Sweet Potato Souffles

These lightly sweet and airy autumn souffles can serve as a special side dish or dessert. Ideal for Thanksgiving or Christmas dinner.

Recipe from The Food Channel
Shop Kitchen ▾
  • 2 tablespoons unsalted butter
  • 1 cup granulated sugar
  • 1 15-ounce can sweet potatoes
  • 8 large eggs, separated, at room temperature
  • 1 cup heavy cream at room temperature
  • 2 teaspoons ground cinnamon
  • 1 1/4 cups pure maple syrup
Related Video
How to Make Sweet Potato Bake

Who would have ever thought that marshmallows would taste so good with sweet potatoes? Find out just how good they are when you make this sweet potato bake.

Preheat oven to 350 degrees F. Butter eight 4-inch, 1-1/4 cup-capacity individual souffle dishes. Dust bottoms and sides lightly using 2 tablespoons sugar and set aside.
In a large bowl, mix together sweet potatoes, egg yolks (reserve whites), cream, 3/4 cup sugar, cinnamon, and 1/4 cup maple syrup; beat until smooth. Set aside.
In a separate bowl, beat egg whites with remaining 2 tablespoons sugar until soft peaks form. Add one-quarter of the egg whites to the bowl with sweet potato mixture and gently fold in with a rubber spatula. Fold in the remaining egg whites until just incorporated.
Arrange prepared souffle dishes evenly spaced on a flat baking sheet. Fill each dish no more than two-thirds of the way up with sweet potato mixture and bake for 20 to 25 minutes.
Meanwhile, in a small saucepan, heat remaining 1 cup maple syrup over low heat.
Serve souffles immediately with warm maple syrup.
Back to Top