A healthy sweet potato casserole with maple syrup, orange zest, coconut milk, and vanilla. This Healthy Sweet Potato Souffle is straightforward to make, gluten-free, dairy-free, and has no processed sugar! It's the perfect surprisingly healthier Thanksgiving or Christmas side dish.
½large orangezested (or about 2 teaspoons fresh orange zest)
3tablespoonsgluten-free flour blend
4large eggs
1teaspoonpure vanilla extract
Instructions
Preheat oven to 425 degrees Fahrenheit.
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.
Remove sweet potatoes from the oven and place on a wire cooling rack. Un-wrap the potatoes and let cool for 5-10 minutes.
Decrease the oven temperature to 400 degrees Fahrenheit and spray a 2.5-quart baking dish with non-stick spray.
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. 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.
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.
Serve warm with (optional) powdered sugar sprinkled on top and enjoy!