Easy Allergy Friendly Sweet Potato Casserole Souffle
Indulge in the comforting flavors of fall with this Easy Allergy-Friendly Sweet Potato Casserole Soufflé, a wholesome twist on a classic holiday favorite. Perfect for those with dietary restrictions, this recipe is gluten-free, dairy-free, and refined sugar-free, making it a crowd-pleaser for any gathering. Creamy mashed sweet potatoes are delicately spiced with cinnamon, nutmeg, and ginger, then topped with a golden crumble of gluten-free oat flour, coconut sugar, and shredded coconut for a light, crunchy finish. Sweetened naturally with maple syrup and enriched with coconut cream, this casserole is equal parts nourishing and delicious. With just 20 minutes of prep, you'll have a delectable side dish or dessert that pairs beautifully with both sweet and savory meals. Perfect for Thanksgiving or any cozy dinner, this allergy-friendly spin on a classic casserole is bound to become a family favorite.
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Recipe Information
Ingredients
- 4 medium Sweet potatoes
- 0.5 cup Coconut cream
- 0.25 cup Maple syrup
- 3 tablespoons Coconut oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 3 tablespoons Arrowroot starch
- 2 tablespoons Filtered water
- 0.25 cup Gluten-free oat flour
- 3 tablespoons Brown sugar (or coconut sugar for refined sugar-free option)
- 3 tablespoons Unsweetened shredded coconut
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 2-quart (or similar size) baking dish with coconut oil.
Peel and chop the sweet potatoes into 1-inch cubes. Place them in a large pot of cold, salted water.
Bring the pot to a boil, then reduce the heat to a simmer and cook the sweet potatoes until fork-tender, about 10-15 minutes.
Drain the sweet potatoes and transfer them to a large mixing bowl. Mash them until smooth using a potato masher or hand mixer.
Stir in the coconut cream, maple syrup, coconut oil, vanilla extract, cinnamon, nutmeg, ginger, and salt, mixing well until smooth and fully combined.
In a small bowl, stir the arrowroot starch and filtered water together to create a slurry. Add the slurry to the sweet potato mixture, stirring to incorporate.
Transfer the sweet potato mixture to the prepared baking dish, spreading it out evenly with a spatula.
In another small bowl, combine the gluten-free oat flour, brown sugar, and shredded coconut. Stir until evenly mixed.
Sprinkle the flour mixture evenly across the top of the sweet potatoes as the topping.
Place the dish in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and slightly crisp.
Remove the casserole from the oven and allow it to cool for 5 minutes before serving. It pairs wonderfully with both savory and sweet dishes!
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1526 mg | 66% | |
| Total Carbohydrate | 328.7 g | 120% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 178.1 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 388 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
