This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This Easy Sweet Potato Soufflé is a delightfully autumnal side dish, perfect for Thanksgiving.
- It’s puffed-up and looking fancy but straightforward and quick to whip up.
- Airy and fluffy sweet potatoes are enhanced with the classic flavors of the season, like allspice and cinnamon, and the soufflé’s subtle sweetness is a festive contrast to all of the savory flavors of a traditional holiday meal.
Just the word “soufflé” can make some people nervous, but there’s no need to be! I’ve made hundreds of soufflés, from classics like Chocolate Soufflé to savory versions such as Potato and Rosemary Soufflé to creative twists on the recipe, like Frozen Lemon and Lime Soufflé. I’ve learned a few simple techniques and tricks that make soufflés goof-proof. Follow my step-by-step instructions below, and you’ll be taking a gorgeous, airy Sweet Potato Soufflé out of the oven in no time! With our Homemade Sage Sausage Stuffing, Soft and Fluffy Pumpkin Dinner Rolls, or Insanely Fluffy Mashed Potato Dinner Rolls, you have an eye-catching and mouthwatering Thanksgiving feast to look forward to!
Table of Contents
- What is Easy Sweet Potato Soufflé?
- Tools You Need
- Key Ingredients You’ll Need and Why
- How to Make Easy Sweet Potato Soufflé
- Can I Make Easy Sweet Potato Soufflé in Advance?
- How to Store Easy Sweet Potato Soufflé
- Gemma’s Pro Chef Tips
- More Sweet Potato and Pumpkin Recipes
What is Easy Sweet Potato Soufflé?
- Easy Sweet Potato Soufflé is a pureéd sweet potato dish lightened by whipped egg whites that are gently folded into the sweet potato base. It’s not the stereotypical sweet potato casserole with canned sweet potatoes, vanilla extract, and marshmallows, but I think you’ll like this lovely fluffy side dish even better!
- Soufflé means “puff up” or “to blow” in French. In baked soufflés, whipped egg whites are folded into a sweet or savory base. The mixture puffs up in the oven, giving it a slightly crusty top and a soft and airy interior.
- Soufflés became popular in France in the early 19th century when a French chef and chemist popularized how whipped egg whites can be folded into a sweet or savory mixture to make it rise. Television chef Julia Child popularized soufflés in the U.S. in the 1960s.
Tools You Need
- Large saucepan
- Steamer basket
- Four-quart casserole dish
- Stand mixer with a paddle attachment and a whisk attachment (or use an electric mixer)
- Mixing bowl
- Measuring cups and measuring spoons
- Large metal spoon
Key Ingredients You’ll Need and Why
- Sweet potatoes have an earthy flavor and a mellow sweetness.
- Their creamy, velvety texture makes them perfect for whipping.
- Egg yolks give the soufflé base its structure. The whipped whites provide the rise when the trapped air expands while baking.
- In addition, egg yolks make the souffle moist and creamy and enrich the dish’s flavor.
- Using room-temperature eggs is essential to ensure a puffy soufflé. How to Get Room Temperature Eggs gives you shortcuts if you forget to remove the eggs from the fridge.
Dark brown sugar
- Dark brown sugar adds sweetness with a rich caramel note.
- My Homemade Brown Sugar Recipe shows you how easy it is to make your own!
- The fat in whole milk gives the soufflé a velvety texture and keeps it from being dry.
- Melted butter gives the soufflé indulgent richness.
- Its salty, creamy flavor is the perfect complement to sweet potato, cinnamon, and allspice.
- Coating the dish with butter helps the soufflé with its rise.
- Flour thickens the base so the structure stays cohesive during the rise.
- Baking powder gives the soufflé extra lift so that the rise is not solely dependent on the whipped egg whites.
- How to Make Baking Powder and Baking Soda Explained teaches you how to have this essential ingredient at your fingertips.
- This unique spice blends hints of clove and nutmeg with a peppery note, elevating the sweet potato soufflé’s flavor.
- The warm and cozy flavor of cinnamon makes this soufflé taste and smell like the holiday season.
How to Make Easy Sweet Potato Soufflé
- Prepare to make the soufflé: Steam the sweet potatoes in a large pot for 30 minutes until soft enough to mash. Set aside to cool slightly. Preheat the oven to 350°F (180°C) and butter a large baking dish.
- Make the soufflé base: Whip the sweet potatoes in a stand mixer or with a hand mixer until smooth. Add the egg yolks, brown sugar, milk, and melted butter to the mashed sweet potatoes and mix until blended.
- Add the dry ingredients: In a large mixing bowl, combine the flour, baking powder, salt, allspice, and cinnamon, then add to the wet ingredients and mix until just blended.
- Whip and add the egg whites: In a clean bowl, whip the egg whites to stiff, glossy peaks. With a thin metal spoon, fold 1/3 of the egg whites into the sweet potato mixture. Fold in the remaining egg whites.
- Bake the soufflé: Spread the mixture into the prepared casserole dish. Bake for 20 minutes, until puffed. Serve immediately.
Can I Make Easy Sweet Potato Soufflé in Advance?
Soufflé should be served right after it’s baked, but you can cut the preparation time by doing some steps in advance.
- Steam the potatoes and mix all of the ingredients except the egg whites and hold in the fridge covered tightly in plastic wrap for up to two days before you plan to bake the souffle.
- Bring the mixture to room temperature.
- Whip and fold in the egg whites just before baking.
How to Store Easy Sweet Potato Soufflé
- Store leftovers in an airtight container in the fridge for up to two days.
- Reheat in the microwave or in the oven at 350°F (180°C) for 15 minutes.
How can I make sure my soufflé rises?
- It’s very important to use room-temperature eggs when making this sweet potato souffle recipe. They whip better and will incorporate easily.
- Use a thin metal spoon to fold in the egg whites. A spatula is too thick and will knock out the air in the whipped egg whites.
- No peeking in the open oven while soufflé is baking! If you let the heat escape, it might deflate the soufflé.
What’s the difference between sweet potatoes and yams? Can I use either in this recipe?
- Sweet potatoes and yams are different vegetables, but sometimes sweet potatoes are labeled as yams, so it’s easy to get confused!
- You’ll want to make sure you use sweet potatoes in this recipe and dessert recipe. Sweet potato flesh is creamier and sweeter than drier and starchier yams.
- Sweet potatoes have smooth, thin skin that’s orange or reddish. They’re native to the Americas. In contrast, yams have rough, scaly, brown, or pinkish skin.
Gemma’s Pro Chef Tips
- To substitute all-purpose flour as a thickener, you can use cornstarch, arrowroot powder, tapioca starch, or potato starch. The general ratio is 1:2, meaning for every 1 tablespoon of flour, you would use 2 tablespoons of substitute. Mix the substitute with a small amount of liquid from the recipe before adding it to the soufflé base to avoid lumps.
- You can bake these in individual ramekins if you wish. Butter the ramekins and fill three-quarters full. Place on a baking sheet and bake for about 15 to 20 minutes, until puffed and browned.
- If you don’t have a casserole dish large enough to accommodate this recipe, you can divide the soufflé between two smaller dishes.
- You can serve this with softened Maple Pecan Compound Butter on the side.
- This is a sweet side dish, but you can make something more savory by leaving out the brown sugar, cinnamon, and allspice and adding ½ teaspoon each of smoked paprika, ground garlic, ground cumin, and chili powder.
More Sweet Potato and Pumpkin Recipes
Easy Sweet Potato Soufflé Recipe
- 2 lbs (907 g) sweet potatoes (about 3-4)
- 6 large eggs , separated
- ½ cup (3 oz/85 g) dark brown sugar
- ½ cup (4 fl oz/120 ml) whole milk
- 5 tablespoons(2½ oz/71 g) butter , melted
- ½ cup (2 ½ oz/71 g) all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons salt
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- Pour 2 inches (5 cm) of water in a large, lidded stockpot. Insert a steamer basket, arrange the potatoes in the basket and place the lid on the pot. Bring the water to a boil over medium heat and let the potatoes steam until tender, about 20-30 minutes.
- When a knife can pierce the potatoes without any resistance, remove them from the pot and let cool for 10 minutes.
- Preheat the oven to 350°F (180°C) and butter a large (about 4 quart/3¾ liter) casserole dish. Set aside.
- Once the potatoes are cool enough to handle (but still hot), peel off the skin and place them in the bowl of a stand mixer fitted with a paddle attachment (or use a medium bowl and a handheld electric mixer.)
- To the bowl add egg yolks, brown sugar, milk and butter and mix on medium speed until blended.
- In a small bowl, mix together the flour, baking powder, salt, allspice and cinnamon and fold into the potato mixture until just combined. If using a stand mixer, transfer the mixture to a separate bowl.
- In a clean stand mixer bowl fitted with a whisk attachment (or with a clean medium bowl and handheld electric mixer), beat the egg whites on medium high speed to stiff, glossy peaks, about 3 minutes.
- With a large metal spoon, gently fold ⅓ of the egg whites into the potato mixture to lighten the batter, then fold in the remaining whites until just combined.
- Spread evenly into the prepared casserole dish and bake for 25-30 minutes, until puffed and browned on top. (Do not open the oven until the very end when you want to check for doneness. It may cause the souffle to prematurely collapse.)
- Serve immediately! This is best the day it is made but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave or in a 350°F (180°C) oven for 15 minutes or until heated through.