Gluten-free sweet potato soufflé with cinnamon and pecans

Ingredients

• 500 gsweet potatoes
• 3eggs (yolks and whites separated)
• 80 g (60 g + 20 g)cane sugar
• 30 g, plus extra for greasingunsalted butter, melted
• 1 tspvanilla extract
• 1.5 tspground cinnamon
• Pinchfreshly grated nutmeg
• Pinch, plus a pinch for the egg whitessalt
• 50 gpecans, coarsely chopped
• Extra, for the ramekinscane sugar

Instructions

1. 1

   Prepare the ramekins

   Heat the oven to 190°C, using conventional top and bottom heat. Grease four ramekins with butter and dust them lightly with cane sugar. Set them aside.

2. 2

   Cook the potatoes

   Peel the sweet potatoes and cut them into cubes. Cook in lightly salted water for about 15 minutes, until tender. Drain, mash until smooth and leave to cool slightly.

3. 3

   Mix the yolks

   Stir the egg yolks, 60 g cane sugar, melted butter, vanilla, cinnamon, a pinch of freshly grated nutmeg and a pinch of salt into the sweet potato. Mix until combined.

4. 4

   Whip the whites

   In a grease-free bowl, beat the egg whites with a pinch of salt until stiff. Add the remaining 20 g sugar a spoonful at a time, beating until the peaks are glossy.

5. 5

   Fold the mixture

   Fold one third of the egg whites into the sweet potato mixture to loosen it. Gently fold in the rest with a large spoon or spatula, taking care to keep the mixture airy.

6. 6

   Fill the ramekins

   Divide the mixture among the prepared ramekins, filling each just below the rim. Scatter the chopped pecans over the tops.

7. 7

   Bake and serve

   Bake on the centre shelf for 18 to 20 minutes, until well risen and lightly browned. Do not open the oven during baking. Serve immediately.

What is sweet potato soufflé?

A soufflé is a French oven-baked dish made airy by folding whipped egg whites into a richer base. This version takes a sweet, tender base of mashed sweet potato and seasons it with cinnamon, vanilla and nutmeg.

The pecans add a crisp contrast on top, while the sweet potato gives the soufflé a soft, spoonable centre. It works as a festive side dish or as a not-too-sweet dessert.

Nutrition and macros by portion

The nutrition label shows one serving as written: 382 calories, 9g protein, 55g carbs, 18g fat.

The sweet potatoes and cane sugar provide most of the carbohydrates, while the butter, egg yolks and pecans contribute much of the fat. Eggs and pecans also supply some protein. Pair a ramekin with a generous serving of vegetables or salad for a more balanced plate.

Choosing and cooking the sweet potatoes

Even cubes: cut the peeled potatoes into similarly sized pieces so they become tender at about the same time. They should be easy to mash after roughly 15 minutes in lightly salted water.

Smooth mash: drain the potatoes well before mashing to avoid a watery base. Let the mash cool slightly before adding the yolks so they are less likely to cook on contact.

Building the soufflé base

Yolk mixture: stir the yolks, 60 g of the sugar, butter, vanilla and spices into the mash until evenly combined. A smooth, cohesive base makes it easier to fold in the whites.

Separated eggs: make sure no yolk gets into the whites, and use a clean, grease-free bowl. Any fat in the whites can make them harder to whip to stiff peaks.

Keeping the mixture airy

First fold: mix about one third of the beaten whites into the sweet potato base to loosen it. This makes the remaining whites easier to incorporate without heavy stirring.

Gentle finish: use a large spoon or spatula to fold in the rest, turning the mixture rather than beating it. Stop when there are no large streaks of white, while keeping as much air as possible.

Getting the rise right

Prepare the dishes: buttering and sugaring the ramekins gives the mixture a coated surface to climb as it bakes. Fill them just below the rim to leave room for the rise.

Steady heat: bake for 18 to 20 minutes at 190°C and keep the oven door closed. Look for a well-risen top with light browning, then bring the ramekins to the table promptly.

Serving ideas

For a savoury plate, serve the soufflés alongside roast vegetables or a green salad. Their cinnamon and vanilla notes also suit a holiday meal with roast poultry.

For dessert, serve them warm on their own or with plain yoghurt. The pecans provide a nutty crunch, so extra toppings are not essential.

Recipe notes & tips

• Use a clean, grease-free bowl when whipping the egg whites.
• Drain the cooked sweet potatoes thoroughly before mashing.
• Let the mash cool slightly before stirring in the egg yolks.
• Fold the whites in gently to preserve their volume.
• Set the ramekins on a tray to make them easier to move in and out of the oven.
• Have the table ready before the soufflés finish baking so you can serve them immediately.

Variations

• Add orange zest: finely grate a little zest into the sweet potato base for a bright citrus note.
• Change the nuts: use chopped walnuts in place of the pecans for a different crunch.
• Make it less sweet: reduce the sugar in the base, while keeping enough to beat into the egg whites.
• Add ginger: include a small pinch of ground ginger with the cinnamon for extra warmth.
• Serve savoury: leave out the vanilla and sugar topping, and season the base with herbs instead.

Common mistakes to avoid

• Wet potato mash: excess water can weigh the soufflé down; drain the potatoes well before mashing.
• Greasy whipping bowl: fat can stop the whites reaching stiff peaks; use a clean, dry bowl and whisk.
• Overbeating the whites: dry, clumpy whites are difficult to fold in; stop when they hold stiff, glossy peaks.
• Rough folding: vigorous mixing knocks out air; fold gently with a large spoon or spatula.
• Opening the oven: a sudden change in temperature can affect the rise; keep the door closed during baking.
• Waiting to serve: soufflés begin to sink as they cool; serve them as soon as they come out of the oven.

How to store

Soufflés are best eaten straight away, while risen and warm. If you have leftovers, cover and refrigerate them for up to 2 days; reheat in a 160°C oven until hot, knowing they will not retain their original rise.

Frequently asked questions