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Home » Recipes » Thanksgiving

Sweet Potato Souffle

Published: Oct 19, 2022

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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!

A serving of sweet potato souffle on a dish.

In this house, this time of year means a fair amount of good natured ribbing as we plan our holiday menus.

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).

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.

The main difference?

His insistence that you can (and should!) put mini marshmallows on sweetened and spiced mashed sweet potatoes and call it a SIDE DISH.

I had never heard of marshmallows on sweet potatoes before, but in my world?

That’s dessert.

Over the years, we’ve played around with coming up with a sweet potato casserole recipe that suits both our tastes, but I just can’t accept it as a side dish.

In his mind, it’s not only *A* side dish, it’s the PERFECT side dish on the Thanksgiving table.

So, almost every American Thanksgiving day, I’ll indulge his craving for what is essentially a crustless, marshmallow topped sweet potato pie... whatever he wants to call it.

This Year was a Bit Different

After too many arguments along the lines of:

Me: “If you have turkey, stuffing, gravy, and a pile of chocolate chip cookies on a plate, you would call the cookies a side?”

Him: “WHY WOULD YOU PUT COOKIES ON THE PLATE? That’s dessert! HAH! Circular logic for the win!”

... 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.

You know. Kind of like apple crisp, which is also not a side dish 🙂

I also added whipped egg whites to give it a lighter texture, and make it more of a sweet potato soufflé recipe, than a casserole.

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.

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!

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’s your thing ;).

(I feel like the whipped cream we topped it with was pretty definitive, though!)

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!

Whichever country you're from - or living in - this recipe will definitely result in rave reviews!

A pan of sweet potato souffle with a scoop of it being spooned out.

Ingredients

This recipe uses super simple ingredients, that can be found in any grocery store. A few notes:

Sweet Potatoes

Sweet potatoes and yams can be sold under either name, though they’re not quite the same thing.

Complicating things? Some varieties of sweet potatoes aren’t orange!

You’re looking for the orange variety of sweet potatoes - they have thinnish skin, like a potato - NOT thick or hairy skin.

Maple Syrup

Use actual maple syrup - the boiled sap from maple trees - NOT “pancake syrup”. It’s not the same thing!

No maple syrup? Use the same amount of honey or brown sugar instead.

Sorghum Flour

I use Sorghum Flour instead of all purpose flour for 2 reasons:

1. It’s gluten free

2. It tastes better in the brown sugar topping, than wheat flour does.

Light Buckwheat Flour is another great option if you need it gluten free.

Oat flour is another great option, and you can get Gluten-Free Oat Flour if needed.

If you DON’T need it GF, you can use wheat flour - it just doesn’t really add any depth, in the way that the gluten free flours do!

Spices

I use Ground Cinnamon and Ground Nutmeg in this recipe.

If you’d prefer to use Pumpkin Pie Spice, feel free - 1 ¼ or ½ teaspoons of it.

Everything Else

Rounding out this recipe, you’ll need:

Unsalted Butter
Light Brown Sugar
Large eggs
Pure Vanilla Extract
Chopped Pecans
Baking powder
Salt

... I just don’t really have anything to say about those ones!

A close up view of a pan of sweet potato souffle.

How to Make Sweet Potato Souffle

The full recipe is in the recipe card at the end of this post. This is a pictorial walk through of the techniques involved.

Prepare Your Sweet Potatoes

Preheat oven to 400 degrees F, line a rimmed baking sheet with parchment paper.

Wash sweet potatoes, use a fork to pierce each all over.

Arrange sweet potatoes on the baking sheet, with room between each.

Roast until quite tender. Baking time will depend on the size of the sweet potatoes, expect anywhere between 45-65 minutes.

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.

Mash sweet potatoes, then allow to cool to almost room temperature.

Note: You can use a food processor to puree them, if you prefer a very smooth texture.

A 5 part image showing the sweet potatoes being roasted, peeled, and mashed.

Make the Souffle

Preheat oven to 350F, grease a 8 x 8" baking dish with cooking spray.

In a small bowl, combine pecans, brown sugar, sorghum flour, baking powder, cinnamon, salt, and nutmeg.

Add melted butter, combine to form a crumbly topping.

A 4 part image showing the butter pecan topping being mixed together.

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.

A 5 part image showing the souffle ingredients in a bowl, with the egg whites in a separate bowl.

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.

A 2 part image showing the egg whites being whipped.

Use the electric mixer to beat the sweet potato mixture until smooth and well incorporated.

A 2 part image showing the souffle ingredients being whipped together.

Gently fold whipped egg whites into the sweet potato mixture, until no visible white remains.

Spoon batter into prepared baking pan.

Sprinkle pecan topping mixture evenly over the sweet potato mixture.

A 5 part image showing the egg whites being folded into the souffle, spread in a pan, and topped with the butter pecan mixture.

Bake for 35-40 minutes, until sweet potato batter is cooked through, and topping is golden.

Serve hot.

Leftovers

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!

A close up view of a pan of sweet potato souffle.

More Gluten-Free Holiday Recipes!

Looking for something festive - for the whole family? Here are some great gluten-free recipes perfect for your holiday table!

Cranberry Chicken
Cranberry Jello Salad
Gluten Free Candy Cane Cookies
Gluten-Free Fruitcake
Gluten Free Fruitcake Cookies
Gluten-Free Gingerbread Cookies
Gluten Free Maple Pumpkin Pie
Gluten-Free Pumpkin Spice Mini Doughnuts
Gluten Free Paska [Easter Bread]
Gluten-Free Sauerkraut Buns [Pyrizhky]
Gluten Free Stuffing Recipe
Honey Roasted Carrots & Parsnips
Pumpkin Cheese Ball - Classier Version
Pumpkin Cheese Ball - Trashier Version

Need holiday foods that are gluten free AND low carb? Here are a few more ideas, from my low carb blog:

Keto Turkey Gravy
Low Carb Stuffing
Keto Scalloped Potatoes
Hasselback Turnips
Low Carb Funeral Potatoes
Pumpkin Fat Bombs
Turkey Meatballs with Keto Cranberry Glaze

A serving of sweet potato souffle on a dish.

Share the Love!

Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @BeyondFlourBlog - or post it to My Facebook Page - so I can cheer you on!

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

Finally, if you love this recipe, please consider leaving a star rating and a comment!

A pan of sweet potato souffle with a scoop of it being spooned out.

A serving of sweet potato souffle on a dish.
Print Recipe
5 from 1 vote

Sweet Potato Souffle

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!
Prep Time10 mins
Cook Time1 hr 40 mins
Total Time1 hr 50 mins
Course: Dessert, Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 9 Servings
Calories: 546kcal

Equipment

  • 8 inch square glass dish

Ingredients

Souffle:

  • 3.5 lbs Sweet Potatoes
  • ⅓ cup Butter
  • ⅓ cup Brown sugar packed
  • ⅓ cup Maple syrup
  • 3 Large eggs
  • 2 teaspoon Vanilla extract
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Nutmeg
  • ¼ teaspoon Salt

Topping:

  • 1 cup Chopped pecans
  • 1 cup Brown sugar packed
  • ½ cup Sorghum flour
  • ½ teaspoon Baking powder
  • ¼ teaspoon Cinnamon
  • ¼ teaspoon Salt
  • Pinch Nutmeg
  • ¼ cup Unsalted butter melted

Instructions

Sweet Potatoes:

  • Preheat oven to 400 F, line a baking sheet with parchment paper.
  • Wash sweet potatoes, use a fork to pierce each all over.
  • Arrange sweet potatoes on the baking sheet, with room between each.
  • Roast until quite tender. Baking time will depend on the size of the sweet potatoes, expect anywhere between 45-65 minutes.
  • Remove from oven, allow to cool enough to handle. Slice each sweet potato in half, scoop out the flesh into a large mixing bowl.
  • Mash sweet potatoes, then allow to cool to almost room temperature.

Souffle:

  • Preheat oven to 350F, grease a 8 x 8" baking dish..
  • 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.
  • In a clean bowl with clean mixers, whip egg whites until stiff peaks form, set aside.
  • Use the mixer to beat the sweet potato mixture until smooth and well incorporated.
  • Gently fold egg whites into the sweet potato mixture, until no visible white remains.
  • Spoon batter into prepared baking pan.

Topping:

  • In a medium bowl, combine pecans, brown sugar, sorghum flour, baking powder, cinnamon, salt, and nutmeg.
  • Add melted butter, combine to form a crumbly topping.
  • Sprinkle topping mixture evenly over the sweet potato mixture.
  • Bake for 35-40 minutes, until sweet potato batter is cooked through, and topping is golden.
  • Serve hot

Video

Nutrition

Calories: 546kcal | Carbohydrates: 83g | Protein: 6g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 86mg | Sodium: 336mg | Potassium: 762mg | Fiber: 7g | Sugar: 47g | Vitamin A: 25480IU | Vitamin C: 4mg | Calcium: 130mg | Iron: 2mg

A serving of sweet potato souffle on a dish.

A serving of sweet potato souffle on a dish.

Related posts:

A spoon drizzlng maple caramel back into a jam jar.Maple Caramel Sauce A slice of gluten-free pumpkin pie topped with maple whipped cream.Gluten-Free Pumpkin Pie A plate of 4 maple syrup caramel apples, 2 of which are dipped in chopped pecans.Maple Caramel Apples 2 Pumpkin Chai Lattes in glass mugs, with cinnamon sticks and star anise around them.Pumpkin Chai Latte
« Roasted Carrots and Parsnips
Gluten-Free Fruitcake »

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Marie Porter


Author of the "Beyond Flour" series of gluten-free cookbooks, autistic polymath, and cat mom.

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