Southern Sweet Potato Soufflé is a twist on the traditional casserole, combining fresh sweet potato puree, brown sugar, egg yolks, and warm spices. The whites are whipped separately and gently folded in, creating a light, airy texture that sets this dish apart. Baked in the oven, it’s an elegant side dish perfect for Southern holiday gatherings. Yields enough for 6-8 servings.
Heather's Thoughts on Souffle
I am going to be honest with you...this was my first go around at making a souffle 🤦♀️ GASP! I know. But I am here to tell it like it is. I immediately think about Mandy Moore's character in "Because I Said So" when she knows she has the right guy when her chocolate soufles turn out perfectly just by the smell. And when she knows she's with the wrong one she burns one for the first time. Man, what a good 2000's romcom! 💗
Anyways....no dramatic movie quotes here or slaving in the kitchen. Unlike the finicky dessert, after I tested this recipe multiple times I found it quite simple.
If you are wanting to switch things up around your holiday table but still keep the same traditional taste and feel of sweet potato casserole with marshmallow topping - then this sweet potato souffle recipe is just for you!
Welcome to My Kitchen - Let's Cook for the Holidays!
STEP 1 - prep the sweet potatoes
You will need about 2 medium or 1 large potatoes just depending on the size of them. After testing different kinds of sweet potatoes, and methods, I found using fresh sweet potatoes and baking them in the oven like you would for a baked sweet potato, is the best. I tried the frozen cubed sweet potatoes, and it worked out ok, but I could not get it to be as smooth and felt the flavor was lacking too. I also tested a couple of different ways of pureeing after baking and the food processor was the best way by far. Remove all the skins after baking and run through for about 1-2 minutes. It will result in an ultra smooth and creamy puree texture that not only does not have any lumps but isn't stringy either - which is what I found to be a problem with using a hand mixer to puree.
STEP 2 - Prep the souffle filling
Once it's finished baking, remove it and let cool slightly before serving. You can keep the leftovers wrapped airtight in the fridge for 1-2 days. After testing this, I found it's best to make this fresh the day you plan on serving - the results on a warm, fluffy, and creamy sweet potato souffle are best right after baking.
Recipe
Southern Sweet Potato Soufflé with Brown Sugar
- Total Time: 1 hour 35 minutes
- Yield: 6-8 1x
Description
Southern Sweet Potato Soufflé is a twist on the traditional casserole, combining fresh sweet potato puree, brown sugar, egg yolks, and warm spices. The whites are whipped separately and gently folded in, creating a light, airy texture that sets this dish apart. Baked in the oven, it’s an elegant side dish perfect for Southern holiday gatherings.
Ingredients
- 2 Pounds Sweet Potatoes - peeled, diced, cooked, and pureed
- ½ Cup Brown Sugar
- ¼ Cup Butter - melted
- 3 Eggs - divided
- 1 Teaspoon Salt
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- ½ Cup Milk
Instructions
Prep the Sweet Potatoes
- Before beginning this recipe you will need sweet potato puree. Preheat the oven to 400 degrees.
- Line a baking sheet with foil and place 1-3 small to medium sweet potatoes on it. Prick with a fork in a couple of places on each potato.
- Place in the oven and bake for 45-60 minutes (depending on how big your potatoes are). You want these to be fork tender - to check, press the back of a spoon on the hot potato or stick a fork in it - if the fork goes in easily and the potato gives when pressed with a spoon then the potato is finished. Remove and let cool for 30 minutes.
- Once cooled slightly, carefully remove the skins and place them in a food processor. Blend for 1-2 minutes, until a smooth and creamy consistency is achieved without any lumps or strings.
- Store in an airtight container until needed. This can be done and kept in the fridge for 3-4 days if wanting to do it in advance.
Souffle
- Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish and set it aside.
- In a large mixing bowl, combine the sweet potato puree, melted butter, brown sugar, salt, cinnamon, and nutmeg. Mix until well combined.
- Separate the eggs, placing the yolks in one bowl and the whites in another. Add the egg yolks and milk to the sweet potato mixture, and stir until smooth and well blended.
- Using an electric mixer, beat the egg whites until stiff peaks form - about 3-5 minutes. This step is important as it gives the soufflé its airy texture.
- Gently fold the beaten egg whites into the sweet potato mixture. Be careful not to overmix; you want to keep the mixture light and airy.
- Pour the mixture into the prepared baking dish. Smooth the top with a spatula, and bake in the oven for 45-50 minutes, or until the soufflé is set and slightly golden on top.
- Allow to cool slightly before serving.
- Prep Time: 15 minutes
- 30 minutes:
- Cook Time: 50 minutes
- Category: Sides
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 229
- Sugar: 17.7 g
- Sodium: 390.4 mg
- Fat: 7.6 g
- Carbohydrates: 36.3 g
- Fiber: 3.6 g
- Protein: 4.7 g
- Cholesterol: 85.3 mg
