Gluten Free Sweet Potato Souffle Recipe 455

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GLUTEN-FREE SWEET POTATO SOUFFLE RECIPE - (4.5/5)



Gluten-Free Sweet Potato Souffle Recipe - (4.5/5) image

Provided by DeBruynC1

Number Of Ingredients 11

For the souffle:
3large3 large cooked sweet potatoes, pureed
1/2cup1/2 cup sugar
22 eggs
1tsp1 tsp vanilla
1/2cup1/2 cup melted butter
1/3cup1/3 cup milk
For the topping:
1cup1 cup light brown sugar
1cup1 cup chopped pecans
1/3cup1/3 cup butter softened

Steps:

  • 1. Mix all potato casserole ingredients together in processor and process until well blended. 2. Mix together topping ingredients in bowl until crumbly. 3. Put potato mixture in greased baking dish and sprinkle sugar/pecan mixture over the top. 4. Bake at 350 for 25 minutes.

MOM'S SAFE SWEET POTATO SOUFFLE



Mom's Safe Sweet Potato Souffle image

This is a recipe my mom found on allrecipes that she adapted for me - the substitution of Splenda because I'm diabetic and the substitution of rice flour because of my intolerance to gluten. What's great is you can't tell the difference! Note to the diabetics out there: it's not sugar free but very much reduced in sugar. Still, it wouldn't be the holidays without this dish.

Provided by DreamoBway

Categories     Yam/Sweet Potato

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 11

6 sweet potatoes
1 cup Splenda granular
1/2 cup skim milk
1/2 cup butter, melted
1 teaspoon vanilla extract
2 eggs, beaten
1/2 teaspoon salt
1/2 cup Splenda brown sugar blend
1/3 cup rice flour
1/3 cup butter, melted
1 cup pecans, chopped

Steps:

  • In a large stockpot, cover the sweet potatoes (with the skins on) with 1" of water; boil for 20 minutes, or until fork tender. Drain, allow to cool, and remove the skins.
  • Preheat oven to 350. Grease a 2 quart casserole dish.
  • Place the potatoes in a mixing bowl, and beat until smooth.
  • Reduce speed to low, and add Splenda, milk, butter, vanilla, eggs, and salt.
  • Allow any potato "fibers" to remain on the beater and remove. Pour the sweet potato mixture into the casserole dish.
  • Prepare the topping in a small bowl by whisking together the brown sugar Splenda, rice flour, butter, and pecans. Sprinkle the mixture over the potatoes and bake for 40 minutes or until bubbly.

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