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French Style Sweet Potato Soufflé

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, French-inspired
Calories: 350
Ingredients Equipment Method Notes

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

Equipment

  • Saucepan
  • 8-inch soufflé dish
  • Whisk
  • Potato Masher or Fork
  • Mixing bowls

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Grease and flour an 8-inch soufflé dish.
  2. Boil or steam cubed sweet potatoes until tender (15-20 minutes). Drain well and mash thoroughly.
  3. 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.
  4. Add mashed sweet potatoes to the béchamel sauce; stir in sugar and vanilla extract.
  5. Whisk egg yolks until light. Gradually whisk into the sweet potato mixture.
  6. Beat egg whites with a pinch of salt until stiff peaks form. Gently fold into the sweet potato mixture in three additions.
  7. Pour batter into the prepared soufflé dish. Bake for 35-40 minutes, or until puffed and golden brown.
  8. 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.