Sweet Potato Souffle Recipes

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.