Any casserole-type dish, I pretty much love. This one has a fancy name though 😉 AND it has bacon in it, so….that’s reason enough to try this out. PLUS you can say you made a soufflé and sound all fancy! Ha! It’s so easy to make – always a plus.

This dish has been something I brought to family dinners for years. However, it’s only recently been paleo-fied and doesn’t taste a bit healthy! It’s not filled with tons of brown sugar or marshmallows, and the eggs make the texture AMAZINGGG. I love sweet potatoes, but their texture can be somewhat dense and just. gets. old. This soufflé is like scoops of sweet pillows with bacon on top. Is there anything better?

Enough already, here’s the recipe. 🙂

Print Recipe

Sweet Potato Soufflé with Bacon Crumble

Course

Casseroles, Side Dish

Prep Time

15 minutes

Cook Time

40 minutes (plus cooling)

Servings

Ingredients

• 3 Sweet Potatoes large
• 3 tbsp Ghee or Grass-fed butter
• 3 tbsp Coconut sugar
• 3 tbso Cream Cheese (you can sub. any cream cheese alternative you prefer)
• 1/4 tsp Black pepper
• 1/2 tsp Salt I use Himalayan Pink Salt
• 3 Eggs beaten

Crumble

• 3 tbsp Ghee or Grass-fed butter cold
• 1/2 cup Coconut sugar
• 1/4 cup Almond Flour not almond meal
• 6 Bacon strips cooked, chopped

Course Casseroles, Side Dish Prep Time 15 minutes Cook Time 40 minutes (plus cooling) Servings Ingredients 3 Sweet Potatoes large 3 tbsp Ghee or Grass-fed butter 3 tbsp Coconut sugar 3 tbso Cream Cheese (you can sub. any cream cheese alternative you prefer) 1/4 tsp Black pepper 1/2 tsp Salt I use Himalayan Pink Salt 3 Eggs beaten Crumble 3 tbsp Ghee or Grass-fed butter cold 1/2 cup Coconut sugar 1/4 cup Almond Flour not almond meal 6 Bacon strips cooked, chopped

Instructions

1. Peel and cook the sweet potatoes. I used my Instant Pot. I peeled them, chopped them into 1 1/2"-2" chunks, added 1 cup of water and cooked them for about 8 minutes. BOOM.
2. Once your sweet potatoes are cooked, combine them with the remaining ingredients with the exception of the crumble ingredients. You should get a light orange, somewhat runny consistency.

   
3. To make the crumble, combine your flour, butter, sugar, and bacon. USE COLD BUTTER. The crumble consistency will change if you use melted or room temperature. It will still taste delicious, it just won't be as crumbly. 🙂 It takes a few extra minutes to combine it all, but it's worth it!

   
4. Pour your sweet potato mixture into a deep baking dish. I used one that was about 4" deep. If you use a more shallow one, it will change the consistency a bit and cook quicker.

   
5. Top with your crumble and bake for 35-40 minutes until it's deep brown.

   
6. ...that topping, though. **drools** Let the soufflé rest for a good 20 minutes. If you don't it will fall apart slightly when you serve it. Again, it'll still be delicious...just not as pretty. 🙂 ENJOY!!