Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Sweet Potato Souffle 3.6 (168) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: José Manuel Picayo Rivera Prep Time: 15 mins Total Time: 1 hr Servings: 4 Mashed sweet potatoes aren't just a tasty side dish -- they also make a maple-sweet showstopper dessert with only 15 minutes of prep. Ingredients 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 ⅓ cup pure maple syrup ½ teaspoon ground nutmeg Salt Whipped cream, (optional) Directions Preheat oven to 375 degrees. Butter a 1 1/2-quart souffle dish; dust with sugar. 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. 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. Rate it Print