Gut-Healing Sweet Potato Soufflé for Toddlers, Babies & Mamas
When your toddler has started to refuse eggs (but eggs are amongst the best foods for them) AND you want to make something that actually supports their gut, brain, and mineral stores — this fluffy, sweet potato soufflé is the answer.
Whether you're in the middle of a picky eating phase, trying to reintroduce food after a flare, or looking for a blood sugar-stable breakfast that also builds resilience… this recipe is a win for the whole family.
It’s:
Soft enough for babies and toddlers
Rich in protein, collagen, and gentle carbs
Naturally sweet without sugar crashes
Built around meat stock — the foundation of gut healing
Easy to batch, store, and reheat for postpartum mamas too
Let’s break down why this soufflé belongs in your healing food rotation — and how to make it step-by-step.
Why This Isn’t Just a Sweet Potato Recipe
Sweet potato is already a favorite for little ones — soft, mildly sweet, and well-tolerated by sensitive tummies.
But this isn’t your typical mashed version. This soufflé is:
Protein-rich: Egg yolks and whipped egg whites add choline
Collagen-boosted: When paired with warm meat stock, it supports gut lining repair
Blood sugar-friendly: Balanced with fat, fiber, and protein to reduce mood swings and meltdowns
Mineral-dense: Ginger, cardamom, and optional liver or collagen work together to calm inflammation and build resilience
Plus, the light texture makes it feel like a treat — even for selective toddlers.
Sweet Potato Soufflé (Gut-Healing Edition)
Servings: 3–4 toddler portions or 2 mama-sized bowls
Texture: Soft, fluffy, custardy
Batch-Friendly: Yes (best served warm, but stores 1–2 days in fridge)
Ingredients
1 cup cooked sweet potato, mashed
½ cup warm meat stock (chicken or beef)
2 pastured egg yolks + 2 egg whites
¼ tsp ground ginger
¼ tsp Ceylon cinnamon
Pinch of cardamom
2 tsp grass-fed ghee or butter
Optional (12+ months): 1 tsp raw honey or date syrup
Optional boost: 1 tbsp collagen peptides
Instructions
1. Preheat & Prep
Preheat oven to 375°F (190°C). Grease ramekins or a small baking dish with ghee or butter.
2. Blend the Base
Whisk warm mashed sweet potato with warm meat stock until smooth. Stir in ghee, spices, and optional sweetener.
3. Temper Egg Yolks
Whisk yolks in a separate bowl. Slowly drizzle a bit of the warm sweet potato mix into the yolks while whisking, then add the yolk mixture back into the full base.
4. Add Collagen (Optional)
Stir in 1 tablespoon of collagen peptides here if using — the warmth helps it dissolve smoothly.
5. Whip Egg Whites
In a clean bowl, beat egg whites to stiff peaks.
6. Fold Gently
Fold whipped egg whites into the base using a spatula, in 2–3 additions. Don’t overmix — you want to keep that air!
7. Bake
Pour into prepared ramekins and place on a baking tray. Bake at 375°F for 18–22 minutes, until puffed and golden. Don’t open the oven mid-bake.
8. Serve Warm
Let cool slightly (5–10 minutes). Serve warm for fluff; chilled for a soft custard texture.
Baby & Toddler Serving Suggestions
6–9 months: Puree or mash well. Omit honey.
9–12 months: Serve soft spoonfuls or small pieces. Omit honey.
12+ months: Drizzle with raw honey or serve with a dollop of yogurt or whipped coconut cream.
Variations for Nutrient Density
Looking to build more resilience in every bite? Try these safe additions:
+1 tbsp shredded beef or liver: Stir into the base before folding in egg whites
+1 tbsp yogurt or kefir (12+ months): Add after baking for a creamy finish
Top with whipped coconut cream or raw cream (12+ months)
Why Meat Stock Is the Key (Not Bone Broth)
This soufflé calls for meat stock, not bone broth — and here’s why:
Meat stock is gentler and richer in gelatin — better for infants, toddlers, and anyone healing the gut
It contains amino acids like glycine and proline to soothe and repair the digestive tract
It’s quick to make — just simmer meaty cuts (like drumsticks or thighs) for 1.5–2 hours
It balances the natural sugars in sweet potatoes, reducing the blood sugar spike
Don’t have enough stock? Here are safe swaps that keep the healing properties strong.
Storage & Reheat Tips
Refrigerate: Up to 2 days, stored in ramekins or airtight glass
Reheat in oven: 300°F for 10–12 minutes until warmed through
Steam gently: Add to a pan with lid for 3–5 minutes
Avoid microwaving, especially for toddlers — texture turns rubbery
Next-day tip: Add a spoonful of yogurt, berries, or soft pear slices for a balanced snack.
FAQs
Can babies under 1 eat this soufflé?
Yes — skip the honey, and puree or mash the baked soufflé for easy swallowing. The ingredients are soft, gut-friendly, and easy to digest.
What if my toddler doesn’t like the texture?
Try serving it chilled for a pudding-like consistency or top it with a familiar flavor like yogurt, fruit, or a drizzle of melted butter.
Can I freeze it?
It’s best fresh or refrigerated, not frozen — texture changes too much.
Can I make it dairy-free?
Yes! Use coconut oil or tallow instead of ghee, and skip yogurt toppings.
A Nourishing, Sweet Snack That Actually Heals
This isn’t just another sweet potato side. It’s a healing, mineral-rich, protein-balanced dish that gives your toddler (or you!) something comforting and supportive. It’s free of inflammatory fillers, refined sugar, and gluten — but full of flavor, gentle spice, and gut-soothing ingredients.
Whether you’re easing into solids, rebuilding after illness, or supporting your own postpartum body — this soufflé brings real nourishment in every spoonful.
Want More Gut-Healing Toddler Recipes Like This?
If you loved this recipe, you’ll love what’s waiting inside my Nourishing Tiny Tummies Membership — a weekly rhythm of:
16 new toddler-friendly GAPS/WAPF-style recipes
Batching tips and family-inclusive meals
Visual toddler “Mommy Helper” cooking guides
Allergy-conscious swaps, gut-supportive ingredients, and more
✨ Join now for just $5.99/month and get real food that heals — not just fills.