What is the most fun time of the year to be a foodie or just someone who enjoys cooking? The holidays, obviously! Holidays are the time for cooks everywhere to make every effort to impress the food lovers, family and friends. Easter recipes are some of the best times to experiment with new ideas. This gluten-free Easter side is perfect for alternative but delicious Easter sides. The good thing is that the fun is not a bit less for people who are vegetarian or gluten-free.

Easter Side: Sweet Potato Soufflé Recipe

Image via: She Knows

Seeing dishes made with sweet potatoes is a very regular picture of a holiday dining table. Check out this gluten-free sweet potato Easter side dish that will be a delicious addition to your Easter meal.

Ingredients

Served to 8 to 10 people

•    Cooked and mashed sweet potatoes (2 cups)

•    Gluten-free corn flakes (3/4 cup, crushed)

•    Chopped pecans (1/2 cup)

•    Melted and divided butter (3/4 cup)

•    Milk (1 cup)

•    2 beaten eggs

•    Nutmeg (1/2 teaspoon)

•    Cinnamon (1/2 teaspoon)

•    Brown sugar (1/2 cup)

•    Granulated sugar (3/4 cup)

Image via: Meaningful Eats

Preparation

•    Preheat the oven to 400 degrees.

•    Take the mashed sweet potatoes, milk, eggs, granulated sugar, nutmeg, and cinnamon in a large bowl. Whisk them together until they are smooth and thoroughly mixed. Pour half of the melted butter in it and whisk well.

•    Pour the mixture in a shallow saucepan and bake for 20 minutes.

•    In the meantime, prepare the topping by mixing the remaining melted butter, brown sugar, corn flakes, and pecans together in a medium bowl.

•    Sprinkle the topping on the baked potatoes and again bake it for another 10 minutes.

•    Remove it from the oven and keep it a while to become cool.

This Easter side dish offers a delicious creamy custard-y taste. It is easy to make and works well as the side dish of a grand holiday dinner or as a light lunch with a salad. To make the soufflé more filling, add a spoonful of crumbled bacon, cooked sausage, or sautéed mushrooms to each plate served with it.

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