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Easy Sweet Potato Soufflé Recipe
Prep Time
35 mins
Cook Time
1 hr
Total Time
1 hr 35 mins
 

Indulge in delectable Sweet Potato Soufflé with our easy recipe, a warmly-spiced holiday side in an irresistible harmony of sweet and savory.

Servings: 10 servings
Author: Gemma Stafford
Ingredients
  • 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
Instructions

  1. 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.

  2. When a knife can pierce the potatoes without any resistance, remove them from the pot and let cool for 10 minutes.

  3. Preheat the oven to 350°F (180°C) and butter a large (about 4 quart/3¾ liter) casserole dish. Set aside.

  4. 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.)
  5. To the bowl add egg yolks, brown sugar, milk and butter and mix on medium speed until blended.
  6. 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.
  7. 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.
  8. 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.

  9. 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.)

  10. 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.