easy sweet potato souffle recipe

Written ByJenny Smyth Posted on
easy sweet potato souffle recipe
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The Best easy sweet potato souffle recipe

I’ve been making this easy sweet potato soufflé recipe for years, and it’s always a crowd-pleaser. It’s a classic dish that originated in the Southern United States, where sweet potatoes are a staple ingredient. The recipe is surprisingly easy to make, and it’s perfect for a weeknight dinner or a special occasion.

My kids love helping me in the kitchen, and this recipe is one of their favorites. They can’t get enough of the sweet, fluffy texture and the subtle sweetness of the sweet potatoes. I love that it’s a great way to get them to eat more vegetables, too!

The key to this recipe is using high-quality ingredients and following the technique just right – don’t overmix the batter, or it won’t rise properly. This soufflé is also incredibly versatile – you can serve it as a side dish, a main course, or even as a brunch item. I like to make it ahead of time and refrigerate it overnight, so it’s ready to go for breakfast or brunch the next day.

The leftovers are just as delicious as the first serving, too! I’ve also experimented with adding different spices and herbs to give it an extra boost of flavor – try adding some cinnamon or nutmeg for a warm, comforting twist. Overall, this easy sweet potato soufflé recipe is a game-changer for anyone who loves sweet potatoes (and who doesn’t?!)

It’s easy to make, delicious to eat, and perfect for any occasion. I could eat it every day of the week!

Easy Sweet Potato Souffle

Easy Sweet Potato Souffle

4.7 from 1219 votes

A light and fluffy sweet potato souffle that is simple to prepare. This dish combines the natural sweetness of sweet potatoes with a delicate, airy texture.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Sweet Potato Base

3 medium sweet potatoes, peeled and cubed
1/4 cup unsalted butter, softened
1/4 cup brown sugar
2 large eggs, separated
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt

For the Meringue

2 large egg whites
2 tablespoons granulated sugar
1/4 teaspoon cream of tartar

👨‍🍳Directions

1Preheat your oven to 375°F.
2Place the cubed sweet potatoes in a large pot and cover with cold water.
3Bring to a boil over high heat, then reduce to medium-high and cook for 15 to 20 minutes until the potatoes are fork-tender.
4Drain the sweet potatoes and transfer them to a large mixing bowl.
5Add the softened butter, brown sugar, egg yolks, cinnamon, nutmeg, and salt.
6Mash and stir until the mixture is smooth and well combined.
7In a separate clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
8Gradually add the granulated sugar while continuing to beat on high speed until stiff, glossy peaks form, about 3 to 4 minutes.
9Gently fold one-third of the meringue into the sweet potato mixture using a spatula until just combined.
10Then fold in the remaining meringue gently, taking care not to deflate the mixture.
11The batter should be light and airy.
12Transfer the mixture into a greased 9-inch baking dish, spreading it evenly.
13Bake for 25 to 30 minutes until the souffle is puffed and golden brown on top.
14A toothpick inserted into the center should come out clean.
15Remove from the oven and let it cool for 5 minutes before serving.
16The souffle will deflate slightly, which is normal.
17Serve warm as a side dish or dessert.

🔧Equipment

Large pot
Mixing bowls
Electric mixer or whisk
9-inch baking dish
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 85mg🧂Sodium: 320mg🌾Total Carbs: 44g🥦Dietary Fiber: 5g🍬Sugars: 22g🥩Protein: 5g

📝Notes

For a dairy-free version, substitute the butter with coconut oil. Ensure the egg whites are at room temperature for best volume. Serve immediately for the fluffiest texture.

Watch Video Of How Easy Sweet Potato Souffle Works

I always recommend making this easy sweet potato soufflé recipe ahead of time – whether you’re serving it at dinner tonight or storing it in the fridge for tomorrow’s breakfast.

The leftovers are just as delicious as when you first made it!

One tip: if you do decide to refrigerate or freeze it overnight, be sure to let it come back to room temperature before reheating – otherwise you’ll end up with an unevenly cooked soufflé.

❓ Frequently Asked Questions About Sweet Potato Souffle

Q: What are the health benefits of sweet potatoes?

Sweet potatoes are an excellent source of vitamins A and C, potassium, and fiber. They’re also low on the glycemic index, making them a great choice for people with diabetes or those who want to manage their blood sugar levels.

Q: Can I use yams instead of sweet potatoes?

While yams are similar to sweet potatoes in texture and taste, they have a coarser texture and a sweeter flavor. If you can’t find sweet potatoes or prefer yams, go for it!

Q: How do I prevent the soufflé from collapsing?

The key is not overmixing the batter – stop mixing once all the ingredients are just combined. Also, don’t open the oven door during baking – this can cause the soufflé to sink.

Q: Can I make this recipe gluten-free?

Yes! Simply substitute the all-purpose flour with gluten-free flour and proceed with the rest of the recipe.

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

This soufflé will keep in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months – thaw overnight in the fridge before reheating.

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