Sweet Potato Souffle

Here is another delicious dish from yours truly. It is very easy to make and will be talked about at the table.

Sweet Potato Souffle


1-pound sweet potato, with deep red flesh such as Beauregard variety

¾ cup heavy cream

1 teaspoon vanilla extract

1 Tbs sugar

2 eggs, slightly beaten 

6 tsp butter, melted


1) Preheat oven 350° F

2) Peel the sweet potato and cut it into ½” slices. Place in a medium bowl with 1 tbs olive oil and 2 tbs water and mix well.  

3) Place the sweet potato in a nonstick baking pan and cover with aluminum foil. Roast in the oven for 20 -30 minutes until soft.  Let cool.

4) Preheat oven to 300° F

5) Add the cold sweet potato with heavy cream in a food processor and puree until the sweet potato becomes very smooth. Spoon out the mashed sweet potato into a medium mixing bowl. Then add heavy cream, vanilla, sugar, eggs, and butter to the sweet potato puree. Mix and blend until smooth.

6) Brush a 12-cup non-stick muffin pan with melted butter.  Sprinkle the bottom of 8 cups with breadcrumbs. Fill the same7- 8 cups with sweet potato filling.

7) Bake the soufflé at 300° F for approximately 30 to 35 minutes. Insert a knife into the side of each baked sweet potato. 

8) Turn the muffin pan upside down onto a baking sheet and let each individual soufflé fall out.    You will have 7-8 Sweet Potato souffle.  Then serve.

Chef’s Notes: This souffle is wonderful to serve with beef, pork, or duck. You can even serve it by itself! This makes a really good dish for everyday occasions or even the holidays!

Hope you enjoyed it!

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