg whites until stiff peaks form, set aside.<\/p>\n

\"A<\/p>\n

Use the electric mixer to beat the sweet potato mixture until smooth and well incorporated. <\/p>\n

\"A<\/p>\n

Gently fold whipped egg whites into the sweet potato mixture, until no visible white remains. <\/p>\n

Spoon batter into prepared baking pan.<\/p>\n

Sprinkle pecan topping mixture evenly over the sweet potato mixture.<\/p>\n

\"A<\/p>\n

Bake for 35-40 minutes, until sweet potato batter is cooked through, and topping is golden.<\/p>\n

Serve hot.\t\t<\/p>\n

Leftovers<\/h4>\n

After cooling, leftovers can be covered with plastic wrap (or transferred to an airtight container) and stored in the fridge for several days - IF it lasts that long!<\/p>\n

\"A<\/p>\n

\n

More Gluten-Free Holiday Recipes!<\/h2>\n

Looking for something festive - for the whole family? Here are some great gluten-free recipes perfect for your holiday table!<\/p>\n

Cranberry Chicken<\/a>
\nCranberry Jello Salad<\/a>
\nGluten Free Candy Cane Cookies <\/a>
\nGluten-Free Fruitcake <\/a>
\nGluten Free Fruitcake Cookies <\/a>
\nGluten-Free Gingerbread Cookies <\/a>
\nGluten Free Gingerbread Scones<\/a>
\nGluten Free Maple Pumpkin Pie <\/a>
\nGluten-Free Pumpkin Spice Mini Doughnuts <\/a>
\nGluten Free Paska [Easter Bread]<\/a>
\nGluten-Free Sauerkraut Buns [Pyrizhky]<\/a>
\nGluten Free Stuffing Recipe<\/a>
\nHoney Roasted Carrots & Parsnips<\/a>
\nPumpkin Cheese Ball - Classier Version<\/a>
\nPumpkin Cheese Ball - Trashier Version<\/a>
\nSlow Cooker Pork Tenderloin with Fruit Sauce<\/a>
\nTurkey Meatballs with Cranberry Glaze<\/a><\/p>\n

Need holiday foods that are gluten free AND low carb? Here are a few more ideas, from my low carb blog:<\/p>\n

Keto Turkey Gravy<\/a>
\nLow Carb Stuffing<\/a>
\nKeto Scalloped Potatoes<\/a>
\nHasselback Turnips<\/a>
\nLow Carb Funeral Potatoes<\/a>
\nPumpkin Fat Bombs<\/a>
\nTurkey Meatballs with Keto Cranberry Glaze<\/a>\n<\/div>\n

\"A<\/p>\n

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Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment!\n<\/p><\/div>\n

\"A<\/p>\n

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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Fluffy Sweet Potato Souffle with Pecan Crumble<\/h2>\n
<\/div>\n
This light & airy sweet potato souffle is an easy to make, popular side dish - or dessert! Maple syrup, pecans, and spices round it out - yum!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span> 40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 50 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Dessert, Side Dish<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Diet: <\/span>Gluten Free<\/span><\/div><\/div>\n
Servings: <\/span>9<\/span> Servings<\/span><\/span><\/div>\n
Calories: <\/span>546<\/span>kcal<\/span><\/span><\/div>\n\n\n

Equipment<\/h3>