Sweet Potato Souffle (Dairy Free, Gluten Free)
It isn’t Thanksgiving without a sweet potato casserole! It is basically dessert for dinner, which I am all for. Most recipes call for lots of butter and/or cream. My son, Asher has food allergies and since I’m breastfeeding, I had to eliminate those foods from my diet. I am currently dairy free, soy free and gluten free. Though it is limiting, there are tons of ways to work around it. Since I couldn’t imagine not being able to eat one of my favorite Thanksgiving sides, I created this recipe. If you do not have any allergies or dietary restrictions, just swap out the vegan/dairy free/gluten free ingredients for the real thing.
- 7 sweet potatoes
- 1/2 cup vegan butter, melted
- 2/3 cup sugar
- 2 eggs
- 1/2 cup dairy free milk
- 1.5 tsp vanilla
- 1/2 cup vegan butter, softened
- 1 cup pecans, chopped
- 1/2 cup gluten free flour
- 1 cup brown sugar
Preheat oven to 375 degrees,
Wash sweet potatoes thoroughly. Use a fork to poke the sweet potatoes several times. Place the sweet potatoes on a lined baking sheet and bake in the oven for 1 hour.
Remove sweet potatoes and let them sit until they are cool enough to handle. Cut the sweet potatoes open and scoop out the inside into a large bowl. Use a fork to mash the sweet potatoes. Then add in the butter, sugar, eggs and vanilla. Use a handheld mixer to combine all ingredients together. Then pour sweet potato mixture into a buttered 9 x 11 inch baking dish.
To make the topping, combine the butter, pecans, sugar and flour. Then sprinkle this over the sweet potatoes. Bake at 350 degrees for 40 minutes.