Gourmet Sweet Potato Souffle34 Reviews
- Prep: 20 min
- Cook: 1 hr
- Ready In: 1 hr 20 min
“This is one of my most-requested dishes, and it's perfect for Easter, Thanksgiving, or anytime you need a fancy side dish. It looks much more difficult to make than it is, and guests are always impressed! Even people who don't like sweet potatoes ask for second helpings! I hope you enjoy it too. Maple syrup can be substituted for the vanilla extract.” - by Tina Hayes
Original recipe yields 16 servings
- Bring a large pot of lightly salted water to a boil over medium-high heat. Add sweet potatoes, cover, and cook until soft, about 10 minutes. Drain, and set aside.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart souffle dish. Sprinkle dish with 1 tablespoon white sugar, shaking dish to evenly coat bottom and sides.
- Place the sweet potatoes into the bowl of a food processor. Add the butter, 3/4 cup sugar, heavy cream, eggs, cloves, nutmeg, cinnamon, vanilla, and salt. Process until mixture is smooth. Pour into prepared souffle dish.
- Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
- Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature.
Amount Per Serving (16 total)
- 251 cal
- 12.9 g
- 30.8 g
Based on a 2,000 calorie diet
Reviews (34)Rate This Recipe
"I've been making this forever and everyone always loves it. I usually top it with chopped pecans for some extra crunch...." See more"
Sarah in UK
"Fabulous! I made it for Christmas dinner at a friends house - they asked for an 'authentic American' holiday dish but I just can't do candied yams as they are far too sweet. I couldn't be bothered wit..." See moreh peeling and chopping so I put the potatoes in the oven instead; the peels fell off and they mashed easily. I reduced the sugar as suggested by others and because baking tends to make for sweeter veg than boiling, so I used 1/2 cup demera sugar. I mixed it up the night before since I had to bake early in the morning before traveling. My husband won't eat tree nuts, so I put crushed honey nut cornflakes on top instead. It baked up beautifully rising up the full height of the dish, but I did have to bake it a good 30 minutes more than the recipe. Overall, easy to make and wonderful results. EDIT - made it again for dinner with friends without the topping but it was still brilliant! EDIT - Had a friend make it but they pulled it out too soon so more like spoon bread than souffle."
"This was a nice side dish. It wasn't quite what I expected though...I've never made a souffle before, but I thought it was supposed to 'pouf' up. This came out like mashed sweet potatoes with pumpkin..." See more pie flavour. Everyone said it was very tasty. Next time I may try to add candied pecans as someone suggested. This took a lot longer to cook in my oven than the recipe suggested...90 minutes total!"
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