food to glow

feel good food that's good for you

sweet potato soufflé // food to glowIs it a soufflé? Is it a casserole? Who knows. Most recipes for sweet potato casserole/soufflé contain a couple of eggs, making it veer rather sharply into soufflé territory. Imho. But the name seems to be interchangeable. And it matters not a jot once you taste it.

If you have never experienced this Southern US delicacy, you are in for an unexpected treat: light, fluffy, warmly spiced whipped sweet potato topped with crunchy, sweet and very slightly salted topping. As a side dish. I know that it sounds odd to pop a {heaped} spoonful of something sweet onto your otherwise savoury dinner plate. But trust me, it works.

My food to glow version is not quite the Southern US specialty of my youth: loads less sugar and fat. And then there’s the little matter of a complete – and, for some, sacrilegious – lack of marshmallows. But it gets the job done – healthily, lightly, tastily. We love it.sweet potato soufflé // food to glow

To atone for the sin of binning most of the ooey gooey bits, there is a heavenly heap of warm and complementing spice, tangy-sweet orange and its zest, plus deepest, darkest blackstrap molasses – the latter in itself unaccountably flavoursome and complex for something so sweet. Although sweet potato casserole appears in some form or other on most Southern Thanksgiving tables, it is absolutely welcome at the table for any fall and winter meal. In fact, no self-respecting buffet family restaurant south of the Mason-Dixon Line would dare run out of it, whether November or July.

Sweet potato casserole {or soufflé, if you want to be fancy} is great with spicy-hot things, with other hot vegetable dishes, veggie sausages, as well as cold or hot meats – if you are that way inclined. I’ve seen it at barbeques in hottest, stickiest August, the pan scraped clean. Heck, if you top with marshmallows, it could be a fibre-packed dessert. Leftovers can be blended with some flour and made into sweet potato pancakes or muffins. Not that we have ever had to resort to that option, mind.

Next up, my favourite way with sprouts. Yes, one can have a favourite way with sprouts!

sweet potato soufflé // food to glow

Orange and Spice Sweet Potato Souffle {Casserole}

  • Servings: 8
  • Time: 1 hour
  • Difficulty: easy
  • Print

A healthy, and even more awesomely delicious, tweak on a staple Southern US Thanksgiving side dish. Y’all are welcome. Now get peelin’.

4 small-medium sweet potatoes, peeled and chopped – approximately 1.13 – 1.36kg {2 ½ – 3 lbs}

Juice and zest of one small orange or 2 small clementines

2 tbsp butter {vegan or dairy} or coconut oil

1-3 tbsp maple syrup, date syrup or blackstrap molasses {I tend to use the latter} – the amount depends on the sweetness of your potatoes and your personal taste

1 tsp best quality vanilla extract

1 large egg – very much optional, but helps make it light and fluffy

½ tsp fine salt

1 tsp ground cinnamon

¼ tsp freshly grated nutmeg, slightly mounded

¼ tsp ground cardamom or finely crushed seeds from 3-4 green cardamom pods

½ tsp turmeric

¼ tsp black pepper

 

Topping

2 tbsp butter {vegan or dairy} or coconut oil

30g {1/3 cup} oats, blitzed in a mini food processor to make a rough flour {or use actual flour or almond meal}

35g {1/4 cup} raw sugar, such as sucanat, coconut blossom or muscovado {I use the former – delicious!}

½ tsp cinnamon

80g {2/3 cup}, chopped pecans – half of which to blitz until ‘nubbly’ {like fine pebbles}

good pinch fine saltsweet potato soufflé // food to glow

Special equipment needed: electric whisk/beaters; oven dish about 13 x 9 inches, oiled.

1. Preheat the oven to 180C/350F.

2. First of all steam the chopped sweet potatoes for eight minutes, or until soft. You could also boil/simmer the potatoes for 15 minutes, but steaming is quicker and keeps more nutrients. Allow the potatoes to cool for a short while in a colander, then pop into a large mixing bowl and mash with a potato masher, or push through a potato ricer. The ricer gives the finest results. Set aside.

3. Melt the butter/oil and pour over the mashed sweet potatoes, along with the orange juice, syrup, egg {if using} and vanilla. Beat with the electric whisk until fluffy and smooth. Whisk in the spices. Spread the sweet potato into the oiled dish.

3. For the topping, melt the oil/butter and add to a small bowl along with the rest of the topping ingredients, except the chunkier pecan pieces. Stir until blended and dot over the sweet potato. Sprinkle over the remaining nuts. Place the dish into the preheated oven and bake for 25-30 minutes. Serve warm.sweet potato soufflé // food to glow

Soft Food/Easy To Chew Version: Blitz the topping ingredients to a sandy texture and use 1/4 cup of maple syrup or other preferred liquid natural sweetener. Or just don’t add the topping as the sweet potato mixture is delicious on its own.

Need more Thanksgiving or Christmas food inspo, or just some awesome autumn meal ideas? Here you go:  Fennel and Maple Roasted Carrots + Creamed Kale Two Ways, Squash and Kale Dressing {Stuffing} with Sour Cherries and PecansSouthern Cornbread StuffingButternut Squash Stuffing StacksSauteed Brussels Sprouts with Crispy Sage CrumbsCranberry and Apple Sauce + Fresh Cranberry and Pomegranate RelishPear and Cranberry SlawWinter Slaw with Pears and Cranberries {these two are different!}. And a couple of desserts: Chocolate-Chestnut Truffle CakeChocolate-Walnut Pumpkin PieSticky Three-Ginger Gingerbread with Vanilla-Apple Compote

 

45 thoughts on “Orange and Spice Sweet Potato Souffle {Casserole}

  1. lizzygoodthings says:

    Wow, I want this right now! Thanks Kellie for sharing such a beautiful recipe.

  2. missemzyy says:

    I have never heard nor tasted a sweet potato soufflé but it looks soo delicious!! Must give it a try!

  3. Sophia says:

    Mmm great idea! Looks delish! 🙂

  4. Zoale.com says:

    Looks delicious! I love the idea of using the ground oats as part of the topping. Thanks for sharing 🙂

    1. It’s not much oats but it certainly helps to create a kind of crispy crust to complement the soft sweet potatoes. I’m glad you like this. 🙂

  5. amandahoedt says:

    So excited to try this!

  6. What a beautiful cake and great tips for excluding or replacing dairy.

  7. I will definitely be making this!!!!!!

  8. Wow – looks great, and so festive!

  9. neeve says:

    awesome!!! I have some veg. recipes over at counterculturedmagazine.wordpress.com !!! I’d love for you to check them out and let me know what you think

  10. This sounds so much better than the gooey marshmallow casserole my mom always made! All the flavor from the warming spices of fall make a fabulous
    casserole!

    1. Thanks Deb! Today I made some brown rice crispy cakes with vegan marshmallows for my daughter (she has been at me for a week to cave in). A more appropriate use for marshmallows, I think!

  11. Sally says:

    I have never ever fancied those marshmallow topped confections – it’s just wrong on the dinner table. But this is another thing altogether. Looks and sounds so good… and good for you.

    1. A time and a place for marshmallows. Not in a side dish, imo. Thanks for dropping by, Sally. 🙂

  12. I’ve never had anything like this before, It looks really good though. I’d like to try it 🙂

  13. Almost There says:

    Looks great! Yum!!

    Xo,
    Momo

    Almosttheredc.wordpress.com

  14. thespicyrd says:

    Sweet Potato Casserole never looked so yum!!! And that Kale Stuffing (with Tart Cherries-brilliant 🙂 of yours, looks absolutely amazing too. Waiting with bated breath (yes, seriously!) for your sprout recipe too!

  15. Larice says:

    Kellie what I was trying to say is yum yum yum! Haha. I love sweet potato casserole and your citrus infused version sounds delicious! I have at least three different recipes for sweet potato dishes I want to try and now I’m adding yours to my list!

  16. Elizabeth says:

    Perfect Autumn comfort food this! Lovely flavours – I just want to tuck right into the photo!

  17. Fiver Feeds says:

    Seems like a very interesting dish, I’ll have to make it!

  18. This looks wonderful – love the crunchy topping! I’m very jealous of Americans at this time of year, I wish we celebrated Thanksgiving! 😛

  19. Oh nice idea Kellie and I like the spicing.

  20. I have a question. I love Sweet Potatoes and want to try this recipe. However, I’m having some gallbladder issues and need to avoid fat for a while. Do you think it would work without the butter?

    1. Absolutely. It will just be less rich, although the amount of fat I have here is very low compared to most traditional recipes. I hope your gall bladder heals very soon.

  21. Feast Wisely says:

    This looks like one of those side dishes that tastes way better than the main meal itself. Great to see you using coconut oil and reducing the sugar content too!

  22. Kavey says:

    This does look good, I wonder if we’ve got any of the homegrown squashes left?

  23. Nicola says:

    You could even call it a savoury crumble!

  24. Reblogged this on A Wandering Casiedilla and commented:
    This recipe would go WONDERFULLY with the Fall Orange Spiced Wine I just discovered! Mmmmmm. Whose in???

    #Orangeyalovinit?
    Check it out! http://awanderingcasiedilla.com/2014/11/22/fall-in-sevilla-with-orange-spiced-wine/

  25. adifranza says:

    Hi Kellie,

    I work for Twin Pines Landscaping, and we are putting together a bunch of our favorite Thanksgiving recipes featuring veggies to share on our social media accounts! With your permission, we’d love to share your picture and link to the recipe here on your blog! Let us know what you think!

    Thanks, and Happy Almost Thanksgiving!
    Ashley DiFranza and The Twin Pines Landscaping Team

    1. Go right ahead! Have a great Thanksgiving when it comes. 🙂 Can you send me the link when it is posted? And your twitter name?

      1. adifranza says:

        Hi Kellie,

        Thank you for your contribution! Our Twitter name is @TwinPinesLandsc, and we’d love to connect there! You can also find the final recipe post here http://on.fb.me/1pfiah3. Feel free to “Like” our page on Facebook, and share the post/album with your friends, then check back with Twin Pines next week to see how we tie all these recipes to landscaping! Thanks again!

        Twin Pines Landscaping
        http://twinpineslandscaping.wordpress.com/

  26. verywellfed says:

    Holy moly that looks good. Might have to make it next week when I go grocery shopping again and load up on pecans and sweet putaytah. Drool!

  27. This screams Thanksgiving to me! It looks and sounds amazing Kellie!

  28. platedujour says:

    It looks delicious and your pictures are truly stunning 🙂 xx

  29. Deena Kakaya says:

    OH MY goodness. I do love seasonal comfort food but am often left feeling too heavy and sleepy but I love how light your recipe looks, with gorgeous spicing too. Nice work my friend x

  30. JoEllen says:

    Reblogged this on eatlivefit.net and commented:
    Just found this one and had to share. Thank you food to glow..this is a good one!

  31. What a great recipe, I can’t wait to try it!

  32. lizzygoodthings says:

    Dear Kellie, I’m sharing a link to this beautiful dish in my favourites round up this week xox

    1. Thanks Liz! Have a great Christmas. 🙂

If you have time, I would love to hear from you. Thanks so much!

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