Sweet Potato Soufflé Recipe (2024)

By Martha Rose Shulman

Sweet Potato Soufflé Recipe (1)

Total Time
1 hour 30 minutes
Rating
4(168)
Notes
Read community notes

This soufflé is not too sweet to serve as a starter at your Thanksgiving table, but it also makes an impressive dessert and it’s easier than pie to make. You can make individual soufflés or one large one.

Featured in: Sweet Potato Soufflé

Learn: How to Make Soufflé

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Ingredients

Yield:6 servings

  • 2pounds sweet potatoes
  • 1tablespoon unsalted butter
  • 3tablespoons sugar
  • ¼cup mild honey, such as clover
  • ½teaspoon ground cinnamon
  • ¼teaspoon freshly grated nutmeg
  • teaspoon salt
  • ¼teaspoon ground ginger
  • ¼cup plain low-fat yogurt
  • 2teaspoons freshly squeezed lime juice
  • 8egg whites, at room temperature
  • teaspoon cream of tartar

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

241 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 50 grams carbohydrates; 5 grams dietary fiber; 25 grams sugars; 7 grams protein; 198 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Sweet Potato Soufflé Recipe (2)

Preparation

  1. 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.

  2. Step

    2

    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 1½-cup soufflé dishes with butter and dust with 2 tablespoons of the sugar, tilting the dish to coat evenly.

  3. Step

    3

    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.

  4. Step

    4

    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.

Ratings

4

out of 5

168

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Private Notes

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Cooking Notes

Marianne

Can this be prepared at least a day before and cooked when ready to serve?

Stephanie

@marianne generally, yes, a soufflé can be prepared up to 3 days in advance. Just refrigerate covered in plastic wrap and bring to room temperature before baking!

Nancy

We loved this-its tasty and light. I made it as directed except that I substituted maple syrup for the honey. I'm a little queasy about "runny" souffles, and fortunately mine came out moist but not runny.

I'm surprised the NYT doesn't put its "healthy" label on this as it seems healthy for a dessert recipe.

I found Martha's suggestion to serve it as a Thanksgiving starter to be odd. My husband and I both thought it was too sweet to be an appetizer.

David Look

Martha says you can prepare it through Step 3. Proceed with Step 4 shortly before baking.

Robin

had never made a soufflé before - could not believe how easy this was. Total visual success and delicious too. As someone else mentioned, very tasty and light. I gasped when I opened the oven and found that it looked just like the picture (except I made the large one, not individual ones). Love it. This recipe combined with Alison Roman's Cauliflower Gratin made vegetarian at dinner very happy! If you had qualms about a soufflé - start with this one. You will think you are a genius!

Pamela

This is one of the easiest and tastiest soufflés I have ever made. I love this recipe!

Dave Studnicki

This was very good. It was light and tasted somewhat like pumpkin pie. Guests loved it. I kept it in the turned off oven at the end of cooking to keep it warm and it was not runny when served.

Sarah

I cooked my small soufflé for about 22 minutes and kept it in a warm oven because they weren't ready to be served. Awesome recipe.

KAB

Would it work to use pasteurized egg whites? I am squeamish about possibly undercooked egg dishes.

Cathy S

Amazingly light. Per suggestions did not add any sugar other than a dusting, and cut honey to 3 T. Added 1/2 t cumin to keep it from getting too sweet. Next time alleppo pepper. 131 kcal per serving. soft and a bit runny in the center. Egg whites from trader joe whipped up amazing!

Willa

Guests really enjoyed flavor of this as a simple dessert served with light whipped cream. Except: recipe needs to specify the volume for the so-called large soufflé dish! I used the one I always used and after whipping the egg whites, realized the dish would not contain them, let alone the sweet potato mixture! I was able to save the day by using about half of both egg whites and sweet potatoes, and six of us ate the whole thing along with a small apple pie. Not up to NYT editorial standards.

Kirsten G.

Can I boil the sweet potatoes instead?

DAN

Made half a batch and it was perfect for us...one serving for tomorrow!

Dan

Added a cup of puréed veggies. Great taste and runny as warned!

Catherine

I cut out the extra tablespoons of sugar and just relied on the sweetness from the honey and sweet potatoes. It turned out great!

Robin

had never made a soufflé before - could not believe how easy this was. Total visual success and delicious too. As someone else mentioned, very tasty and light. I gasped when I opened the oven and found that it looked just like the picture (except I made the large one, not individual ones). Love it. This recipe combined with Alison Roman's Cauliflower Gratin made vegetarian at dinner very happy! If you had qualms about a soufflé - start with this one. You will think you are a genius!

Celeste

This recipe looks fantastic but I’d like to make a carrot soufflé — What substitutions would you suggest if using carrot?

Dave Studnicki

This was very good. It was light and tasted somewhat like pumpkin pie. Guests loved it. I kept it in the turned off oven at the end of cooking to keep it warm and it was not runny when served.

JEH

Tried to make this for Thanksgiving - it did not work out. Tasted like a dense muffin and did not expand like a souffle.

Marion

how many cups of pureed sweet potatoes do two pounds make? I didn't weigh mine before cooking them..

Beth

If you have a scale just weight out 2 lbs of puree.

KAB

Would it work to use pasteurized egg whites? I am squeamish about possibly undercooked egg dishes.

Pamela

This is one of the easiest and tastiest soufflés I have ever made. I love this recipe!

Sarah

I cooked my small soufflé for about 22 minutes and kept it in a warm oven because they weren't ready to be served. Awesome recipe.

Stephanie

@marianne generally, yes, a soufflé can be prepared up to 3 days in advance. Just refrigerate covered in plastic wrap and bring to room temperature before baking!

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Sweet Potato Soufflé Recipe (2024)

FAQs

What is sweet potato souffle made of? ›

Place sweet potatoes into the bowl of a food processor. Add eggs, cream, 3/4 cup sugar, butter, vanilla, salt, cinnamon, cloves, and nutmeg. Process until mixture is smooth. Pour into prepared soufflé dish.

Why is my sweet potato souffle runny? ›

Roasting sweet potatoes in the oven makes them sweeter and lends caramel-like notes from the natural sugars cooking. Don't add more sugar to make up for it—that could make the souffle runny. Just know it's a flavor trade-off you'll be making if you do this.

How do you thicken a sweet potato souffle? ›

A little cornstarch mixed in should thicken it as it cooks. For a normal-family-sized dish, maybe about 1-2 teaspoons of cornstarch sprinkled over the top (to reduce lumps, don't just dump it in) then mixed in.

Can you freeze sweet potato souffle before baking? ›

TO FREEZE: Freeze souffle in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. TO MAKE AHEAD: Up to 1 day in advance, prepare the filling and place it in the baking dish; prepare and refrigerate the topping separately.

What is the secret of the soufflé? ›

8 Tips for Cooking the Perfect Soufflé
  • Get some air. ...
  • Metal bowls are best. ...
  • Use the right soufflé dish. ...
  • Room temperature eggs will get the best results. ...
  • Use cream of tartar. ...
  • Use parmesan and breadcrumbs. ...
  • Cook the soufflé on a baking sheet at the bottom of the oven. ...
  • As tempting as it might be, avoid opening the oven door.
Aug 13, 2021

What is the main ingredients in soufflé? ›

A soufflé is an indulgent dish made by lightening a base of sugar and egg yolks with whipped egg whites and baking until tall and puffed. As it bakes, the egg whites expand with air, allowing it to rise. Egg whites are key to keeping every soufflé delicate and light as air.

Why put egg in sweet potato casserole? ›

The egg is the all-important binder in a sweet potato casserole: it enriches and stiffens the mixture without making it heavy. Make sure to cool the mash slightly before adding the egg so it doesn't scramble, and to stir well so there are no streaks of cooked egg white in the finished dish.

Why did my soufflé fall apart? ›

Why does a soufflé fall after baking it in the oven? Souffle is supposed to have a lot of bubbles in it as it bakes so it will be fluffy when it's done. If a souffle falls thus means the bubbles have leaked or burst, causing the souffle to deflate.

Can you overcook a soufflé? ›

Underbake and you'll have a soupy mess. Overbake and a once beautifully majestic souffle will collapse.

Why is making a soufflé hard? ›

If the egg whites are not mixed enough, they will be too heavy to rise, but if they are over-whipped they will collapse in the oven. Finally, and most problematically, any cross-contamination between yolks and whites will cause the whole concoction to collapse, which is the bane of many dessert chefs' days.

What does cream of tartar do in soufflé? ›

We've all watched in horror as a soufflé that we worked so hard on sinks right before our eyes. Adding a small amount of cream of tartar when beating egg whites helps add structure to each little air bubble that you create in the process. This will lower the risk of the whites collapsing when baked.

What helps a soufflé rise? ›

A soufflé is made up of a base (usually white sauce or creme patissiere enriched with egg yolks), a flavor (added to the base) and whipped egg whites gently folded in and baked in the oven. While it's cooking, the air trapped in the egg whites expands, causing it to rise.

How many sweet potatoes is 4 cups? ›

For cooking purposes, 1 pound of sweet potatoes equals about three medium whole, 2 cups mashed or 3½ to 4 cups chopped.

How long can a soufflé sit before baking? ›

Make Ahead Instructions: You can prepare the souffle batter up to 2 days in advance (steps 1-4). Cover and refrigerate the batter in the mixing bowl or in the ramekins/dish until ready bake. Add another minute or so to the bake time if you refrigerated it for longer than 1 hour.

How many sweet potatoes is 3 lbs? ›

Number of Sweet Potatoes in a Pound

To get a pound of raw sweet potatoes you'll need: 2 large sweet potatoes, 3 medium sweet potatoes, or 4 small sweet potatoes. If your recipe calls for 2 lbs. of sweet potatoes, simply multiply the above amounts by 2, if it call for 3 pounds, multiply by 3, and so on.

What are sweet potato balls made of? ›

If you never tried Taiwanese Deep Fried Sweet Potato Balls before, it is crispy on the outside, soft and chewy on the inside. All you need is THREE simple ingredients, Yam, Sweet Potato Flour, and sugar; THAT'S IT! What is this? A Gluten-Free dessert that you need to try!

What is Panera soufflé made of? ›

Deliciously crafted souffle made with our savory egg mixture, Neufchâtel, cheddar, Parmesan and romano cheeses.

What's the difference between a soufflé and a cake? ›

Texture: While they may look similar and use similar ingredients, the big difference comes in the texture. Lava cake has a runny center, whereas a soufflé incorporates whipped egg whites that puff up as it cooks to create a pillowy texture.

What are the three components of a soufflé? ›

Souffle Logic: A soufflé is made up of three elements: A base sauce enriched with egg yolks (pastry cream for sweet, béchamel for savory), a filling (anything from cheese to chocolate), and whipped egg whites.

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