I started bringing this sweet potato soufflé recipe with me to Thanksgiving dinner several years ago. My family just absolutely gobbled it up, so I brought it the following year. They gobbled it up again. The third year I decided to bring something else (just to prove I could make other things). That’s when all hell broke loose!
It turns out that my family doesn’t care if I can make anything else. They just want the sweet potato soufflé. So what I’m trying to tell you is that this recipe does not disappoint!
This elegant side dish, seasoned with Maple syrup and cinnamon, is so tasty it almost feels like dessert. As an added bonus, it is not at all intimidating to make.
Ingredients
- 3 large sweet potatoes, peeled and chopped
- 2 eggs
- 1/3 cup butter or ghee
- 1/4 cup coconut or almond milk
- 3 Tbsp Maple syrup
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
Preparation
- Preheat oven to 350F.
- Peel sweet potatoes and chop into 2-inch pieces.
- In medium pot, cover with water and bring to a boil.
- Cook until fork tender, about 20-25 minutes.
- Place boiled sweet potatoes into food processor or mixer.
- Add remaining ingredients and blend until smooth.
- Pour mixture into large soufflé dish and bake 45-60 minutes, or until soufflé ‘jiggles’ slightly when shaken gently.
Let me know in the comments below if the sweet potato soufflé is as big of a hit with your family as it is with mine.
Happy Thanksgiving!
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How far ahead of time can this be made? Day before??
Great question, Cyndee. From a ‘visual appeal’ point of view, it’s really best served right out of the oven when it’s all puffy! But from a tasty point of view, it really doesn’t matter!
I have always been asked to bring the sweet potatoes to family dinners. I slice them and precook in lightly salted water. My sauce is butter, brown sugar, orange juice and orange zest, cornstarch. Cook until slightly thickened and pour over potatoes. Bake in oven and baste occasionally until sauce coats potatoes.
Maybe I will make your recipe and triple it!!!
Keep my fingers crossed♥
If you do try it, Marlene, let us know how it turns out!
As many of our Eat Real Food Academy grads already know, this is one of my favourite dishes! I, of course do not reserve it for Thanksgiving alone. I have been known to eat it for breakfast along with a couple tablespoons of sunflower seeds on top.
Michelle, do you have something else with this for protein?
Actually, yes! Leftover sausage is the perfect accompaniment.