sweet potato souffle recipe

Written ByJenny Smyth Posted on
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The Best sweet potato souffle recipe

I’ve been making sweet potato soufflé for years, and it’s always a hit with my family. There’s something about the combination of sweet potatoes, brown sugar, and spices that just works. I think it’s because sweet potatoes are naturally sweet, and when you add in the brown sugar, it creates this deep, rich flavor that’s just amazing.

Plus, it’s so easy to make – just mash up some cooked sweet potatoes with some butter and sugar, then whip in some eggs and spices. Pour it into a baking dish and bake until it’s puffed and golden. It’s perfect for a weeknight dinner or a special occasion.

My kids love it because it’s like a big ol’ hug in a dish – warm, comforting, and full of love. And let’s be real, who doesn’t love a good soufflé? It’s like magic in a pan.

I’ve even made it for potlucks and gatherings, and everyone always raves about it. It’s one of those recipes that just makes you feel good inside. So if you’re looking for a new side dish to try out, I highly recommend giving sweet potato soufflé a shot.

Your taste buds (and your family) will thank you.

Sweet Potato Soufflé

4.9 from 890 votes

A delightful Sweet Potato Soufflé is a creamy and fluffy dish that is perfect for a side dish or a light meal. It is easy to prepare and can be served with a variety of meals.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr
Servings: 6Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Sweet Potato Mixture

2 large sweet potatoes
1/4 cup milk
1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg

For the Egg Mixture

4 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 400°F.
2Prick the sweet potatoes with a fork several times.
3Place them on a baking sheet and bake for 40-45 minutes, or until they are soft and can be easily pierced with a fork.
4Remove from the oven and let them cool slightly.
5While the sweet potatoes are baking, prepare the egg mixture.
6In a large mixing bowl, whisk together the eggs, sugar, and vanilla extract until well combined and the mixture is light and frothy.
Set aside.
7Once the sweet potatoes are cool enough to handle, peel them and place the flesh in a large mixing bowl.
8Add the milk, butter, salt, black pepper, and nutmeg.
9Mash until the mixture is smooth and well combined.
10Stir in the egg mixture until the sweet potato mixture is light and fluffy.
11Transfer the sweet potato mixture to a greased baking dish.
12Place the baking dish in a larger pan and fill the pan with hot water until it reaches about halfway up the sides of the baking dish.
13Bake for 30-35 minutes, or until the soufflé is set and the top is golden brown.
14Remove from the oven and let it cool for a few minutes before serving.

🔧Equipment

Baking dish
Pot
Mixing bowl
Oven

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 125mg🧂Sodium: 350mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 15g🥩Protein: 5g

📝Notes

Tips: For a richer flavor, you can add a pinch of cinnamon or a dash of maple syrup to the sweet potato mixture. You can also top the soufflé with a sprinkle of powdered sugar before serving.

Watch Video Of How Sweet Potato Soufflé Works

This sweet potato soufflé recipe is truly one of my go-to recipes for any occasion – whether it’s a weeknight dinner or a special gathering. Not only is it ridiculously easy to make (just mash up some cooked sweet potatoes with some butter and sugar), but it also has so many health benefits (sweet potatoes are packed with fiber and vitamins!)

Plus, it reheats beautifully in the oven or microwave, making it perfect for meal prep or leftovers. One of my favorite things about this recipe is that it’s so versatile – you can serve it as a side dish or even use it as a topping for salads or baked goods.

And let me tell you – my family LOVES when I make this recipe! They ask for seconds (and sometimes thirds!)

every time.

❓ Frequently Asked Questions About Sweet Potato Soufflé

Q: Can I use canned sweet potatoes instead of fresh?

A: While fresh sweet potatoes are always the best choice, you can definitely use canned ones in a pinch. Just drain the liquid and mash them up with some butter and sugar before using them in the recipe.

Q: How do I prevent the soufflé from collapsing?

A: To prevent the soufflé from collapsing, make sure to not overmix the batter after adding the eggs – you want to maintain that fluffy texture. Also, don’t open the oven door during baking – this can cause the soufflé to sink.

Q: Can I make this recipe gluten-free?

A: Yes, you can easily make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just make sure to adjust the liquid content accordingly.

Q: How long does this recipe keep in the fridge?

A: This recipe keeps well in the fridge for up to 3 days – just cover it tightly with plastic wrap or aluminum foil and refrigerate until ready to serve.

Q: Can I freeze this recipe?

A: Yes, you can freeze this recipe for up to 2 months – just scoop it into an airtight container or freezer bag and store in the freezer until ready to thaw and reheat.

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