Sweet Potato Soufflé

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When I was 15 years old I moved to Georgia from Washington state. The furthest I had ever traveled previously, was Oregon. To say I was shell-shocked is an understatement. Some of my favorite experiences were all the gatherings and events wrapped around eating and enjoying others’ company.

My first holiday in the south involved all the southern cooking you could imagine. I remember tasting this dish called, sweet potato soufflé. My life was forever changed. I think sweet potato french fries were the extent at which I ventured into sweet potatoes. I had no clue that it could taste so sweet and delightful. Imagine the sweetness of creamy sweet potatoes with the caramelized saltiness of bacon and dates.

Fast forward to current day, I still love to enjoy southern cooking but with a nutrient-dense twist. This recipe is perfect for holidays. It is a crowd pleaser and will have your family and dinner guests begging you for the recipe.

4.5 from 2 reviews
Sweet Potato Soufflé
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: American
Serves: 6-8
  1. Preheat oven to 400 degrees F.
  2. In a blender, combine sweet potatoes, vanilla, coconut oil, coconut milk, and maple syrup. Blend until smooth.
  3. Pour mixture into a lightly-greased, medium-sized baking dish.
  4. Sprinkle toppings evenly over top the sweet potato mixture.
  5. Bake for 20-25 minutes or until bacon is fully cooked.


About Kelsey McReynolds

Kelsey McReyonlds is the owner of www.KelseyMaeNutrition.com and was introduced to the AIP community after years of antibiotic and birth control use; eating disorders, extreme exercising and excessive alcohol use that lead to intense digestive issues, candida overgrowth and leaky gut syndrome. Only through the therapeutic use of foods was she healed and has now made it her goal to educate those around her on how easy and fun it can be to nourish our bodies and souls. If you were to go to her house she would most likely be whipping up some delicious treat that you just HAVE to try!


  • amy says

    this look so incredibly delicious. i’m going to make it for the holidays! thank you, kelsey!

  • Nikki says

    This may be a silly question, but do you put the bacon on chopped raw or cooked?

    • Lynn says

      Not a silly question….I’d like to know too but no one answered in time for Thanksgiving this year!

    • Lynda says

      Step #5 says: Bake for 20-25 minutes or until bacon is fully cooked. So it looks like it’s raw when you place the chopped bacon in the “topping” mixture. It might have been added after you asked the question.

  • Cecilia says

    Second Amy’s motion! I am SO going to make this for Thanksgiving!! Thank you for showing me a way out of my sweet potato malaise.

  • […] Sweet Potato Soufflé from Autoimmune Wellness *This southern comfort food dish gets an egg-free remake! […]

  • This looks absolutely delicious and I am going to try it. The recipe says it’s an entree, but I am guessing this would also go well as a side dish to any kind of meat or a slow-cooked stew. I’m actually thinking of leaving out the coconut sugar and maple syrup, since the sweet potatoes and dates are very sweet. But then again, maybe I’ll end up ruining it!

  • mom2one says

    Do you think butternut squash would work as a replacement for the sweet potato? I’m a southern gal, but have had to go on a low oxalate diet due to an overabundance of sweet potatoes (spinach, beets and almonds) 🙁 What’s a southern girl to do? *sigh* I couldn’t have the dates either. Maybe a bit more coconut sugar?

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