Easy Allergy Friendly Sweet Potato Casserole Souffle

Indulge in the comforting flavors of fall with this Easy Allergy-Friendly Sweet Potato Casserole Soufflé, a wholesome twist on a classic holiday favorite. Perfect for those with dietary restrictions, this recipe is gluten-free, dairy-free, and refined sugar-free, making it a crowd-pleaser for any gathering. Creamy mashed sweet potatoes are delicately spiced with cinnamon, nutmeg, and ginger, then topped with a golden crumble of gluten-free oat flour, coconut sugar, and shredded coconut for a light, crunchy finish. Sweetened naturally with maple syrup and enriched with coconut cream, this casserole is equal parts nourishing and delicious. With just 20 minutes of prep, you'll have a delectable side dish or dessert that pairs beautifully with both sweet and savory meals. Perfect for Thanksgiving or any cozy dinner, this allergy-friendly spin on a classic casserole is bound to become a family favorite.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 4 medium Sweet potatoes
• 0.5 cup Coconut cream
• 0.25 cup Maple syrup
• 3 tablespoons Coconut oil
• 1 teaspoon Vanilla extract
• 1 teaspoon Cinnamon
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Ground ginger
• 0.5 teaspoon Salt
• 3 tablespoons Arrowroot starch
• 2 tablespoons Filtered water
• 0.25 cup Gluten-free oat flour
• 3 tablespoons Brown sugar (or coconut sugar for refined sugar-free option)
• 3 tablespoons Unsweetened shredded coconut

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 2-quart (or similar size) baking dish with coconut oil.

Step 2

Peel and chop the sweet potatoes into 1-inch cubes. Place them in a large pot of cold, salted water.

Step 3

Bring the pot to a boil, then reduce the heat to a simmer and cook the sweet potatoes until fork-tender, about 10-15 minutes.

Step 4

Drain the sweet potatoes and transfer them to a large mixing bowl. Mash them until smooth using a potato masher or hand mixer.

Step 5

Stir in the coconut cream, maple syrup, coconut oil, vanilla extract, cinnamon, nutmeg, ginger, and salt, mixing well until smooth and fully combined.

Step 6

In a small bowl, stir the arrowroot starch and filtered water together to create a slurry. Add the slurry to the sweet potato mixture, stirring to incorporate.

Step 7

Transfer the sweet potato mixture to the prepared baking dish, spreading it out evenly with a spatula.

Step 8

In another small bowl, combine the gluten-free oat flour, brown sugar, and shredded coconut. Stir until evenly mixed.

Step 9

Sprinkle the flour mixture evenly across the top of the sweet potatoes as the topping.

Step 10

Place the dish in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and slightly crisp.

Step 11

Remove the casserole from the oven and allow it to cool for 5 minutes before serving. It pairs wonderfully with both savory and sweet dishes!

Nutrition Facts

Serving size	(912.5g)

Amount per serving	% Daily Value*
Calories	1997.8

Total Fat 73.2g	0%
Saturated Fat 62.2g	0%
Polyunsaturated Fat 0.9g
Cholesterol 0mg	0%
Sodium 1526.4mg	0%
Total Carbohydrate 328.7g	0%
Dietary Fiber 24.8g	0%
Total Sugars 178.1g
Protein 15.7g	0%

Vitamin D 0IU	0%
Calcium 251.7mg	0%
Iron 7.0mg	0%
Potassium 388.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.4%

Protein: 3.1%

Carbs: 64.6%