This silky sweet potato soufflé is made with baked sweet potatoes and warm spices for an easy to make side dish or dessert that's perfect for fall.
Course Dessert
Cuisine American
Keyword sweet potato souffle
Prep Time 5 minutesminutes
Cook Time 1 hourhour40 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 8
Calories 302kcal
Ingredients
1poundsweet potatoes , about 2 cups cooked
6tablespoonsunsalted butter, softened
4 eggs
1cuplight brown sugar
1cuphalf and half
1teaspoonfreshly grated nutmeg
1teaspooncinnamon
1teaspooncornstarch
½teasoonkosher salt
Instructions
Preheat the oven to 400°F.
Place the sweet potatoes on a foil-lined baking sheet, whole with the skin on, and roast for 50 minutes to 1 hour (depending on the size), or until soft and the peels are papery and pulling away from the flesh. Cool until you can easily peel the jackets from the potatoes, then discard the peel.
Reduce the oven temperature to 350°F. Add all of the ingredients to the food processor and whip everything together until smooth (you can do this in batches if necessary).
Divide the mixture between eight ½ cup ramekins or a 1 qt. baking dish, being careful not to over-fill. Place ramekins on a sheet pan and bake in the oven for about 40 minutes. When done, the soufflés should rise high and slightly pull away from the baking pan edges. The soufflés will deflate as they cool. Serve warm or at room temperature. Refrigerate for up to 3 days.
Notes
Adapted from Cooking Light, September 1996While I bake the soufflé in individual ramekins, a baking dish works well for passing round to your lovely dinner crowd. If you choose the ramekin route, fill them quite full, the soufflé does deflate quite a bit upon cooling.This would be excellent served with a crème fraîche or sour cream-spiked whipped cream, as well as some toasted pecans.