This Paleo Sweet Potato Soufflé is airy and fluffy, infused with cinnamon and topped with an amazing crispy nutty topping. Dairy-free, refined sugar-free and a healthier take on sweet potato soufflé, this is an amazing side dish for sharing throughout the holiday season.
If there’s one thing I’ve learned from developing holiday recipes this season it’s just how big of a pushover I am when it comes to our friend, the sweet potato.
Once I start consuming a sweet potato situation, I become fully committed to fill myself to the seams.
Between my Healthy Sweet Potato Pie, Cheesy Mashed Sweet Potato Casserole and my Healthy Sweet Potato Casserole with streusel topping, it is nearly impossible for me to choose a favorite sweet potato adventure.
All have their place!
It just so happens that this Paleo Sweet Potato Soufflé uplifts my soul in the most joyous way. I can safely say, I am utterly powerlessly addicted to this one, folks.
And for that reason, I 10 out of 10 recommend you make it any time people need to be fed.
What is the Difference Between Sweet Potato Soufflé and Sweet Potato Casserole?
The main difference between sweet potato casserole and sweet potato soufflé is the texture. Sweet potato casserole is denser, as it contains fewer eggs or cream (in our case, coconut milk), whereas soufflé is much lighter and fluffier.
The fluffy, light texture of soufflé is attributable to the amount of eggs and cream that go into the recipe. Where a sweet potato casserole may contain 2 to 3 eggs, this particular sweet potato souffle recipe calls for 5.
Another difference between sweet potato casserole and sweet potato soufflé is that the casserole often comes with a topping of some sort (marshmallow, meringue or streusel), whereas souffle is normally served without any topping.
Breaking the mold for the purpose of deliciousness, I include a streusel topping for this soufflé because I feel like the topping just sends the dopamine hit through the roof. While it is delicious without, the soufflé is simply better with the topping.
The ingredients needed for this soufflé are super straightforward! Let’s discuss.
Ingredients for Paleo Sweet Potato Soufflé:
Sweet potatoes, full-fat canned coconut milk, pure maple syrup, eggs, vanilla extract, pumpkin pie spice (or ground cinnamon) and sea salt.
You can choose your favorite method for cooking the sweet potatoes. I’ve found chopping them up and boiling them is the quickest route.
The Optional Topping:
Almond flour, raw pecans, coconut oil (or butter or avocado oil), pure maple syrup, ground cinnamon, and sea salt. These ingredients get stirred together and form the most amazing crispy crumble topping.
After much deliberation, I believe the topping makes up about 42% of the reason I love this soufflé so much (the rest being the basic natural sweet cinnamony goodness of the sweet potatoes).
One of the great things about this recipe is that it makes a lot of casserole. Assuming there are other sides involved, I would say you could serve between 12 and 14.
Let’s make it!
How to Make Paleo Sweet Potato Soufflé:
Cook the Sweet Potatoes:
Cook the sweet potatoes using your favorite method. I chop them up and boil them on the stove top in a big pot for 15 to 20 minutes, or until they are very soft when poked with a fork. Strain the potatoes and set them aside to cool. Note: This step can be performed up to 4 days ahead of time and you can keep the cooked potatoes in a sealed container in the refrigerator until you’re ready to use them.
Make the Streusel Topping:
Stir together the ingredients for the topping until it forms a sort of clumpy dough. Set aside until ready to use. Remember, this topping is optional so if you prefer the soufflé nice and fluffy and creamy without the nutty topping, feel free to skip it.
Prepare the Sweet Potato Soufflé:
Preheat the oven to 350 degrees Fahrenheit.
When the potatoes are cool enough to handle, peel and discard the skins. Mash the potatoes and measure them to be sure you have about 7 cups worth (it doesn’t have to be exact).
Transfer the mashed sweet potatoes to a high powered blender along with the rest of the ingredients. Blend on a low or medium-low speed until everything is completely combined and the mixture is very smooth. This may require starting and stopping the blender multiple times to give it a stir.
Pour the sweet potato soufflé mixture into a large (13” x 9”) casserole dish.
Sprinkle the streusel topping over the sweet potato mixture and bake on the center rack of the oven for 50 minutes, or until the soufflé has set up. Note: after about 30 minutes, remove the soufflé from the oven and cover it with foil. This will ensure the topping gets nice and crispy but does not burn.
Remove the casserole from the oven. Serve and enjoy!
Keep in mind that the topping is optional – the soufflé is delicious without the topping as well!
Note: The soufflé will be even more flavorful after it sits for 12 hours or longer in the refrigerator. If you’re able to, make it 1 to 3 days in advance and reheat it in the oven on the day of your gathering.
Prep Ahead:
- Cook the potatoes up to 4 days in advance and store them in a sealed container in the refrigerator until you’re ready to proceed.
- You can stir up the topping several days in advance and store it at room temperature or in the refrigerator.
- The casserole saves very well! Make the whole thing up to 5 days ahead of time!
One of the reasons I love this recipe is it becomes even more delicious as it sits. For this reason, it is a great candidate for preparing in advance to save yourself oven space the day of your gathering.
I recommend making it at least one day ahead of time, but making it the same day will yield delicious results as well.
May you enjoy this casserole as much as I do…and have more self-control 😉
More Delicious Casserole Recipes:
- Creamy Cauliflower Casserole
- Cheesy Mashed Sweet Potato Casserole
- Mediterranean Green Bean Casserole
- Creamy Brussel Sprout Casserole
Welcome to your newest addiction! 😉
Paleo Sweet Potato Soufflé
Ingredients
- 5 large sweet potatoes cooked (7 cups when mashed)
- 1 ⅓ cup full-fat canned coconut milk*
- ½ cup pure maple syrup
- 6 eggs
- 2 tsp pure vanilla extract
- ½ tsp pumpkin pie spice or ground cinnamon
- ½ tsp sea salt
Optional Topping:
- 1 ½ cups finely ground almond flour
- 1 cup raw pecans chopped
- 4 Tbsp coconut oil melted**
- 4 Tbsp pure maple syrup
- 1 tsp pumpkin pie spice or ground cinnamon
- ¼ tsp sea salt to taste
Instructions
Cook the Sweet Potatoes:
- Cook the sweet potatoes using your favorite method. I chop them up and boil them on the stove top in a big pot for 15 to 20 minutes, or until they are very soft when poked with a fork. Strain the potatoes and set them aside to cool.
Make the Streusel Topping:
- Stir together the ingredients for the topping until it forms a sort of clumpy dough. Set aside until ready to use. Remember, this topping is optional so if you prefer the soufflé nice and fluffy and creamy without the nutty topping, feel free to skip it.
Prepare the Sweet Potato Soufflé:
- Preheat the oven to 350 degrees Fahrenheit.
- When the potatoes are cool enough to handle, peel and discard the skins. Mash the potatoes and measure them to be sure you have about 7 cups worth (it doesn’t have to be exact).
- Transfer the mashed sweet potatoes to a high powered blender along with the rest of the ingredients. Blend on a low or medium-low speed until everything is completely combined and the mixture is very smooth. This may require starting and stopping the blender multiple times to give it a stir.
- Pour the sweet potato soufflé mixture into a large (13” x 9”) casserole dish.
- Sprinkle the streusel topping over the sweet potato mixture and bake on the center rack of the oven for 50 minutes, or until the soufflé has set up. Note: after about 30 minutes, remove the soufflé from the oven and cover it with foil. This will ensure the topping gets nice and crispy but does not burn.
- Remove the casserole from the oven. Serve and enjoy!
- Note: The soufflé will be even more flavorful after it sits for 12 hours or longer in the refrigerator. If you’re able to, make it 1 to 3 days in advance and reheat it in the oven on the day of your gathering.
Notes
Nutrition
What’s the recommended reheating instructions? I am making this today for thanksgiving tomorrow.
I’m happy to hear that, Becky! To reheat this casserole preheat oven to 350 degrees Fahrenheit, cover with aluminum foil and bake for about 20-25 minutes or until the casserole is heated through. Happy Thanksgiving! xo
Bring on the streusel topping!
It’s everything!