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.
- 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
- 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.
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