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Sweet Pot-Souffle Recipe

sarica cernohaus gluten free works

gluten free sweet potato souffle

This is a great way to start the day on a sweeter note, without the sugars found in more traditional sweet morning fare—something that works great for those following a gluten-free–and even grain-free–lifestyle. It is packed with fiber, Vitamin A, protein and healthy fat. Use sweet potatoes or winter squash that has been pre-cooked to make preparation fast and easy–there should be plenty on hand, either before or after a Thanksgiving feast!  This is a dish that pleases young and old alike.

Serves 2


• 1 cup cooked Sweet Potatoes or Winter Squash, skins removed

• 2-3 raw Eggs

• ½ cup unsweetened Almond Milk or Coconut Milk

• ½ tsp. ground Nutmeg

• ½ tsp. ground Cinnamon

• 1 tsp. Vanilla extract

• Pinch of Sea Salt, to taste

• Pinch of Stevia, or a scant teaspoon of raw, organic sugar, to taste, if necessary

• 1 T. Clarified Butter or Coconut Oil, plus a dab of Clarified Butter for topping

• Raw Walnuts to garnish


Over a medium heat, add butter or coconut oil, then sweet potatoes and/or squash (you can also use ½ cup each, together, if you like) and milk.

Bring to a slow boil, mixing the milk into the sweet potatoes/squash.

Add the seasonings, then the eggs.

Reduce the heat a little, and mix all the ingredients well, occasionally folding them over to bring the cooked portion to the top, and the uncooked to the bottom. Once there is uniform consistency (about 5 minutes later), remove from heat.

Scoop into 2 bowls and top with a drizzle of clarified butter, a pinch of sea salt if necessary, and a sprinkle of walnut pieces.

Souffle just beginning to cook

Souffle cooked, and ready to serve

Souffle complete, drizzled with clarified butter and served with turkey bacon and berries

Author Information: Sarica Cernohous, L.Ac., MSTOM,
Sarica Cernohous, L.Ac., MSTOM, is a practitioner of Japanese acupuncture, moxibustion therapy, and herbal medicine in Peoria, Arizona. She works closely with her patients in improving their health through whole-food, gluten-free dietary practices. She can be contacted through her website,


About Sarica Cernohous

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