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Home Glutenvrije zoete aardappelsoufflé met kaneel en pecannoten

Gluten-free Dessert Festive Vegetarian Autumn Winter

If you think gluten-free is boring, you haven't tasted this soufflé yet. Sweet potato gives a natural sweetness and a lovely, creamy base without any flour. Whipped egg whites make the mixture surprisingly airy, and the pecans on top provide that pleasant crunch with every bite. Making this for guests? Prepare the base calmly in advance and put the soufflés in the oven just before serving.

x_ckl_recipe_markerGluten-free sweet potato soufflé with cinnamon and pecans A gluten-free sweet potato soufflé that makes an impression at the table. With cinnamon, pecans and a hint of vanilla you serve something special that everyone can eat. How do you make a gluten-free sweet potato soufflé with cinnamon and pecans? Dessert French-inspired 4 servings 20 min 20 min 40 min

Preheat the oven to 190°C (conventional oven, top and bottom heat). Grease four ramekins with butter and lightly dust them with cane sugar. Set aside.
Peel the sweet potatoes, cut them into cubes and cook in lightly salted water for about 15 minutes until tender. Drain and mash until smooth. Let cool slightly.
Stir into the puree: the egg yolks, 60 g cane sugar, butter, vanilla extract, cinnamon, a pinch of freshly grated nutmeg and a pinch of salt. Stir until everything is well incorporated.
Beat the egg whites in a grease-free bowl with a pinch of salt until stiff. Add the remaining 20 g sugar, spoonful by spoonful, and continue beating until you have glossy peaks.
Fold one third of the egg whites into the sweet potato puree to loosen it. Then gently fold the rest of the egg whites in with a large spoon or spatula. Keep the air in.
Divide the mixture among the prepared ramekins. Fill them just below the rim. Scatter the coarsely chopped pecans over the top.
Bake the soufflés for 18 to 20 minutes in the center of the oven until well risen and lightly browned. Do not open the oven in the meantime. Serve immediately, because a soufflé waits for no one.

Gluten-free Dessert Festive Vegetarian Autumn Winter 500 g sweet potatoes 3 eggs (yolks and whites separated) 80 g cane sugar (60 g + 20 g) 30 g unsalted butter (melted), plus extra for greasing 1 tsp vanilla extract 1.5 tsp ground cinnamon Pinch of freshly grated nutmeg Pinch of salt 50 g pecans (coarsely chopped) Extra cane sugar for the ramekins 4 ramekins (approx. 180 ml capacity) Medium saucepan Potato masher or potato ricer Mixing bowls (2) Hand mixer or immersion blender with whisk attachments Rubber spatula Oven Potato Masher potato-masher Potato Ricer potato-ricer Cookinglife Mixing bowl / mixing bowl - stainless steel - 3 pieces Cookinglife Mengkom OXO Good Grips Garde Wide Oxo Good Grips ["Garde"] WMF Potato Masher Profi Plus - Round - 29 cm WMF Aardappelstamper Master Class Potato Ricer Deluxe Stainless Steel 31 cm - Potato Masher MasterClass ["Pureeknijper"] Egg muffins with vegetables and cheese foodies-ei-muffins-met-groenten-en-kaas Herfst muffins met pompoen en walnoten foodies-herfst-muffins-met-pompoen-en-walnoten Pear mini cakes from the muffin tin foodies-perencakejes-uit-de-muffinvorm Speculoos muffins foodies-speculaas-muffins

Recipe

Gluten-free sweet potato soufflé with cinnamon and pecans

A gluten-free sweet potato soufflé that makes an impression at the table. With cinnamon, pecans and a hint of vanilla you serve something special that everyone can eat.

Course	Dessert
Kitchen	French-inspired
Servings	4 servings

Preparation time

Preparation time	20 min
Time in oven	20 min
Total	40 min

Equipment

4 ramekins (approx. 180 ml capacity)
Medium saucepan
Potato masher or potato ricer
Mixing bowls (2)
Hand mixer or immersion blender with whisk attachments
Rubber spatula
Oven

Ingredients

500 g sweet potatoes
3 eggs (yolks and whites separated)
80 g cane sugar (60 g + 20 g)
30 g unsalted butter (melted), plus extra for greasing
1 tsp vanilla extract
1.5 tsp ground cinnamon
Pinch of freshly grated nutmeg
Pinch of salt
50 g pecans (coarsely chopped)
Extra cane sugar for the ramekins

How do you make a gluten-free sweet potato soufflé with cinnamon and pecans?

Preheat the oven to 190°C (conventional oven, top and bottom heat). Grease four ramekins with butter and lightly dust them with cane sugar. Set aside.
Peel the sweet potatoes, cut them into cubes and cook in lightly salted water for about 15 minutes until tender. Drain and mash until smooth. Let cool slightly.
Stir into the puree: the egg yolks, 60 g cane sugar, butter, vanilla extract, cinnamon, a pinch of freshly grated nutmeg and a pinch of salt. Stir until everything is well incorporated.
Beat the egg whites in a grease-free bowl with a pinch of salt until stiff. Add the remaining 20 g sugar, spoonful by spoonful, and continue beating until you have glossy peaks.
Fold one third of the egg whites into the sweet potato puree to loosen it. Then gently fold the rest of the egg whites in with a large spoon or spatula. Keep the air in.
Divide the mixture among the prepared ramekins. Fill them just below the rim. Scatter the coarsely chopped pecans over the top.
Bake the soufflés for 18 to 20 minutes in the center of the oven until well risen and lightly browned. Do not open the oven in the meantime. Serve immediately, because a soufflé waits for no one.

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The key to a successful soufflé is in your preparation. Make sure the ramekins are well buttered and sugared, as that helps the soufflé rise evenly. And really don't open the oven door before the time is up. Patience always pays off here.

Serve the soufflés immediately after baking, optionally with a scoop of vanilla ice cream or a spoonful of thick whipped cream on the side. Good soufflé dishes that retain heat well really make a difference, because even heat is what makes this dish succeed.

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