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This easy Sweet Potato Soufflé recipe is perfect for an allergy-friendly healthy holiday side dish. It is gluten-free and nut-free, with a dairy-free option.
This post has been sponsored by Home Snack Foods’ AWESOME GRANOLA™. All opinions are my own.
With the holidays coming up quickly, I wanted to share this super easy and delicious Sweet Potato Soufflé recipe that gets made with a crunchy topping of gluten-free granola. I think you’re going to really love this recipe for your holiday gatherings.
What Makes this Recipe So Great?
- This Thanksgiving Sweet Potato Casserole only has six ingredients, including a pre-made nut-free topping using gluten-free and allergen-free Awesome Granola available at Amazon.com (use code CLEANGRANOLA for 10% off your order)!
- This can be one of your make ahead side dishes for the holidays. It will keep in the refrigerator for up to 4 days.
- You can make it vegan by just leaving out the eggs and using coconut oil instead of butter or ghee.
- Since this recipe uses gluten-free Awesome Granola on top of the Sweet Potato Soufflé, it’s is perfect for any guests with food allergies.
About Awesome Granola:
- I first learned about this brand of granola through the Celiac Disease Foundation Expo. I was really impressed with the company’s commitment to producing an allergen-friendly product that is safe for kids and folks with celiac disease. Learn more on the Home Snack Foods website.
- Awesome Granola is free from the top 8 allergens, including soy, dairy, and nuts.
- This gluten-free granola is made in a nut-free facility that is Kosher certified.
- It’s available in Original, Chocolate, Raisin/Cranberry, or a variety pack, all available at Amazon.com (be sure to use code CLEANGRANOLA for 10% off your order of Awesome Granola)!
- The granola is low in sugar and sodium and is cholesterol-free.
- Use the granola on top of yogurt or on top of smoothies for great added crunch and nutrition.
1. Cook the sweet potatoes until soft. You can bake them in the oven or make Instant Pot sweet potatoes. Cool and remove the skins.
2. Combine sweet potato flesh with the eggs, and the butter or ghee, salt, and vanilla. For the ultimate fluffiness, use a mixer to whip air into the mixture.
3. Pour sweet potato mixture into a casserole dish and top with the Awesome Granola.
4. Bake at 375° for 25 minutes.
Is this Casserole Healthy?
Yes, absolutely! This easy side dish is full of beta-carotene and fiber from the sweet potatoes, and is low in added sugars from the granola. While traditional soufflés and casseroles might use marshmallows or pecans, this recipe uses an oatmeal granola topping with no nuts.
The texture of this dish is light and fluffy from the whipped sweet potatoes, with the natural sweetness of the potatoes coming through. The crunchy granola topping makes this dish truly exceptional. I hope you love it as much as I do!
- Pre-cook your sweet potatoes up to 2-day ahead and allow them to cool before peeling.
- Make the entire casserole in advance and store it in the fridge.
- Top with the granola just before baking in the oven.
Here is the printable recipe:Print
This easy Sweet Potato Soufflé is perfect for an allergy-friendly healthy holiday side dish. It is gluten-free and nut-free, with a dairy-free and vegan options.
- 5 medium sweet potatoes or 9 small sweet potatoes, cooked and cooled slightly (see notes for cooking instructions)
- 2 eggs, beaten (leave out for vegan)
- 1/3 cup butter, ghee or coconut oil, softened*
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 cup gluten-free Awesome Granola Original, Chocolate, or Raisin Cranberry flavors (about 4 2-ounce packages)
- Preheat your oven to 375°F. Spray an 8 x 11 inch baking dish with nonstick spray and set aside.
- Remove the skins from the cooked sweet potatoes and place the flesh in a large mixing bowl. Discard the skins.
- Add the eggs, and the butter or ghee, salt, and vanilla. Stir to combine well or use a mixer to incorporate air into the mixture. Transfer the mixture to the baking dish.
- Pour the granola over the top of the sweet potato mixture.
- Bake for 25 minutes, or until the top of the casserole is golden brown. Serve hot.
To cook the sweet potatoes, preheat your oven to 400°F.
Wash and pat dry each sweet potato, and then use a fork to prick holes into each potato. Lay the sweet potatoes on a baking sheet and cook for 45-55 minutes, turning the potatoes over halfway into the cooking time.
You can cook the sweet potatoes up to 2 days in advance of making this dish.
*To make this recipe dairy free, substitute coconut oil for the butter or ghee.