Sweet Potato Soufflé – It’s fall time, and we’re busy in the kitchen whipping up all of our favorite sweet potato recipes! This Sweet Potato Soufflé Recipe is the perfect quick and easy, nutritious snack. It’s also made easy to eat, in individually portioned ramekins! Gluten, dairy, and refined-sugar free as always, this is a recipe for all to love! Keep reading for the details…
Sweet Potato Soufflé
This Sweet Potato Soufflé is a light and airy, mildly sweet dish, perfect for fall or winter! It can be enjoyed warm or cold, and is a great nutrient-dense snack offering a decent dose of protein too. With spices like cardamom and ginger, this Soufflé is sure to put you in the holiday spirit!
Before truly understanding what type of dish you’re about to make, it’s important that I explain exactly why I labeled this dish as a “soufflé”. So, what is a soufflé?
What is a Soufflé?
A soufflé is simply a dish made of a base, mixed with egg whites. This makes for an inflated, puffy dish, resulting in a light and airy texture. It is often explained as a “cloud-like” finish.
Soufflé’s can be savory or sweet. Today’s soufflé is subtly sweet, and could easily serve as a dessert!
Ingredients in Sweet Potato Soufflé
While most sweet potato soufflé’s include ingredients like milk, butter, wheat, and refined-sugar, our’s is totally free of all of these ingredients! Made to be healthy and allergy-friendly, our goal is to offer a “cleaned up” soufflé that allows as many people as possible to enjoy.
So what exactly goes into our Sweet Potato Soufflé? Here are the main ingredients…
- Sweet Potatoes: With this being a Sweet Potato Soufflé, of course the first and main ingredient has to be sweet potatoes! While you can experiment around with the type of sweet potato you use, we recommend not swapping this ingredient.
- Egg Whites: What makes a soufflé a soufflé! As we discussed earlier, egg whites are what make soufflés rise into a cloud-like texture. Save your egg yolks, and make another recipe like Homemade Mayo, or Crème Brûlée!
- Orange Juice: A great way to add a bit of a citrusy pop, a tad bit of orange juice was added to this dish. It also helps to add just a little more sweetness.
- Coconut Oil: We swapped butter for coconut oil in this recipe! This is an easy, dairy-free, switch for your baking or cooking recipes.
- Maple Syrup and Coconut Sugar: As both maple and coconut sugar offer some nutrients, they make for great natural sweeteners!
- Oats + Gluten Free Flour: Both of these ingredients work together to create an optional added crumble on top of the soufflé. Delicious without any additions, you can take or leave this extra step based upon preference.
- Spices: Cardamom and ginger help to bring all the holiday cheer to this recipe. These spices truly “taste like the holidays!”
Ways to Use Sweet Potato Skins
While we use the flesh of the sweet potato in this recipe, we do not use the skins. Since I prefer not to waste food when possible, I wanted to share a few of the many things you can do and make with leftover potato skins! Here are just a few of my favorite…
#1: Make Chips: Sweet Potato Skin Chips are a great way to make another delicious recipe out of your sweet potato leftovers. Requiring only 10 minutes of hands on time, this healthy recipe is easy peasy!
#2: Compost: Instead of tossing your skins in the garbage, compost them instead! This is a great way to reduce waste.
#3: Make Vegetable Stock: Simply throw your potato skins in with other leftover veggies pieces, and make a delicious DIY veggie stock!
More Recipes with Sweet Potatoes
Love sweet potatoes as much as we do? Below, you’ll find 4 of our favorite Clean Cuisine recipes using sweet potatoes. Enjoy!
Sweet Potato Casserole Recipe: This Sweet Potato Casserole Recipe is not only sweet and tasty, but it is also nutrient-dense, and healthy!
Sweet Potato Soup: If you love a nice homespun bowl of soup that is just as easy as it is delicious, this Sweet Potato Soup is for you!
Sweet Mashed Potatoes: Using Japanese sweet potatoes for their creamy, and slightly sweet flavor, these Sweet Mashed Potatoes are a recipe you do not want to miss!
Sweet Potato Curry: Sweet Potato Curry with chickpeas is vegetarian and naturally gluten and dairy free. It’s incredibly satisfying that you won’t miss the meat!
Ready to learn how to make this recipe from home? Let’s get into the details!
Kitchen Favorites
Sweet Potato Soufflé
It’s fall time, and we’re busy in the kitchen whipping up all of our favorite sweet potato recipes! This Sweet Potato Soufflé Recipe is the perfect quick and easy, nutritious snack. It’s also made easy to eat, in individually portioned ramekins!
- Prep Time: 10 minutes
- Cook Time: 1 hr + 15 min
- Total Time: 1 hr + 25 min
- Yield: 4 servings 1x
Ingredients
SOUFFLÉ
- 2 large sweet potatoes
- 3 pastured egg whites
- 2 tablespoons orange juice
- 1 tablespoon extra virgin coconut oil, melted
- 2 teaspoons freshly grated ginger
- 1 tablespoon maple syrup
- 1/4 teaspoon cardamon
- Himalayan pink salt, to taste
- Pinch of cream of tartar
CRUMBLE TOPPING *optional
- 1/4 cup gluten free oats
- 2 tablespoons measure-for-measure, gluten free flour
- 1 tablespoon coconut sugar
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 2 tablespoons extra virgin coconut oil, melted
Instructions
SOUFFLÉ
- Pre-heat oven to 400 degrees. Use a fork to poke holes on all sides of the sweet potatoes. Place sweet potatoes directly on oven rack and bake for 45 to 50 minutes, or until tender when pierced with a fork. Remove sweet potatoes from oven and set aside to cool.
- Reduce oven temperature to 325 degrees.
- Cut sweet potatoes in half lengthwise and scoop out the pulp. Transfer sweet potato pulp to a medium sized mixing bowl. Add orange juice concentrate, melted coconut oil, ginger, maple syrup, cardamom (optional) and salt. Use a handheld mixer and beat until all ingredients are well blended and mixture is smooth.
- Place the egg whites in a large, clean very dry bowl. Add the cream of tartar and, using clean beaters, beat until soft peaks form and hold their shape. Spoon about 3/4 of the egg white mixture into the sweet potato mixture and, using a rubber spatula, stir gently to blend.
- Carefully divide the sweet potato mixture into four 6-ounce ramekins.
- Optional: Gently place a dollop of the remaining egg white mixture on top of each ramekin.
- Bake at 325 degrees for 15 minutes. Turn oven off and wait 5 minutes before removing the sweet potato soufflé. Serve at once.
CRUMBLE TOPPING *see notes
- Mix all ingredients for crumble topping.
- Once Soufflé is out of the oven, line a baking sheet with unbleached parchment paper, and evenly spread crumble topping on sheet.
- Place in the oven for 7-10 minutes, or until starting to crisp.
- Remove, and top Soufflé with topping. Serve warm or chilled. Enjoy!
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Notes
*Crumble topping is placed on top of Soufflé after baking to avoid deflation of soufflé. Leave off for paleo or grain-free.
Rebecca
Thursday 12th of May 2011
Can I substitute carrots for the sweet potatoes?
Ivy Larson
Friday 13th of May 2011
hmmm....I had never thought of that Rebecca but I bet it would be delicious with carrots!! You of course would need more than 2 carrots (since the recipe calls for 2 sweet potatoes I think you might need 6 large carrots---maybe even more?) Do let me know if you try it with carrots--and if so how many you use. I'll be dying to know how it turns out =)