Dairy Free Sweet Potato Soufflé
This is a traditional dish for us at Thanksgiving. I don’t know why, but I woke up this morning craving it something fierce! Thankfully, I had all the ingredients in the house because it’s finally a snowy mess here in Colorado! The original recipe comes from a William-Sonoma holiday pamphlet they sent out years ago. You can also find it on their website HERE. I, of course, needed a dairy free and gluten free version so I modified it quite a bit. It still needs tweaking. My recipe was a bit dry. Probably could have doubled the ghee in it. Or maybe butter would have been better. But in spite of it being a little crumbly, this had all the flavors of our thanksgiving recipe and satisfied my cravings!
- 2 lbs sweet potatoes
- 1 cup Gluten Free granola (I used Purely Elizabeth)
- 2 eggs, beaten
- 1/2 cup almond milk
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp vanilla extract
- 1 T coconut flour
- 1 T almond flour
- 1 cup pecans or walnuts
- 8 T ghee or butter
- Preheat oven to 450 degrees.
- Pierce sweet potatoes 4-5 times. Wrap in foil and bake 45 minutes until tender.
- Take sweet potatoes out of oven and cool slightly. With a spoon, scoop out flesh and transfer to a mixing bowl.
- Add almond milk, cinnamon, eggs and 4 T of ghee to potatoes and mash until fluffy. Place in a greased casserole dish.
- In a small food processor, process pecans and granola until small grains appear. Transfer to a mixing bowl.
- Add ginger, vanilla extract, coconut flour, and almond flour to granola mixture. With a fork or your hands, cut in 4 T of butter until small clumps appear.
- Smooth topping over the sweet potatoes. Bake in a 375 degree oven for 45 minutes or until golden brown on top. Serve warm.