sweet potato souffle

sweet potato souffle



  • 3 c. mashed (cooked) sweet potatoes or yams
  • 4 Tbs. non-dairy butter, melted
  • 1/4 c. sugar (can also use coconut sugar)
  • 1 tsp. gluten free vanilla
  • 2 eggs (alternately use 2 Tbs. flax meal mixed into 6 Tbs. warm water)
  • 1/2 c. non-dairy milk
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/2 tsp. nutmeg


  • 3/4 c. gluten free rice cereal (I use rice Chex)
  • 1/2 c. walnuts (if you don't want to use nuts, increas your amount of rice cereal)
  • 4 Tbs. non-dairy butter, melted
  • 1/2 c. brown sugar (can also use coconut sugar)


Note: To avoid running around like a crazy person on the holidays, I make the sweet potato portion of the recipe a day or two ahead--it allows the flavors to meld. Just before baking, add the topping...if you add the topping earlier it'll get soggy.

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1. Mix sweet potatoes or yams with sugar & melted butter; add spices.
2. Spoon into 9x9 baking dish.
3. In a food processor (or chop by hand and mix in), all topping ingredients and pulse until of uniform consistency.
4. Sprinkle topping on top of sweet potato mixture.
5. Bake 350 degrees for 20-25 minutes.

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