Gourmet Sweet Potato Souffle Recipe - Allrecipes.com
Gourmet Sweet Potato Souffle Recipe
  • READY IN ABOUT hrs

Gourmet Sweet Potato Souffle

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 20 mins

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
  5. Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature.
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Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Dec 07, 2012

I'm not used to eating sweet potatos, but made this on thanksgiving because i wanted to incorporate some of the traditional foods along with what I usually make for thanksgiving dinner. My husband and I thought it was just ok....my one year old ate most of it, he really likes sweet potatoes! Will not be making this again though. thanks.

 
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 with 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.

 
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 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!

 
Dec 02, 2009

I made this dish for Thanksgiving and everyone absolutely loved it! It's been requested for all holidays going forward. I did make a few changes. I used about 2/3 the sugar called for in the recipe and used half white sugar and half brown sugar instead of all white sugar. Also, I took others' suggestion to top with chopped pecans and brown sugar which really made the dish. I baked for 1 hr 15 min. Another suggestion if you don't like vanilla extract is to substitue maple syrup. Great recipe!

 
Apr 13, 2009

This dish had an amazing flavor! Everyone raved about it at Easter dinner. I made the whole thing the night before and refrigerated overnight. I also sprinkled with pecans as others suggested. Bake time was about 10-15 minutes longer in my oven.

 
Jun 22, 2008

Also have had a very similar recipe for years- A MUST HAVE at Thanksgiving!!! Highly recommend topping with candied pecan halves (or just sprinkly some brown sugar atop your nuts) before baking. Yummmm

 
Dec 29, 2010

Made this recipe at Thanksgiving and Christmas. Got many compliments from family members and friends. Many compliments came from people who claimed they didn't much care for sweet potatos! Really makes a lot so if you are having a small party, cut in half.

 

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Nutrition

  • Calories
  • 251 kcal
  • 13%
  • Carbohydrates
  • 30.8 g
  • 10%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 268 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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