French-Style Sweet Potato Soufflé
A light and airy soufflé with a subtly sweet and spiced sweet potato filling, perfect as a unique side dish or vegetarian main course.
Equipment
- Saucepan
- 8-inch soufflé dish
- Whisk
- Potato Masher or Fork
- Mixing bowls
Ingredients
Main Ingredients
- 2 large Sweet Potatoes peeled and cubed
- 1/2 cup Whole Milk
- 1/4 cup Unsalted Butter
- 1/4 cup All-Purpose Flour
- 1/4 cup Granulated Sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
- 4 Large Eggs separated
- 1 teaspoon Vanilla Extract
Instructions
Instructions
- Preheat oven to 375°F (190°C). Grease and flour an 8-inch soufflé dish.
- Boil or steam cubed sweet potatoes until tender (15-20 minutes). Drain well and mash thoroughly.
- Melt butter in a saucepan. Whisk in flour and cook 1-2 minutes, stirring constantly. Gradually whisk in milk until thickened. Remove from heat and stir in salt, nutmeg, cinnamon, and cloves.
- Add mashed sweet potatoes to the béchamel sauce; stir in sugar and vanilla extract.
- Whisk egg yolks until light. Gradually whisk into the sweet potato mixture.
- Beat egg whites with a pinch of salt until stiff peaks form. Gently fold into the sweet potato mixture in three additions.
- Pour batter into the prepared soufflé dish. Bake for 35-40 minutes, or until puffed and golden brown.
- Serve immediately.
Notes
For a richer flavor, use brown sugar instead of granulated sugar. You can also add a pinch of ginger or allspice to the spice mix. Leftovers can be refrigerated for up to 2 days but will not retain their airy texture.