sweet potato souffle
Print recipeIngredients
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
topping
- 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
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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Directions
| 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. |
