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Sweet Potato Soufflé Recipe

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4 from 9 reviews

Sweet Potato Soufflé is a light, fluffy dish made from mashed sweet potatoes mixed with a blend of spices, brown sugar, and eggs, then baked to perfection. This versatile recipe works wonderfully as a savory side dish or a subtly sweet dessert, highlighting a lovely French-Southern fusion.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Sweet Potato Puree

  • 2 pounds (900g) sweet potatoes, peeled and cut into 1-inch cubes
  • Salt to taste

Soufflé

  • ½ cup (105g) brown sugar
  • 6 large eggs, separated
  • 1 teaspoon (5ml) vanilla extract
  • ½ cup (120ml) evaporated milk or whole milk
  • ⅓ cup (75g) unsalted butter, melted
  • ½ cup (60g) all-purpose flour
  • 2 teaspoons (9-10g) baking powder
  • 1-2 teaspoons (5-12g) salt
  • 1 teaspoon (2g) ground allspice
  • 1 teaspoon (2g) ground cinnamon
  • ½ teaspoon (1g) ground nutmeg (optional)

Instructions

  1. Prepare Sweet Potato Puree: Rinse, peel, and cut the sweet potatoes into 1-inch chunks. Place them in a medium saucepan and add enough water to cover by at least an inch. Add salt to taste. Bring to a boil over high heat, then reduce to a simmer. Cook until tender and easily pierced with a fork, about 12 minutes depending on size. Drain and simmer the potatoes for about one minute until any excess water evaporates.
  2. Make Soufflé Base: Preheat your oven to 350°F (177°C). Separate the egg yolks and whites, setting the whites aside. While the sweet potatoes are still hot, transfer them to a large mixing bowl. Add brown sugar, egg yolks, vanilla extract, and evaporated milk. Use a handheld or stand mixer to thoroughly mix these ingredients until smooth.
  3. Add Butter and Dry Ingredients: Stir in the melted butter, then gradually add the flour, baking powder, salt, allspice, cinnamon, and optional nutmeg. Continue mixing until the batter is smooth and well combined.
  4. Beat Egg Whites: In a separate medium bowl, beat the egg whites until stiff, glossy peaks form. Be careful not to overbeat, as this can dry them out and affect texture.
  5. Fold Egg Whites Into Batter: Gently fold one-third of the beaten egg whites into the sweet potato mixture using a large spatula to lighten the batter. Then fold in the remaining egg whites all at once, folding gently until just a few streaks remain. Avoid overmixing to maintain fluffiness.
  6. Prepare Baking Dish and Bake: Spray a 13×9-inch baking pan, 3½- to 5-quart casserole dish, or divide into ramekins. Pour the batter evenly into the prepared dish(es). Bake for 25 to 30 minutes until the soufflé is well puffed and slightly browned on top. Do not open the oven door for the first 20 minutes to prevent collapse. The soufflé will deflate slightly once removed.
  7. Serve: Serve immediately while still warm and enjoy the light, airy texture and comforting sweetness of this classic sweet potato soufflé.

Notes

  • Do not open the oven door during the first 20 minutes of baking to prevent the soufflé from collapsing.
  • Use room temperature eggs for better folding and volume.
  • You may substitute whole milk for evaporated milk, but evaporated milk adds a richer flavor.
  • Folding egg whites carefully is key to maintaining the soufflé’s light and fluffy texture.
  • Optionally prepare in ramekins for individual servings.
  • The nutmeg is optional but adds a warm depth of flavor if included.
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: French, Southern

Find it online: https://avascooking.com/sweet-potato-souffle-recipe/