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Sweet potato casserole with nuts on white board
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5 from 1 vote

Sweet Potato Souffle

Indulge in a heavenly sweet potato soufflé; its velvety texture and warm, cinnamon-kissed aroma are perfect for a cozy autumn meal.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Servings: 12
Calories: 271kcal
Author: Marie

Equipment

  • casserole dish 1.5 quart (8 or 9 inches in diameter and 2 inches deep)

Ingredients

For Souffle:

  • 5 medium sweet potatoes cooked, peeled, and whipped
  • 1 cup sugar
  • 2 eggs beaten
  • 1/2 teaspoon salt
  • 1/2 cup evaporated milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

For Topping (Optional):

  • 1 bag mini marshmallows
  • 1/2 cup chopped pecans

Instructions

  • Preheat oven to 325 degrees
  • In the meantime, peel potatoes and cut into similar sized chunks
  • Boil potatoes until fork tender, then drain
  • Whip potatoes with sugar, eggs, salt, milk, vanilla, and spices.
  • Spoon the mixture into a greased 1.5-quart baking casserole.
  • Bake for 50 to 60 minutes. The edges should be slightly puffed up, and the top will crackle, suggesting the souffle has risen a bit.
  • Optional: Combine topping ingredients, sprinkle on top, and bake for another 5 minutes or until the top is browned.

Notes

If you double the recipe, use a 9 x 13 pan. 
Note that the baking time has been updated for this recipe, so your sweet potatoes should puff up a bit, with a slightly puffed edge and a somewhat crackled top. 

Nutrition

Calories: 271kcal | Carbohydrates: 55g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 184mg | Potassium: 350mg | Fiber: 3g | Sugar: 35g | Vitamin A: 12127IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg