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Taking a bite of Sweet Potato Souffle
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Sweet Potato Soufflé

This Sweet Potato Souffle with mashed sweet potatoes is made light and fluffy with eggs and sweetened up with sugar and spices. A little vanilla doesn't hurt, either. It's so versatile; it can make either as a side dish or dessert.
Course Side Dish
Cuisine French, Southern
Prep Time 30 minutes
Cook Time 25 minutes
Servings 6
Calories 426kcal
Author Imma

Ingredients

Sweet Potato Puree

  • 2 pounds sweet potatoes, peeled and cut into inch cubes
  • Salt to taste

Souffle

  • ½ cup brown sugar
  • 6 large eggs, separated
  • 1 teaspoon vanilla extract
  • ½ cup evaporated milk, or whole milk
  • cup unsalted butter, melted
  • ½ cup all-purpose flour
  • 2 teaspoons baking powder
  • 1-2 teaspoons salt
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional)

Instructions

Sweet Potato Puree

  • Rinse, peel, and cut the sweet potatoes into chunks, then add to a medium saucepan. Water should cover the potatoes at least an inch. Add salt to taste.
  • Bring to a boil over high heat and then reduce the heat. Cook until tender, and potatoes can be easily pierced with a fork—about 12 minutes or more depending on the size of the potatoes.
  • Drain water and simmer for about 1 minute or until water has evaporated.

Sweet Potato Soufflé Base

  • Preheat oven to 350℉/177℃.
  • Separate the egg yolks and whites, set the whites aside.
  • Place in a large mixing bowl. While sweet potatoes are still hot, add the brown sugar, egg yolks, vanilla extract, and evaporated milk. Thoroughly mix using a handheld mixer. A stand mixer works just as well.
  • Add melted butter and mix. Follow with the flour, baking powder, salt, allspice, cinnamon, and nutmeg. Continue mixing until smooth and thoroughly blended.

Assembly

  • In a medium bowl, beat the egg whites until they form stiff, glossy peaks. This helps soufflé from being too dense. Do not overbeat.
  • Gently fold in a third of the egg whites to the sweet potato mixture using a large spatula. This initially lightens up the mixture and prepares the batter for the remaining egg whites.
  • Add the remaining egg whites all at once and gently fold them until barely any white streaks remain. Stop folding.

Baking Instructions

  • Spray a 13x9-inch baking pan (or 3½- to 5-quart casserole or divide it in ramekins). In this recipe, I split the sweet potato soufflé in half. One half I baked in a casserole (about a 2-quart casserole dish) and the rest in ramekins.
  • Bake 25 to 30 minutes or until well puffed and slightly brown on top. Do not open the oven door for at least 20 minutes to prevent cold air from collapsing the soufflé. The soufflé will deflate slightly when removed from the oven.
  • Serve immediately. Enjoy!

Notes

  • To double the recipe, double all the ingredients. If baking in a larger baking dish, add 20 minutes to the baking time.
  • While common sense tells us that a recipe with beaten egg whites is not good for a make-ahead, this one defies all logic. Go ahead, make the recipe all the way up to right before you bake it. Then wrap it up and keep it in the fridge. It will last a few hours, at least giving you time to have it ready to bake later that day or in the morning for breakfast.
  • You can even freeze the unbaked souffle for up to three months. Cover it well with plastic wrap after it cools and put it in the freezer—Thaw it for about eight hours or overnight in the fridge and bake.
  • Leftovers will last in the fridge for three or four days in an airtight container.
  • If you want to freeze leftovers, they should last frozen for about a month in an airtight container.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 157g | Calories: 426kcal | Carbohydrates: 60g | Protein: 11g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 564mg | Potassium: 815mg | Fiber: 5g | Sugar: 27g | Vitamin A: 22057IU | Vitamin C: 4mg | Calcium: 209mg | Iron: 3mg