Prep Time: 50 Min
Sweet Potatoes Maple Syrup Coconut Milk Orange Eggs Gluten-Free Flour Vanilla Extract Baking Powder + Salt
Cook Time: 50 Min
1
Pierce the sweet potatoes 2-3 times each with a sharp knife. Roll each tightly in about a 12x12" piece of aluminum foil then bake for 50-65 minutes, or until the sweet potatoes are tender when pushed and cooked through.
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2
Once the potatoes have cooled enough, carefully peel the skin of the potatoes. Add the potatoes and the rest of the ingredients to a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment.
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3
Mix with a hand-held mixer or stand mixer on medium speed for 1-2 minutes, or until the mixture is smooth and no lumps of sweet potatoes remain.
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4
Pour the sweet potato mixture into the greased baking pan and bake for 40 minutes, or until the souffle is browned around the edges, just starting to turn golden brown on top, and the center doesn't jiggle when moved.
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Serve warm with powdered sugar sprinkled on top if desired and enjoy!