Sweet Potato Souffle with Pecans
This sweet potato souffle with pecans recipe will enhance any Thanksgiving menu! Creamy sweet potatoes are topped with pecans, cinnamon, coconut sugar and baked to perfection.
Servings: 8 servings
Calories: 341kcal
Ingredients
- 2 pounds yams cut into pieces
- ¼ cup ghee
- ½ cup maple syrup
- 2 whole eggs
- ¼ teaspoon salt
- ½ cup coconut milk
- 1 ½ tablespoon gluten-free flour
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- ½ teaspoon almond extract
- ½ cup pecans chopped
- 2 tablespoons coconut sugar
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees.
- Peel, and cut sweet potatoes into large pieces. Place into a large pot and cover with cold water. Bring water to a boil and cook for 20-30 minutes, or until tender. Drain.
- In a medium-sized bowl, combine coconut sugar, cinnamon, and chopped pecans. Set aside.
- Place cooked sweet potatoes in a bowl of a stand mixer and beat with the paddle attachment. The texture should be smooth and creamy.
- Add coconut milk, maple syrup, extracts, salt, baking soda, flour, ghee, and eggs. Mix on medium speed for a couple of minutes.
- Transfer mixture to a large souffle dish or ramekin. Using an offset spatula, smooth out the top to make it level.
- Sprinkle the pecan-sugar topping over the souffle. Bake at 350 degrees for 1 hour.
- Remove from oven and serve. Enjoy!
Notes
Double the recipe, and freeze to save sweet potato souffle all holiday season!
Nutrition
Calories: 341kcal | Carbohydrates: 50g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 55mg | Sodium: 177mg | Potassium: 1044mg | Fiber: 5g | Sugar: 15g | Vitamin A: 220IU | Vitamin C: 20mg | Calcium: 56mg | Iron: 2mg