Sweet Potato Souffle Recipes

A popular dish for the holidays, a sweet potato soufflé is what everyone wants. Read the Tastessence article to find easy-to-follow recipes to make delicious and creamy soufflé.

Sheetal Mandora

White flour in a spoon and ears of wheat

Soufflé, a lightly baked cake, is traditionally made with egg yolks and beaten egg whites. And the best part about it is, by adding different ingredients, you can easily turn this dessert dish, into a savory main dish.

Old-fashioned Soufflé

Ingredients

Sweet potatoes, peeled, cut, boiled, and mashed, ¾ lb.
Cheddar cheese, crumbled, 1 cup
Milk, ½ cup
Butter, room temperature, 2 tablespoons
Plain flour, 2 tablespoons
Chives, chopped, 1 tablespoon
Eggs, white and yolk separated, 2
Parmesan cheese
Dried chili flakes

Take a pan and melt the butter over low heat. Add flour to it, and stir it for a minute. Slowly add milk while you stir the mixture. Gradually add Chedder cheese, chili flakes, and chives. As the cheese melts, remove the pan from the heat and fold the mashed potatoes in. Let the mixture cool slightly, and then add the egg yolks in. Take another bowl and beat the egg whites till it becomes stiff. Add a quarter of beaten egg whites and fold it with the mashed potatoes. You can place the mixture in a glass bowl or small individual ramekins, sprinkle generous amounts of Parmesan cheese, and put them in a baking dish. Heat the oven till 375ºF, and bake for 25 to 30 minutes till it rises, and the cheese turns golden.

Soufflé with Pecan Topping

Ingredients

Sweet potatoes, peeled, cut, boiled, and mashed, 6
White sugar, 1 cup
Pecans, chopped, 1 cup
Butter, melted, 1 cup
Dark brown sugar, 1 cup
Milk, ½ cup
All-purpose flour, ⅓ cup
Vanilla extract, 1 teaspoon
Eggs, beaten, 2
Salt, for taste

Preheat the oven 350ºF, and grease a casserole dish with butter. Take a mixing bowl, and beat the mashed potatoes till you get a smooth consistency. Reduce the speed to add milk, sugar, butter, vanilla, eggs, and salt in. Combine everything properly, and pour the mixture in the casserole dish. For the topping, whisk brown sugar, flour, butter, and pecans in a bowl. Spread it over the potato mixture, and bake for 40 minutes. Serve the soufflé once ready.

Soufflé with Marshmallow Topping

Ingredients

Sweet potatoes, peeled, cut, boiled, and mashed, 2 bags
Marshmallow, 2 cups
Eggs, beaten, 3
Evaporated milk, 1 cup
Brown sugar, 1 cup
Pecans, chopped, 1 cup
Butter, room temperature, ½ cup
Pumpkin pie spice, 1 tablespoon
Salt, for taste

Preheat the oven 350ºF, and prepare 12 ramekins by applying some butter on the inside. Place them on 2 different baking sheets. Take a mixing bowl, and beat the mashed potatoes till you get a smooth consistency. Fold in butter, pumpkin spice, eggs, brown sugar, salt, and chopped pecans. Pour the mixture equally in the ramekins, and bake it for 30 minutes. Take the baking dishes out, and top each soufflé with marshmallow. If you have a blowtorch, brown the marshmallow, or keep it under a broiler till the marshmallow turn brown.

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