Sweet Potato Soufflé
These velvety sweet potatoes are a show-stopping dish at family dinners. It is so simple to make and everyone will love it!
What will I need for this recipe?
Sweet Potatoes – Sweet potatoes taste like a sugary sweet treat paired with a nutty undertone. They are also healthy for you so it’s the best of both worlds!
Granulated Sugar – Since granulated sugar is so fine is will melt into the dish and enhance the sweetness of the sweet potatoes.
Light Brown Sugar – Brown sugar gets its color and flavor from molasses. The darker the sugar, the more molasses is put into it. For this recipe, I prefer to use light brown sugar but you can use a darker brown sugar if that is what you have on hand.
Egg – The egg adds more structure to the soufflé and makes the sweet potatoes more custard-like. The egg is the biggest difference between a sweet potato soufflé and a sweet potato casserole.
Unsalted Butter Melted – The butter will add a soft, creamy texture to the sweet potatoes and work with the eggs to help the soufflé rise.
Heavy Cream – The heavy cream will add more structure and also help the dish to become airy. If you don’t have heavy cream you can substitute it with whole milk.
Vanilla Extract – Vanilla extract adds a subtle vanilla flavor to any dish. It works really well in this dish to enhance the other flavors.
Salt – A little bit of salt helps to enhance the flavors and balance out the dish.
Topping
Light Brown Sugar – For the topping you can use the same brown sugar that you used in the soufflé itself. Using it mixed into the dish and on top help to bring that flavor out more.
All-Purpose Flour – The flour acts as a canvas for the topping and allows it to really crumble over the top of the dish.
Cinnamon – Cinnamon works so well with brown sugar to compliment the dish. It brings a sweet woody flavor.
Unsalted Butted – Softened butter is a main ingredient of any good crumble. You want to ensure it is soft enough to work into the flour with your hands but not melting.
Marshmallow Puffs – The marshmallows are the final touch of this dish. You can use larger marshmallows or the traditional marshmallow puffs!
How to make sweet potato soufflé?
Cook the sweet potatoes
Preheat the oven to 425°F. Start by placing your sweet potatoes on a baking sheet and place in the oven. Roast potatoes for about 50-60 minutes or until fork tender. Test this by piercing a fork through the thickest part of the sweet potato. Once tender, remove from the oven and set aside to cool. Once cooled, peel off the skin, carefully, and place potatoes in a large bowl. Using a hand mixer, blender, or potato masher, mash the potatoes down.
Mix it all together
Whisk in sugar, brown sugar, cinnamon, egg, cream/milk, butter, vanilla extract, and salt until well combined. Be sure that the mixture is whisked until nice and smooth. Taste and adjust sweetness, as needed. If too thick, add more milk or cream. Next, pour your potatoes into an ungreased baking dish of your choice.
Make the topping
In a separate bowl, using a fork, combine your brown sugar, flour, cinnamon, and salt. Add in your softened butter and blend it into the mixture using your hands until you form a crumbled/wet sand texture. Place this on top of the sweet potato mixture in a baking dish and bake covered for 10-15 minutes.
Next, remove from the oven, top, and completely cover with marshmallows. Place back in the oven, uncovered, until golden brown on top. Remove and allow to cool slightly. Serve and Enjoy!
Extra Note
To save some time poke holes in the potatoes and wrap a damp paper towel around each one. Place in the microwave for 15-20 minutes.
Sweet Potato Soufflé
Ingredients
- 4-6 Sweet Potatoes
- 1 Cup Granulated Sugar
- 1/2 Cup Light Brown Sugar
- 1 TSP Cinnamon
- 1 Large Egg
- 4 TBSP Unsalted Butter Melted
- 1/2 Cup Heavy Cream or milk
- 2 TSP Vanilla Extract
- 1/2 TSP Salt
Topping
- 1 Cup Light Brown Sugar
- 1/4 Cup All-Purpose Flour
- 1/2 TSP Cinnamon
- 4 TBSP Unsalted Butter Softened
- Marshmallow Puffs For Garnish
Instructions
- Preheat the oven to 425°F. Start by placing your sweet potatoes on a baking sheet and place in the oven. Roast potatoes for about 50-60 minutes or until fork tender. Test this by piercing a fork through the thickest part of the sweet potato. Once tender, remove from the oven and set aside to cool. Once cooled, peel off the skin, carefully, and place potatoes in a large bowl. Using a hand mixer, blender, or potato masher, mash the potatoes down.
- Whisk in sugar, brown sugar, cinnamon, egg, cream/milk, butter, vanilla extract, and salt until well combined. Be sure that the mixture is whisked until nice and smooth. Taste and adjust sweetness, as needed. If too thick, add more milk or cream. Next, pour your potatoes into an ungreased baking dish of your choice.
- In a separate bowl, using a fork, combine your brown sugar, flour, cinnamon, and salt. Add in your softened butter and blend it into the mixture using your hands until you form a crumbled/wet sand texture. Place this on top of the sweet potato mixture in a baking dish and bake covered for 10-15 minutes.
- Next, remove from the oven, top, and completely cover with marshmallows. Place back in the oven, uncovered, until golden brown on top. Remove and allow to cool slightly. Serve and Enjoy!
Notes
FAQ
Can you freeze Sweet Potato Soufflé?
Yes, you can! However, the topping will get soggy. I would recommend just freezing the soufflé itself, then when you are ready to serve it to make a fresh topping to add.
How can I store Sweet Potato Soufflé?
You can store Sweet Potato Soufflé in the fridge for 3-5 days in an air-tight container. The topping may get a bit soggy but will still be delicious the next day!
I Hope You Enjoy This Recipe!
If you try the recipe, don’t forget to rate the recipe, and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #onestopchop, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen!
