Peanut Butter Sweet Potato Soufflé

Peanut Butter Sweet Potato Soufflé
  • 25M Total Time

  • 5M Prep Time

  • 3 Ingredients

  • 1 Servings

Groundbreaking research has found that early introduction of potential allergens like peanuts and eggs can actually reduce the chances of developing an allergy to that food. Once each potential allergen has been introduced and tolerated, it’s essential to continue offering these foods for sustained exposure. This Peanut Butter Sweet Potato Soufflé offers up a way for parents to include both peanuts and eggs in one easy recipe.


Recommended for infants 4-6 months+ when modified for readiness.

Contains 2g Peanut protein and 2.7g Egg protein.

Sherry Coleman Collins, MS, RDN, LD


  1. Preheat the oven to 350 degrees. Prepare a small oven-safe bowl or dish, such as a ramekin, by spraying with oil.

  2. Mix all ingredients together and pour into the ramekin. Bake for 20 minutes, or until a thermometer measures 165 degrees.

  3. Allow to cool before feeding to baby. May add a little breastmilk, formula, or water to thin or soften as needed.


  • 1/4 cup cooked and mashed sweet potato
  • 2 tsp peanut butter
  • 1 large egg yolk

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.