This simple, flourless Sweet Potato Skillet Soufflé Cake is a cross between a sweet potato soufflé and a sweet potato pie. This delicious dessert is ready in about 30 minutes and it’s perfect for the holidays!
If you were to close your eyes and think back, can you recall where you were and what you were doing at 3.00 pm on Thanksgiving day of 1992? As uncooperative as my memory is, I remember exactly what I was doing at that time on that day. My college roommate might say I was right at the edge of an addiction, but at 3.00 pm on Thanksgiving day of 1992, I was overdosing! I was on my second plate, piled high with spoonfuls of sweet potato soufflé and slices of sweet potato pie, and I was in a sweet potato coma – knocking on sweet potato heaven!
Up until that day, I’d only had sweet potato in curries and sautés. In Sri Lanka, sweet potato pie and soufflé were not heard of and we usually enjoyed sweet potatoes in savory dishes. So, when I had my first taste of sweet sweet potato desserts, as a college freshman, my mind was blown! And, my college roommate was right – that afternoon was the beginning of an addiction indeed!
As time went by though, I started making my own versions and I tried adapting my sweet potato soufflé and sweet potato pies so they were a tad better for me – after all, the more nutritious they are, the more of them I can eat – right?
It was this experimenting that lead me to what you see here today – a totally flourless sweet potato skillet bake that is a cross between a sweet potato soufflé and a sweet potato pie (sans crust). This recipe doesn’t use any heavy cream, butter, or any sort of flour. What it does make use of is a roasted sweet potato (for me roasted sweet potatoes always seem to work better than water logged, boiled ones), an overripe banana, coconut sugar (you can also use brown sugar), coconut oil, a couple of eggs, vanilla, pumpkin pie spice, some almond milk, and pecans. And, it’s mixed and baked in a skillet which means less dirty dishes!
Here’s hoping y’all make this sweet potato skillet bake/pie/soufflé/cake, so you can then tell me if I should be calling this a pie? Or, a cake? Or, a soufflé?
- 1 roasted sweet potato (I wrapped mine in foil and roasted it for 40 minutes at 425ºF.)
- 1 overripe banana
- ¼ cup coconut sugar (or brown sugar)
- ¼ cup coconut oil, melted but not hot
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon pumpkin spice
- 2 pinches salt (literally 2 pinches)
- ¼ cup almond milk (or milk of your choice)
- 3-4 tablespoons of pecan pieces
- 1 teaspoon coconut sugar (or brown sugar)
- 1 teaspoon melted coconut oil (just microwave in a microwave safe dish for 15-20 seconds)
- Preheat oven to 350ºF.
- Mash the sweet potato and banana in a skillet.
- Add in the coconut/brown sugar, the eggs, vanilla, pumpkin spice, coconut oil, and salt, and mix with a whisk until well combined.
- Add in the milk and mix well.
- Then top with the pecans, sprinkle the coconut/brown sugar on top, drizzle the melted coconut oil on top, and bake for 20 minutes at 350ºF.
- You can enjoy this warm or you can let this cool to room temperature, top it with some whipped cream, and enjoy.
We hope you enjoy this recipe for Sweet Potato Skillet Soufflé Cake from SoFabFood Contributor, Shashi from Runnin Sri Lankan, as much as we do. If you like this delicious dessert idea, visit our Dessert section for even more like it. Don’t forget to subscribe to our newsletter so that you never miss a single recipe, and you can visit our Pinterest boards for even more incredible holiday dessert inspiration. Enjoy!