55M Total Time
30M Prep Time
Ingredients and Directions
Rinse, peel, and cut the sweet potatoes into chunks, then add to a medium saucepan. Cover the potatoes with water by at least an inch.
Bring to a boil over high heat and then reduce the heat. Cook until tender and potatoes are easily pierced with a fork – about 12-15 minutes or more depending on the size of the potatoes.
Drain water and simmer for about a minute or until water has evaporated. Transfer potatoes into a bowl and mash using a masher or spoon. Separate eggs, then add egg yolks to the bowl of mash sweet potatoes.
Add brown sugar, vanilla extract, and evaporated milk. Thoroughly mix using a handheld mixer; a stand mixer works just as well.
Add the melted butter and mix, followed by the flour, baking powder, salt, allspice, cinnamon, and nutmeg. Continue mixing until thoroughly combined.
In a medium bowl, beat the whites until they form stiff, glossy peaks. This helps soufflé from being too dense, do not overbeat.
Gently fold a third of the egg whites into the sweet potato mixture using a large spatula. This initially lightens up the mixture and prepares the batter for the remaining eggwhites.
Spray a 2-quart casserole or divide it in ramekins.
Bake for 25 minutes or until well puffed and slightly brown on top. Do not open the oven door for at least 20 minutes to prevent cold air from collapsing the soufflé. Soufflé will deflate slightly when removed from the oven.
- 1 lb sweet potatoes, peeled and cut into 1" cubes
- 1/4 cup brown sugar
- 3 large eggs, separated
- 1 tsp vanilla extract
- 1/4 cup evaporated milk or whole milk
- 1/4 cup unsalted butter, melted
- 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp allspice
- 1 tsp cinnamon
- 1/2 tsp nutmeg (optional)
(Optional) Take the Sweet Potato Soufflé out of the oven after 23 minutes of baking. Add toppings and broil in the oven for about 2-3 minutes or until the marshmallows turn slightly brown. (Start checking after 2 min)
- 2 tbsp melted butter
- 1/4 cup brown sugar
- 1/4 cup flour
- 2-3 oz walnuts or pecans, chopped
- 1/3 cup marshmallows
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.