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My Mom has been making Yam “Sweet Potato” Souffle for years and I’ve taken her recipe and tweaked it a bit to be Gluten free, vegan and used healthier sugars and fats. This has always been a favorite around our Thanksgiving table, however there really is no reason this recipe has to be limited to just Thanksgiving. I put the sweet potato in quotation marks because as I wrote about in Rosemary Yams, many people are confused between yams and sweet potatoes. So if you are one of the confused, you can get straightened out as to what is a sweet potato and what is a yam by reading my Rosemary Yams post. We learn something new every day.
I’m gearing up for Thanksgiving, it’s hard to break away from the tried and true traditional Thanksgiving Day menu, and I really don’t plan on straying too far from my annual dishes. I know we are having Golden Garlic Potatoes and Grain Free Dairy Free Pumpkin Cheesecake, Turkey and Ham for the meat eaters, a Green Bean and Butternut Casserole, and I hope a Brussel Sprout and Cranberry salad. I guess I should purchase some rolls for those that aren’t gluten-free, and stuffing/dressing, gotta make that, gluten-free and regular. Am I crazy or what? Do most people make this much food for Thanksgiving or is it just me? Between my daughter, son’s and I we will be doing the food. I don’t usually ask guests to bring much as there are too many dietary restrictions in this family. What are the traditional dishes that you serve for Thanksgiving?
Besides all the food that I am blessed to be putting on our Thanksgiving Table, I am thankful for a mountain of other things. To name just a few, I am thankful for a wonderful husband, who is not only the best dishwasher around, which comes in handy on Thanksgiving, but he is also my best friend. Thankful for three amazing kids and son-in-law, and an awesome grandson! I’m also thankful for this blog, the creativity it allows me to share and I’m thankful for all my readers. Happy Early Thanksgiving Everyone!
Ingredients
- Souffle:
- 4 tablespoons ground flax meal-4 eggs can be substituted.
- 2/3 cup of boiling water-omit if using eggs
- 3 large yams peeled, and chopped
- 1/2 cup of maple syrup
- 1/2 teaspoon sea salt
- 2 teaspoons vanilla
- 2 tablespoons coconut oil melted
- 1/2 cup of coconut milk or non dairy milk of your choice
- Topping:
- 2 tablespoons coconut oil melted
- 1 cup of chopped pecans or walnuts
- 2 tablespoons coconut flour
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 350 degrees and lightly grease 9x9 glass baking dish with coconut oil.
- In small bowl combine boiling water and flaxmeal, whisk and set aside.
- Steam yams for 15-20 minutes until tender, drain.
- In free standing mixer or in medium bowl combine the yams, maple syrup, sea salt, vanilla, coconut oil and coconut milk. Beat together with hand mixer.
- Beat in flax meal mixture.
- Scoop in to 9x9 glass baking dish.
- In small bowl combine topping ingredients and mix together with a fork.
- Distribute topping on to souffle.
- Bake for 25-35 minutes until bubbly and topping is slightly brown.
Tags: Grain Free refined sugar free
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