Awesome granola is Gluten-free, nut-free and soy-free and makes a great crunchy topping for this sweet potato soufflé.

Easy Sweet Potato Soufflé Recipe (Gluten-Free)

  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 1x
  • Category: Side dish
  • Method: Oven
  • Cuisine: Gluten-Free, Nut-Free, Dairy-Free Option


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)


  1. Preheat your oven to 375°F. Spray an 8 x 11 inch baking dish with nonstick spray and set aside.
  2. Remove the skins from the cooked sweet potatoes and place the flesh in a large mixing bowl. Discard the skins. 
  3. 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.
  4. Pour the granola over the top of the sweet potato mixture.
  5. 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.