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Sweet Potato Souffle - Image 2

Sweet Potato Souffle

A fluffy and flavorful sweet potato souffle that's perfect for holiday gatherings. This recipe combines the natural sweetness of sweet potatoes with a light, airy texture.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs sweet potatoes peeled and cubed
  • 1/2 cup unsalted butter melted
  • 1/2 cup milk whole or 2%
  • 1/2 cup brown sugar packed
  • 2 eggs separated
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 cup mini marshmallows for topping

Equipment

  • 2-quart soufflé dish or baking dish
  • Large pot for boiling
  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 2-quart soufflé dish or baking dish.
  2. Boil the sweet potatoes in a large pot of water until tender, about 20-25 minutes. Drain and let cool slightly.
  3. Mash the sweet potatoes until smooth. Add the melted butter, milk, brown sugar, egg yolks, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined.
  4. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the sweet potato mixture until just combined.
  5. Pour the mixture into the prepared dish. Bake for 45-50 minutes, or until the souffle is puffed and set.
  6. Remove from the oven and top with mini marshmallows. Return to the oven and broil for 1-2 minutes, or until the marshmallows are golden brown. Watch closely to prevent burning.
  7. Serve immediately while still warm and fluffy.

Notes

Chef's Tips:
• For a smoother texture, use a food processor to puree the sweet potatoes.
• Avoid overmixing when folding in the egg whites to maintain the souffle's rise.
• Serve with a dollop of whipped cream for an extra touch of indulgence.
Food Safety:
• Ensure sweet potatoes are fully cooked to avoid foodborne illness.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.