If you think you don’t like sweet potatoes, think again! I promise, my Sweet Potato Souffle is nothing like those canned sweet potatoes (also known as yams) that Aunt Mabel has served at each and every Thanksgiving dinner since the dawn of time! Unfortunately those little orange chunks of unpalatable mush have given this delicious and nutritious vegetable a bad rap.
I’ve converted more than one sweet potato hater with this recipe, and I challenge you to give this recipe a try before outlawing all sweet potatoes from your Thanksgiving table. The creamy and flavorful filling, topped with a sweet and crunchy pecan topping creates the perfect blend of savory and sweet.
More of a dessert than a side dish, Sweet Potato Souffle will have even the pickiest of eaters asking for seconds! Makes 2 souffles (one to share and one to eat at midnight whilst hiding under the kitchen table. Oops, I gave away my secret hiding place. Darn it! I meant, the laundry room.)
Sweet Potato Souffle Ingredients
- 2 pound Sweet Potatoes
- 1 tablespoon Unsalted Butter
- 3 tablespoon Sugar
- 1/4 cup Honey
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/8 tsp Salt
- 1/4 tsp Ginger
- 1/4 cup Yogurt
- 2 teaspoon Freshly Squeezed Lime Juice
- 8 Egg Whites (at room temperature)
- 1/8 tsp Cream of Tartar
Sweet Potato Souffle Recipe Steps
- Preheat the oven to 425ºF.
- Scrub the sweet potatoes and pierce in several places with a sharp knife. Line a baking sheet with foil and place the potatoes on top. Bake for 45 minutes to an hour, depending on the size of the potatoes, until thoroughly soft and beginning to ooze. Remove from the heat and let cool.
- Adjust the rack to the lower third of the oven and turn the oven down to 400ºF.
- Rub the inside of a 2-quart soufflé dish or six 1- or 1 ½-cup soufflé dishes with butter and dust with 2 tablespoons of the sugar, tilting the dish to coat evenly.
- Peel the potatoes and puree in a food processor fitted with the steel blade.
- Add the honey, cinnamon, nutmeg, salt, ginger, yogurt, and lime juice and mix together well.
- Begin beating the egg whites at medium speed in a standing mixer fitted with the whisk attachment or with an electric beater. When they begin to foam, add the cream of tartar.
- When soft peaks begin to form, slowly add the remaining tablespoon of sugar while beating and continue to beat until the egg whites form stiff but not dry peaks. Stir one fourth into the sweet potatoes, and gently fold in the remainder.
- Scrape into the soufflé dish (or dishes). Place on a baking sheet and bake a large soufflé for 20 to 25 minutes, small soufflés for 15 minutes, or until puffed and just beginning to brown.
- Serve at once. The soufflé should be runny on the inside.
- Please keep in mind that the size of sweet potatoes used will affect how the souffle sets because the egg and milk to sweet potato ratio will be a bit different with each potato. Thus, sometimes when it’s done a clean knife will indicate that the souffle is done.
- Another time you can cook it for and hour and a half and it will be done but a clean knife will never happen. If it’s been in the oven for an hour then the eggs are definitely cooked and that’s all that really matters!
- Also, if your souffle doesn’t puff up, just call it a casserole and eat it anyway. It’s hard to go wrong with this recipe!
Calories: 2788 Fat: 104g Saturated fat: 39g Unsaturated fat: 56g Trans fat: 2g Carbohydrates: 413g Sugar: 145g Sodium: 963mg Fiber: 25g Protein: 64g Cholesterol: 866mg