Cozy Sweet Potato Soufflé
This sweet potato soufflé is fluffy, gently sweet, and scented with cinnamon and nutmeg. Roasted sweet potatoes, brown sugar, and whipped egg whites are baked under a buttery pecan crumble for a sublime autumn side. Perfect for the holidays or any time you want cozy, comforting baking.
8
servings
Ingredients
For the Soufflé
- 3 pounds (1.4 kg) sweet potatoes about 4 medium, scrubbed
- 3 tablespoons (36 g) light brown sugar packed
- 2 tablespoons (24 g) dark brown sugar
- 2 tablespoons (25 g) granulated sugar
- 4 eggs separated
- 3 tablespoons (23 g) all-purpose flour
- 1/3 cup (80 ml) milk or heavy cream
- 4 tablespoons (57 g) unsalted butter melted
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (2.6 g) ground cinnamon
- 1/4 teaspoon (0.5 g) ground nutmeg
- 1/4 teaspoon (0.5 g) ground allspice
- 1/2 teaspoon (2.5 g) kosher salt
Topping (optional, but recommended)
- 1/2 cup (60 g) pecans chopped
- 1/4 cup (55 g) light brown sugar packed
- 2 tablespoons (15 g) all-purpose flour
- 2 tablespoons (28 g) unsalted butter cold and cubed
- 1/4 teaspoon (0.6 g) ground cinnamon
Equipment
- 9x13 inch Baking Dish
- Electric mixer
- Mixing bowls
- Spatula
- Oven
Instructions
- Roast the sweet potatoes: Heat oven to 375°F (190°C). Pierce sweet potatoes a few times with a fork and place on a baking sheet. Roast for about 1 hour, until completely tender. Let cool slightly, then peel and scoop out the flesh.
- Make the topping (optional): In a bowl, combine brown sugar, flour, and cubed cold butter. Use a pastry cutter, forks, or your fingers to blend until clumpy. Stir in pecans and cinnamon. Set aside.
- Prepare the soufflé base: Mash roasted sweet potatoes in a large mixing bowl until very smooth. Add brown sugars, granulated sugar, egg yolks, milk or cream, and vanilla. Beat together until fluffy. Mix in melted butter, flour, baking powder, cinnamon, nutmeg, allspice, and salt.
- Whip the egg whites: In a clean bowl, beat egg whites with an electric mixer on high until stiff, glossy peaks form (about 4 minutes).
- Fold together: Whisk a dollop of whipped whites into the sweet potato mixture to lighten. Gently fold in remaining egg whites with a spatula, just until incorporated.
- Bake: Pour mixture into a buttered 9x13-inch baking dish and smooth the top. Scatter topping over the surface if using. Bake at 350°F (175°C) for 25–30 minutes, until puffed and golden at the edges. Serve warm.
Notes
Storage: Leftovers keep refrigerated for 2–3 days and can be reheated in the oven at 300°F until warmed through. Freeze fully baked soufflé for up to a month; thaw and gently reheat before serving. For dairy-free, use coconut milk and plant-based butter. Cut sugar for a more savory side. The soufflé will deflate a bit as it cools—that’s normal!
Nutrition
Calories: 295kcal | Carbohydrates: 38g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 79mg | Sodium: 216mg | Potassium: 444mg | Fiber: 3g | Sugar: 16g | Vitamin A: 15180IU | Vitamin C: 21mg | Calcium: 76mg | Iron: 1.7mg