Sweet Potato Soufflé – Immaculate Bites

Sweet Potato Souffle vs. Casserole

Sweet potato casserole is definitely Southern comfort food. Souffle, I believe, is French comfort food, even though both words come from French. Combine the two for a soul-satisfying recipe for any time of year, but especially great for the holidays.

A souffle enjoys a light, fluffy texture from beaten egg whites, flour, and baking soda. On the other hand, a casserole is denser with cream and sweet toppings.

Recipe Ingredients

1. Sweet Potatoes – Mashed sweet potatoes are the principal flavor and bulk contributor to this souffle. Freshly cooked and canned both work fine. Butternut squash and pumpkin are good substitutes.
2. Eggs – Beaten egg whites give airiness, and the yolks add richness and stability. Both work together to get the rise and then keep it.
3. Brown Sugar – Not only does this sweet ingredient up the flavor factor, but the molasses adds flavor and minerals.
4. Flavor – Allspice, cinnamon, and nutmeg are classic holiday spices, and vanilla extract enhances flavor and creates a tempting aroma.
5. Dairy – Evaporated milk adds creaminess without extra liquid, and butter enhances texture and flavor. Coconut cream and vegan butter make it dairy-free.
6. All-Purpose Flour holds the fluffiness so it doesn’t collapse. A gluten-free all-purpose flour also does well. A little baking powder has cream of tartar to also support the structure.

How to Make Sweet Potato Soufflé

Prep Ingredients

• Prep – Rinse, peel, and cut the sweet potatoes into chunks, then add to a medium saucepan. Water should cover the potatoes at least an inch. Add salt to taste. (Photos 1-2)
• Cook – Bring to a boil over high. Reduce the heat and simmer until tender. A fork will easily pierce the potatoes—10-12 minutes or more. (Photo 3)
• Drain water and simmer for about 1 minute or until water has evaporated. (Photo 4)
• Preheat oven to 350℉ (177℃).
• Separate the egg yolks and whites, and set the whites aside.
• Puree – Place hot sweet potatoes in a large mixing bowl. Add the brown sugar, egg yolks, vanilla extract, and evaporated milk. Puree with a handheld or stand mixer. (Photos 5-8)
• Flavor – Mix in the melted butter. Follow with the flour, baking powder, salt, allspice, cinnamon, and nutmeg. Continue mixing until smooth and thoroughly blended. (Photos 9-12)

Assembly

• Beat the egg whites until they form stiff, glossy peaks in a medium bowl. That helps soufflé from being too dense. Please avoid overbeating.
• Combine – Gently fold a third of the egg whites into the sweet potato mixture using a large spatula. That initially lightens the mixture and prepares the batter for the remaining egg whites. (Photos 13-14)
• Final Stretch – Add the remaining egg whites all at once and gently fold them until barely any white streaks remain. Stop folding. (Photo 15)
• Spray a 13×9-inch baking pan (or 3½- to 5-quart casserole or divide it in ramekins). In this recipe, I split the sweet potato soufflé in half. One half I baked in a casserole (about a 2-quart casserole dish) and the rest in ramekins. (Photo 16)
• Bake for 25-30 minutes or until well puffed and slightly brown on top. Do not open the oven door for at least 20 minutes to prevent cold air from collapsing the soufflé. The soufflé will deflate slightly when removed from the oven.
• Serve immediately and enjoy!

Flavor Twists

1. For a side dish: Crushed pineapple, toasted pecans, and toasted walnuts
2. For dessert: Candied cranberries, mini marshmallows, whipped cream, grated and toasted coconut, and chocolate chips

Recipe Notes

1. To double the recipe, double all the ingredients. If baking in a larger baking dish, add 20 minutes to the baking time.
2. Room-temperature eggs make a better souffle and whip better.
3. No dark brown sugar? Mix a tablespoon of molasses with a cup of granulated sugar for the same results.
4. Leftover mashed sweet potatoes are a good time-saver.

Make-Ahead and Storage Instructions

While common sense tells us that a recipe with beaten egg whites is unsuitable for a make-ahead, this one defies all logic. You can make the recipe all the way up to right before you bake it. Then wrap it up and keep it in the fridge. It lasts a few hours, at least giving you time to have it ready to bake later that day or in the morning for breakfast.

You can even freeze the unbaked souffle for up to three months. Cover it well with plastic wrap and put it in the freezer. When ready to bake, thaw it for about eight hours or overnight in the fridge and bake.

Leftovers last in the refrigerator for 3-4 days in an airtight container and freezer for about a month.

What to Enjoy With Sweet Potato Souffle

You can see what I love to serve with this scrumptious dish in the pictures—homemade biscuits and bacon-wrapped green beans.

More Decadent Sweet Potato Recipes

1. Sweet Potato Casserole
2. Condensed Milk Sweet Potato Pie
3. Sweet Potato Bread
4. Candied Sweet Potatoes
5. Sweet Potato Pie

Watch How to Make It

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This blog post was originally published in December 2021 and has been updated with gorgeous photos, more tips, and a video