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A sweet potato souffle in a 2 quart casserole pan and a spoon dishing some out.
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Sweet Potato Souffle Recipe

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. The texture of this Sweet Potato Souffle is soft and fluffy, yet substantial.
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 8 people
Calories 356kcal
Author Susie Weinrich

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
    Sweet potatoes cut into 1" piece chunks on a cutting board.
  • 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
    Cooked sweet potatoes, butter and milk in a food processor.
  • 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
    Sweet potato souffle mixture blended completely smooth in a food processor.
  • Pour the mixture into the prepared baking dish and smooth the top.
    Sweet Potato Souffle smoothed out in a 2 quart pan, ready for the oven
  • 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.
    A sweet potato souffle baking in the oven, puffed up
  • Remove from the oven (it will deflate so that it is even or slightly below the top of the dish- this is normal).
    A baked Sweet Potato Souffle on a table ready to be served
  • Serve immediately.

Nutrition

Serving: 1serving | Calories: 356kcal | Carbohydrates: 50g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 134mg | Sodium: 678mg | Potassium: 652mg | Fiber: 5g | Sugar: 21g | Vitamin A: 24660IU | Vitamin C: 4mg | Calcium: 133mg | Iron: 2mg
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