This elegant sweet potato soufflé 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. It can be enjoyed all year long, but in our house we tend to bring it out with the rest of our “comfort foods” in fall when the weather turns cold, particularly over Thanksgiving weekend.
Sweet Potato Soufflé
Recipe type: Side Dish
Cuisine: French
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
- 3 large sweet potatoes, peeled and chopped
- 2 eggs
- ⅓ cup butter
- ¼ cup coconut or almond milk
- 3 Tbsp Maple syrup
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Instructions
- Preheat oven to 350F.
- Peel sweet potatoes and chop into 2-inch pieces.
- Cover with water in medium pot 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 for 45-60 minutes.
- You want the soufflé to jiggle slightly when gently shaken.