Gluten Free Sweet Potato Souffle Recipe
There is just something cozy about the fall aromas that come out of the oven by day, culminating with a steaming plate of home-cooked comfort food. Even if you're waiting for the holidays this year, you can recreate your favorite family recipes that will take you home with every bite. No Thanksgiving spread is complete […]

Gluten free sweet potato souffléThere is just something cozy about the fall aromas that come out of the oven by day, culminating with a steaming plate of home-cooked comfort food. Even if you're waiting for the holidays this year, you can recreate your favorite family recipes that will take you home with every bite. No Thanksgiving spread is complete without sweet potatoes or yams, and this gluten-free sweet potato soufflé recipe delivers a creamy, sweet experience without all the sugar traditional recipes demand.

This recipe calls for small amounts of coconut sugar and maple syrup to give you the fall flavors you crave, without the sugar crashing down later.

Here is how to do it.

Gluten Free Sweet Potato Souffle Recipe

Serves: 8

Time spent in the kitchen: 60 minutes, including 35 minutes of cooking


ingredients for the sweet potato soufflé recipe

For the soufflé

  • 6 medium / large sweet potatoes (mine was 6-8 '' long)
  • 1 tbsp. avocado oil
  • 1/4 cup almond milk (I used the Elmhurst1925 brand)
  • 1 tbsp. Maple syrup
  • 1 tbsp. coconut sugar
  • 1 teaspoon vanilla extract
  • 2 tbsp. coconut flour (I used Bob's Red Mill brand)
  • 2 tbsp. almond powder
  • 1 to 2 tsp. cinnamon
  • pinch of salt
  • 3 egg yolks
  • 4 egg whites at room temperature

For the pecan filling

  • 1.25 cups pecans - some halved, others crumbled
  • 3 tablespoons very soft salted butter or ghee
  • 1/2 cup + 2 tbsp. almond powder
  • 1.5 tbsp coconut sugar


Preheat your oven to 375 degrees Fahrenheit. Cut the sweet potatoes in half and toss them in the avocado oil. Place them cut side down on a baking dish or baking sheet and roast for about 50 to 60 minutes or until tender.

cut up sweet potatoes for a gluten-free sweet potato soufflé recipe

While the sweet potatoes are roasting, prepare the pecan filling. Place the pecans in a bowl with the butter, half the almond flour and the coconut sugar. Toss to combine so that the butter coats the pecans and a crumble forms. Gently fold in the remaining almond flour.

Pecan crumble recipe for gluten-free sweet potato soufflé

Let the sweet potatoes cool a bit, then scoop up the insides in a food processor. Add almond milk, maple syrup, coconut sugar and vanilla extract and stir to combine.

whipped sweet potatoes for sweet potato soufflé recipeThen add the cinnamon, coconut flour, almond flour and salt and mix. Add the egg yolks and mix until smooth. Pour the sweet potato mixture into a large bowl.

whipped sweet potatoes for sweet potato soufflé recipe

Whisk the egg whites at room temperature in a glass or metal bowl using a whisk or stand mixer until they start to get frothy (see Tips for Getting tips on how to whip your egg whites.) Keep beating until soft peaks form.

egg whites beaten to soft peaks for the sweet potato soufflé recipeSlowly fold the egg whites little by little into the sweet potato mixture until they are evenly incorporated into the sweet potatoes.

fold the egg whites into sweet potatoes for the sweet potato soufflé recipe

Divide the sweet potato mixture in a lightly greased 9 × 13 baking dish.

Spread sweet potatoes in a baking dishSprinkle the pecan mixture on top.

pecans on sweet potato souffléReduce oven heat to 350 degrees and bake for about 35 minutes, or until the sweet potato is firm but elastic.

gluten free sweet potato souffléLet the soufflé cool for a few minutes before serving.


  • You can use your favorite milk instead of almond milk.
  • For the pecans, use the pecan halves and crumble 1 / 3-1 / 2 and leave the rest of the pecans whole.
  • Whisk the egg whites: This gives the soufflé a light and airy texture. Separate the whites from the yolks and let the egg whites come to room temperature. Whisk the egg whites in a glass or metal bowl (not plastic). Make sure your bowl and whisk are both clean and very dry. Any moisture will interfere with peaking. Whisk them with a whisk until peaks form, then slowly fold them into the sweet potato mixture.
  • For a less sweet souffle, don't hesitate to reduce the maple syrup or coconut sugar or replace it with a sugar substitute. The pecan filling benefits from a granular sweetener, so I wouldn't recommend omitting it.
  • I haven't tried this with anything other than sweet potatoes, but I imagine it would also be great with butternut squash or butternut squash. Aim for about 6 to 8 cups of roasted squash.

Nutrition info (? From the recipe)

Calories: 419
Fat: 28 g
Total carbohydrates: 37g
Net carbs: 30g
Protein: 9g


About the Author

Priscilla Chamessian

Food blogger, recipe developer and personal chef based in Missouri, Priscilla specializes in low-carb, paleo, gluten-free, keto, vegetarian, and low-FODMAP cuisine. See what she cooks on Cooks Priscillaand follow his culinary adventures on Instagram and Pinterest.

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