Sweet Potato Soufflé
User Reviews
5
Sweet Potato Soufflé
Description
The Sweet Potato Soufflé starts with roasting whole sweet potatoes until soft and easy to peel. The flesh is then blended smoothly with butter, eggs, light brown sugar, half and half, and a blend of cinnamon, nutmeg, cornstarch, and salt. Whipping the ingredients together creates a light, fluffy mixture that will rise during baking.
Baked in ramekins or a baking dish at 350°F, the soufflé puffs up and develops a slight golden crust around the edges while maintaining a soft, tender interior. It deflates somewhat as it cools but retains a velvety texture. The warm spices add a comforting aroma and flavor that highlight the natural sweetness of the potatoes.
This dish complements main courses during holiday meals or cozy dinners. It pairs well with savory roasts and adds a subtle sweetness to balance richer flavors. Serving it warm or at room temperature allows the flavors to shine.
For variation, the soufflé can be topped or served alongside crème fraîche, sour cream-spiked whipped cream, or toasted pecans for added richness and texture. It can be refrigerated for up to three days and reheated gently before serving.
Ingredients
- 1 pound sweet potato about 2 cups cooked
- 6 tablespoons butter softened, unsalted
- 4 egg
- 1 cup light brown sugar
- 1 cup half and half
- 1 teaspoon nutmeg freshly grated
- 1 teaspoon cinnamon
- 1 teaspoon cornstarch
- ½ teasoon kosher salt
Instructions
- Preheat the oven to 400°F.
- Place the sweet potatoes on a foil-lined baking sheet, whole with the skin on, and roast for 50 minutes to 1 hour (depending on the size), or until soft and the peels are papery and pulling away from the flesh. Cool until you can easily peel the jackets from the potatoes, then discard the peel.
- Reduce the oven temperature to 350°F. Add all of the ingredients to the food processor and whip everything together until smooth (you can do this in batches if necessary).
- Divide the mixture between eight ½ cup ramekins or a 1 qt. baking dish, being careful not to over-fill. Place ramekins on a sheet pan and bake in the oven for about 40 minutes. When done, the soufflés should rise high and slightly pull away from the baking pan edges. The soufflés will deflate as they cool. Serve warm or at room temperature. Refrigerate for up to 3 days.
Notes
- The soufflé can be baked in individual ramekins or a larger baking dish; ramekins should be filled generously as the soufflé will deflate after cooling.
- Consider serving with crème fraîche or sour cream whipped cream and toasted pecans to complement the texture and flavor.
- Store leftovers refrigerated for up to three days and reheat gently before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 108mg | 5% |
| Potassium | 302mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 8533IU | 171% |
| Vitamin C | 2mg | 2% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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