Sweet Potato Souffle

Photo: José Manuel Picayo Rivera
Prep Time:
15 mins
Total Time:
1 hr

Mashed sweet potatoes aren't just a tasty side dish -- they also make a maple-sweet showstopper dessert with only 15 minutes of prep.


  • 1 tablespoon butter, plus more for souffle dish

  • Sugar, for souffle dish

  • 2 tablespoons all-purpose flour

  • ½ cup whole milk

  • 1 cup Mashed Sweet Potatoes

  • 3 large eggs, room temperature, separated

  • cup pure maple syrup

  • ½ teaspoon ground nutmeg

  • Salt

  • Whipped cream, (optional)


  1. Preheat oven to 375 degrees. Butter a 1 1/2-quart souffle dish; dust with sugar.

  2. In a medium saucepan, heat butter over medium. Add flour, and cook, stirring, until golden, about 2 minutes. Gradually whisk in milk; simmer, whisking constantly, until thickened, about 1 minute. Remove from heat; mix in sweet potatoes and egg yolks. Stir in maple syrup and nutmeg, and set aside.

  3. Using an electric mixer, beat egg whites with a pinch of salt until stiff peaks form. Whisk 1/4 of whites into sweet potato mixture; using a rubber spatula, gently fold in remaining whites. Pour mixture intoprepared dish; place on a rimmed baking sheet. Bake until puffed, 35 to 45 minutes. Serve immediately, with whipped cream, if desired.

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