This is such an amazing Sweet Potato Souffle that is actually EASY-TO-MAKE!!!! Promise! And don’t worry about your souffle deflating…that is not a thing with this recipe. It puffs up in the oven and then settles as it cools. The flavor is like a little bite of Heaven!!! Sweet potatoes are boiled until fork tender and then blended with spices, butter, brown sugar, vanilla and eggs then poured into a 2 quart pan and baked.
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The texture of this Sweet Potato Souffle is soft and fluffy, yet substantial. And the flavor is absolutely perfectly balanced. It makes an amazing sweet potato side dish for the Holidays!
Ingredient Details
sweet potatoes – you will need 3 pounds of sweet potatoes. They will need to be peeled and cut into ½ inch pieces. This helps the potatoes boil quicker and more evenly.
salted butter- we generally prefer salted butter over unsalted. It lends more flavor to the recipe.
kosher salt, cayenne pepper, cinnamon, vanilla and fresh ginger – this combo of seasonings gives the Sweet Potato Souffle SUCH a DELICIOUS flavor!!!! We love to use the frozen crushed ginger cubes as a time saver, but fresh grated ginger will work too. See the bottom of the photo below (Dorot Gardens)
whole milk- I have made this with whole milk and I have made it with a mixture of heavy cream and 2%. Both worked great!
brown sugar- enhances the sweetness of the sweet potatoes perfectly!
plain panko bread crumbs- use PANKO bread crumbs, which are the coarser crumbs that are made without crusts. You can find the right next to the regular bread crumbs in the grocery store.
baking powder- gives the souffle a little lift in the oven. Double check that your baking powder isn’t expired : >
5 large eggs- makes this souffle, a souffle!!
How To Make A Sweet Potato Souffle
This is just a quick overview of the steps to make a Sweet Potato Souffle. For more detailed instructions and ingredients pop down to the recipe card.
Step 1
Peel and cut the sweet potatoes into ½ inch pieces. Boil in salted water until fork tender.
Step 2
Drain the potatoes and add to a food processor. Add in the butter and milk. Puree until smooth.
Step 3
Add remaining ingredients and blend until completely mixed and smooth.
Step 4
Pour into the prepared baking dish.
Step 5
Bake at 350°F for 55-60 minutes until it is puffed up. It will still be a little jiggly when it is removed from the oven, that is ok.
Step 6
Out of the oven the souffle will deflate slightly. Serve immediately.
Recipe Tips to Remember
- Make sure the sweet potatoes are fork tender before draining.
- Use salted butter for the most flavor.
- Use a frozen grated ginger (Dorot Garden) to save time! see the ingredient photo above.
- Blend the ingredients in a food processor or strong blender until they are completely smooth.
- Grease the baking dish, bottom and sides, before adding the souffle mixture.
- Place a rimmed baking sheet under the baking dish, to catch any spills in the oven. I have never had one bake over, but better to be safe than sorry.
- The souffle will be jiggly when it comes out of the oven, that is ok! It will set up as it cools.
More Savory Side Dishes
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Sweet Potato Souffle Recipe
Equipment
- 2 quart casserole pan or souffle pan with high sides
Ingredients
- 3 pounds sweet potatoes - peeled and cut into ½ inch pieces
- ½ cup salted butter - cut into ½ inch pieces
- ¼ cup whole milk
- ½ cup packed brown sugar
- ⅓ cup plain panko bread crumbs
- 1 ¼ teaspoon kosher salt
- 1 ¼ teaspoon fresh ginger - peeled and finely grated (or use the frozen crushed ginger cubes- Dorot Gardens)
- 1 tsp. baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla
- ⅛ teaspoon cayenne pepper
- 5 large eggs
- non stick cooking spray
Instructions
- Preheat the oven to 350°F and grease a 2 quart baking dish ( a souffle dish or baking dish) with nonstick cooking spray.
- Peel and cut the sweet potatoes into ½ inch pieces.3 pounds sweet potatoes
- Bring a large pot of generously salted water to a boil. Boil the sweet potatoes until tender (15-20 minutes). Drain the potatoes and transfer while still hot to a food processor.
- Add the butter and milk, puree until the potatoes are smooth and the butter is melted.¼ cup whole milk, ½ cup salted butter
- Add the remining ingredients to the potato mixture and puree for a couple minutes until completely smooth. Scrape the sides of the bowl as necessary. The mixture should have the consistency of a very think milkshake and be completely smooth.½ cup packed brown sugar, ⅓ cup plain panko bread crumbs, 1 ¼ teaspoon kosher salt, 1 ¼ teaspoon fresh ginger, 1 tsp. baking powder, ½ teaspoon ground cinnamon, ½ teaspoon vanilla, ⅛ teaspoon cayenne pepper, 5 large eggs
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake for 55-60 minutes. It will rise and puff up a couple of inches past the top of the dish and will still jiggle slightly when it’s done.
- Remove from the oven (it will deflate so that it is even or slightly below the top of the dish- this is normal).
- Serve immediately.
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I’ll email this recipe to you, so you can come back to it later!
John
Loved this recipe. What a great new twist on sweet potatoes!