So this recipe is the number one favorite for a few of my clients, hands-down. They keep coming back to it week after week. This recipe is great for those on Paleo diets and it is full of all kinds of farm-fresh goodness: fiber, protein, Vitamin A, Vitamin, E, Vitamin C, beta-carotene and healthy fats. Gluten-free as always and low in salt and cholesterol, it makes a great breakfast, lunch or side dish – and some folks even eat if for dessert! Super easy to make with only a few ingredients, this will become a staple in your kitchen in no time!
Gluten-Free Sweet Potato Soufflé Recipe
Prep time: 1o minutes; Cook time: 40-60 minutes to bake sweet potatoes (or ~10 minutes in the microwave if you are in a hurry) and another 25-35 for the soufflé; Total Time: 1 hour 30 minutes; Serves: 6 as a side, 4 for breakfast
In
gredients
- 4 large – 8 small sweet potatoes (about 2-2.5 lbs)
- Salt and pepper to taste
- 1-2 tsp fresh ground nutmeg to taste (I recommend Penzey’s)
- 1-2 tsp of Ceylon cinnamon to taste (I recommend Penzey’s)
- 4 large organic eggs
- 1 navel orange – rind and juice
- 1/4 C organic butter – melted (optional)
- 1/2 – 3/4 C of pecans (optional and your preference of raw, toasted and salted or candied)
Instructions
- Pre-heat oven to 400°
- Wash sweet potatoes and poke a few holes in each with a fork.
- Roast on a baking pan lined with tinfoil for 40-60 minutes until sweet potatoes are soft and cooked all the way through (cooking time varies depending on the size of the spud and the particularities of your oven). If you are short on time, you can nuke them following the directions on your microwave (varies considerably depending on power).
- Remove sweet potatoes from oven, slice down the middle and allow to cool until able to handle.
- Scoop out flesh into a large bowl (you can also use a food processor or stand mixer with the beater attachment.)
- Add eggs, zest of orange, juice of orange, spices and butter if using and blend until fairly smooth with beaters or an immersion blender. Tip: If you would like the souffle to be as light and airy as possible, separate the eggs and add the yolks to the sweet potatoes. Beat the whites separately until they form stiff peaks and fold gently into the potato mixture. I am usually too lazy to take this step!
- Grease or spray a souffle or casserole dish, pour the mixture in and top with pecans if desired. You can also make these in individual ramekins or mini spring-form pans for a lovely presentation.
- Cook at 350° on the middle rack for 20-35 minutes, until a toothpick or knife inserted into the middle comes out clean.
- Serve immediately. Leftovers can be stored for up to 5 days in the fridge.
Enjoy!