Gourmet Sweet Potato Souffle

34 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

Directions

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.

Reviews (34)

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GINAH1

Mar. 13, 2008

"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

Jan. 21, 2012

"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."

Baker

Oct. 31, 2008

"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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