It was a very easy recipe to tweak just a little bit to make it gluten free. I love these old recipes and would be very disappointed if I couldn't have them at the holidays. (The original recipe called for more butter but I never add it and it tastes just fine without it!) My sister-in-law makes a similar recipe but she adds shredded coconut on top which I also really like. If you are a coconut lover like me...go ahead and add the coconut to the topping!
Sweet Potato Souffle Recipe:
- 1 (29 oz) can sweet potatoes, drained
- 1/2 cup sugar (can substitute raw sugar or sugar substitute)
- 2 eggs
- 1/3 cup milk (or if you can substitute the juice from sweet potatoes)
- 1 tsp. vanilla extract
- 3/4 cup brown sugar (or substitute raw sugar or sugar substitute)
- 1/2 cup rice flour or finely ground oats
- 1/2 cup melted butter
- 1 cup chopped pecans or walnuts
Mash the sweet potatoes. Gradually add the sugar, eggs, extract and milk. Mix until fairly smooth. Pour into a greased 8x8 or 9x9 pan. Combine the melted butter with sugar, rice flour (or ground oats) and nuts. Sprinkle on top like a crumb topping. Bake uncovered in a pre-heated oven for about 45 minutes or until center is slightly set and top is golden brown and slightly crispy.
Enjoy this easy and scrumptious recipe this holiday season or whenever you feel like dressing up a casual dinner or brunch!
Gluten Free Casually