This Easy Purple Sweet Potato Soufflé with Cranberries is a nourishing spin on traditional sweet potato soufflé. This version, with flavors of cinnamon, vanilla, cloves, nutmeg, and cardamom, is dairy-free, refined sugar-free, and gluten-free.
Ingredients
For the Soufflé
- 2 baked purple sweet potatoes* (baked for 45 minutes to 1 hour ~ not included in total time to make this)
- 3 eggs
- 3 tablespoons butter melted
- 1/4 cup classic monkfruit sweetener (or sugar-free sweetener)
- 1/3 cup coconut milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon cardamom
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
For the Topping
- 3/4 cup pecans
- 1/4 cup dried cranberries (low sugar or sugar-free)
- 2 tablespoons golden monkfruit sweetener
- 1 teaspoon cinnamon
- 2 tablespoons butter
Instructions
- Preheat the oven to 350 degrees or 176 degrees Celsius.
- If the purple sweet potato was baked with the skin on, carefully remove the skin. Then add it to a large bowl. Using a fork or potato masher, mash it as best as you can. It doesn't have to be mashed thoroughly.
- Place the butter in a microwave-safe bowl and microwave on high for 20 seconds or until it is melted.
- Then, add melted butter, coconut milk, monkfruit sweetener, eggs, vanilla, cinnamon, cardamom, cloves, nutmeg, and salt to the bowl with the sweet potato.
- Using a handheld electric mixer, mix the ingredients together.
- Pour the Purple Sweet Potato mixture into a 5x8 oven-safe baking dish
- Place the baking dish in the oven that has been preheated to 350 degrees, and bake for 15 minutes.
- While it bakes, make the topping. Melt the butter in a microwave-safe dish and add the golden monkfruit sweetener, cinnamon, dried cranberries, and pecans, and mix well.
- After the first 15 minutes of baking, remove the soufflé from the oven. Do not turn the oven off.
- Carefully spoon the pecan cranberry topping on top of the Purple Sweet Potato Soufflé.
- Return the entire dish to the 350-degree oven and bake for another 20 minutes.
- Remove from the oven and let cool a little.
- This souffle can be served at room temperature or chilled with dairy-free whipped cream.
Notes
*Baking the purple sweet potato: Rinse it well to get rid of any debris. Then, wrap it in aluminum foil and place it in an oven that has been preheated to 425 degrees Fahrenheit or 220 degrees Celsius. Bake it for 45 minutes or until it is fork tender. The size of the sweet potato will determine how long it needs to be baked. When the time is up, carefully remove the foil-covered purple sweet potato from the oven and lightly pierce it with a fork. If it is soft, then it is done. If not, bake it for another 15 minutes or so, with the foil cover in place.
Tips
- The baked purple sweet potato does not need to be mashed very well. By this I mean, don’t spend too much time making sure the purple sweet potato is completely mashed and creamy. This will be mixed with other ingredients and baked again, so everything will be nice and soft then.
- Add the topping mid-bake. This helps the topping not get too crispy or burned. And, it helps the topping stay on top and not sink to the bottom.
Nutrition
Serving: 1g | Calories: 234kcal | Carbohydrates: 21g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 258mg | Potassium: 281mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8199IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg
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