Get ready to indulge in a world of sweet and savory delights with these 20 decadent sweet potato soufflé recipes! Sweet potatoes are often overlooked as a mere side dish, but when combined with creative flavor combinations and textures, they can elevate any meal. From classic comfort foods to innovative twists, we’ve got you covered with this collection of mouthwatering sweet potato soufflés.
From the comforting warmth of maple brown sugar to the bold flavors of bourbon glaze, each recipe is a masterclass in balancing sweet and savory notes. Whether you’re a seasoned chef or a kitchen novice, these recipes are sure to inspire your next culinary adventure. So go ahead, get soufflé-ing, and discover a whole new world of flavor and fun!
Classic Sweet Potato Souffle with Pecan Streusel
A rich and creamy sweet potato soufflé gets a delicious boost from a crunchy pecan streusel topping.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cinnamon
– 1/4 cup (1/2 stick) unsalted butter, melted
– 2 large eggs, separated
– 1/2 cup heavy cream
– 1/2 cup grated pecans
– Streusel topping: 1/4 cup granulated sugar, 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/2 cup cold unsalted butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine mashed sweet potatoes, sugar, salt, nutmeg, cinnamon, and melted butter. Beat in egg yolks.
3. In a separate bowl, beat egg whites until stiff peaks form.
4. Fold heavy cream into egg whites.
5. Pour sweet potato mixture into 1-quart soufflé dish. Top with streusel topping (see below).
6. Bake for 35-40 minutes or until puffed and golden brown.
Streusel Topping:
1. Mix sugar, flour, and salt in a bowl.
2. Add cold butter and use pastry blender or fingers to work into crumbs.
3. Sprinkle over soufflé before baking.
Maple Brown Sugar Sweet Potato Souffle
Maple Brown Sugar Sweet Potato Soufflé Recipe
Elevate your sweet potato game with this rich and creamy soufflé infused with the warmth of maple syrup and brown sugar.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/4 cup granulated sugar
– 2 tablespoons unsalted butter, melted
– 1/2 cup heavy cream
– 1/4 cup whole milk
– 2 large eggs, separated
– 1 teaspoon pure maple syrup
– 1 tablespoon brown sugar
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Butter a 1-quart soufflé dish and coat with granulated sugar.
2. In a medium bowl, whisk together heavy cream, whole milk, egg yolks, maple syrup, brown sugar, and salt until smooth.
3. Add mashed sweet potatoes to the bowl and stir until well combined.
4. In a separate bowl, beat the egg whites until stiff peaks form.
5. Fold the egg whites into the sweet potato mixture until no white streaks remain.
6. Pour the mixture into the prepared soufflé dish and smooth the top.
7. Bake for 35-40 minutes or until puffed and set.
Pumpkin Spice Sweet Potato Souffle
Elevate your fall dinner party with this creamy, pumpkin-spiced sweet potato soufflé that’s sure to delight.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/2 cup heavy cream
– 1/4 cup whole milk
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 teaspoon pumpkin puree
– 2 large egg yolks
– 1/2 cup grated cheddar cheese (optional)
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together cream, milk, sugar, salt, cinnamon, nutmeg, and ginger.
3. Add pumpkin puree, egg yolks, and mashed sweet potatoes; stir until smooth.
4. Pour mixture into a buttered 1-quart soufflé dish.
5. If using cheese, sprinkle on top of soufflé.
6. Bake for 35-40 minutes or until puffed and golden brown.
Cooking Time: 35-40 minutes
Mini Sweet Potato Souffles with Marshmallow Topping
Transform classic sweet potato casserole into bite-sized, airy souffles and top them off with a fluffy marshmallow crown. Perfect for a holiday dessert or special occasion.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup heavy cream
– 2 large egg yolks
– 1 tablespoon unsalted butter, melted
– Marshmallow creme (store-bought or homemade)
– Freshly whipped marshmallows (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Grease mini muffin tin.
2. In a medium bowl, whisk together sugar, flour, salt, cinnamon, and nutmeg.
3. Add mashed sweet potatoes, heavy cream, egg yolks, and melted butter to the dry mixture. Whisk until smooth.
4. Pour batter into prepared muffin tin.
5. Bake for 20-25 minutes or until puffed and lightly golden.
6. Allow souffles to cool slightly before topping with marshmallow creme. If desired, top with freshly whipped marshmallows.
Cooking Time: 20-25 minutes
Vegan Sweet Potato Souffle with Coconut Cream
Elevate your dessert game with this creamy and dreamy Vegan Sweet Potato Souffle, topped with a rich Coconut Cream. This impressive yet easy-to-make souffle is perfect for special occasions or a cozy night in.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/2 cup vegan butter, melted
– 1 cup non-dairy milk (such as soy or coconut)
– 1 tablespoon maple syrup
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/4 cup all-purpose flour
– 1/2 cup coconut cream (see note)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together melted vegan butter, non-dairy milk, maple syrup, vanilla extract, and salt.
3. Add mashed sweet potatoes and flour to the wet ingredients. Whisk until smooth.
4. Pour mixture into prepared baking dish and bake for 40-45 minutes or until puffed and set.
5. Meanwhile, prepare Coconut Cream by chilling a can of full-fat coconut milk in the fridge overnight. Open and scoop out the solid cream (save the liquid for another use). Whip with a fork until smooth.
6. Remove souffle from oven and top with Coconut Cream. Return to oven for an additional 5-10 minutes or until cream is set.
Cooking Time: 45-50 minutes
Sweet Potato and Marshmallow Souffle Casserole
Sweet Potato and Marshmallow Soufflé Casserole Recipe
Elevate your side dish game with this sweet and savory soufflé casserole, perfect for holidays or special occasions.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup marshmallows
– 1/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup heavy cream
– 2 large egg yolks
– 1 tablespoon butter, melted
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine mashed sweet potatoes, sugar, flour, and salt. Stir until smooth.
3. In a separate bowl, whisk together heavy cream, egg yolks, and melted butter.
4. Add the marshmallows to the sweet potato mixture and stir until well combined.
5. Pour in the cream mixture and fold gently until no white streaks remain.
6. Pour into a 9×13-inch baking dish and smooth top.
7. Bake for 35-40 minutes or until puffed and golden brown.
Cooking Time: 35-40 minutes
Serve Hot: Garnish with fresh thyme leaves, if desired. Serve warm, topped with additional marshmallows if you like!
Bourbon Glazed Sweet Potato Souffle
Elevate your side dish game with this rich and decadent soufflé, featuring the natural sweetness of sweet potatoes paired with a hint of bourbon.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/4 cup granulated sugar
– 2 tablespoons unsalted butter, melted
– 1/2 cup heavy cream
– 2 large eggs, separated
– 1 teaspoon vanilla extract
– 2 tablespoons bourbon whiskey (optional)
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together sugar, melted butter, and mashed sweet potatoes.
3. In a separate bowl, whisk together heavy cream, egg yolks, vanilla extract, and bourbon (if using). Temper the mixture by slowly pouring it into the sweet potato mixture, whisking constantly.
4. In a separate bowl, beat the egg whites until stiff peaks form.
5. Fold the egg whites into the sweet potato mixture until no white streaks remain.
6. Pour the batter into a buttered 1-quart soufflé dish and bake for 35-40 minutes, or until puffed and golden brown.
Cooking Time: 35-40 minutes
Cinnamon Roll Sweet Potato Souffle
A twist on traditional sweet potato soufflés, this recipe combines the warmth of cinnamon rolls with the comfort of mashed sweet potatoes.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1 large egg, beaten
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together mashed sweet potatoes, sugar, cinnamon, and salt.
3. In a separate bowl, whisk together heavy cream, melted butter, beaten egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until smooth.
5. Pour mixture into 1-quart soufflé dish or 6 (8-ounce) ramekins.
6. Bake for 35-40 minutes for a large soufflé or 20-25 minutes for individual servings.
Cooking Time: 35-40 minutes
Sweet Potato Souffle with Candied Ginger
This sweet potato soufflé is a delightful twist on traditional soufflés, combining the natural sweetness of sweet potatoes with the warm, spicy flavor of candied ginger. Perfect for a special occasion or holiday gathering.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup heavy cream
– 2 large egg yolks
– 1/2 teaspoon vanilla extract
– Candied ginger, thinly sliced (about 1 tablespoon)
Instructions:
1. Preheat oven to 375°F (190°C). Butter a 1-quart soufflé dish and coat with sugar.
2. In a medium bowl, whisk together flour, salt, cinnamon, nutmeg, and ground ginger.
3. Add mashed sweet potatoes, heavy cream, egg yolks, and vanilla extract to the dry ingredients. Whisk until smooth.
4. Pour mixture into prepared soufflé dish and smooth top.
5. Arrange candied ginger slices on top of the soufflé.
6. Bake for 35-40 minutes or until puffed and set.
Cooking Time: 35-40 minutes
Gluten-Free Sweet Potato Souffle with Almond Flour
This sweet potato soufflé is a game-changer for those with gluten intolerance, using almond flour as a substitute for traditional wheat-based flours. The result is a light and airy dessert that’s perfect for special occasions.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1/2 cup almond flour
– 2 large eggs
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 375°F (190°C). Butter a 1-quart soufflé dish and set aside.
2. In a medium bowl, whisk together sugar, melted butter, almond flour, eggs, salt, and cinnamon until smooth.
3. Add mashed sweet potatoes to the bowl and whisk until well combined.
4. Pour mixture into prepared soufflé dish and smooth top.
5. Bake for 35-40 minutes or until puffed and set.
Cooking Time: 35-40 minutes
Sweet Potato and Apple Souffle with Walnut Crust
Sweet Potato and Apple Souffle with Walnut Crust Recipe
This sweet and savory soufflé combines the natural sweetness of roasted sweet potatoes and apples with a crunchy walnut crust, perfect for a cozy evening treat.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 large apple, peeled and diced
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup all-purpose flour
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1/2 cup chopped walnuts
– 2 large eggs
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine sweet potatoes, apple, sugar, cinnamon, and salt. Toss until well combined.
3. In a separate bowl, whisk together flour and heavy cream. Add melted butter and whisk until smooth.
4. Pour the sweet potato mixture into a greased 9×13-inch baking dish.
5. Top with the flour mixture and smooth out.
6. Sprinkle chopped walnuts over the top.
7. Beat eggs in a small bowl and pour over the soufflé.
8. Bake for 35-40 minutes or until puffed and golden brown.
Spiced Sweet Potato Souffle with Orange Zest
Elevate your dinner party with this aromatic and airy soufflé, perfect for the holiday season.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 large egg yolks
– 1 tablespoon unsalted butter, melted
– 1/2 teaspoon orange zest
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Butter a 1-quart soufflé dish and coat with granulated sugar.
2. In a medium bowl, whisk together sweet potatoes, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together heavy cream, egg yolks, and melted butter.
4. Fold the wet ingredients into the sweet potato mixture until smooth.
5. Pour in the orange zest and gently fold to combine.
6. Pour the batter into the prepared soufflé dish and smooth the top.
7. Bake for 35-40 minutes or until puffed and set.
8. Remove from oven and let cool slightly before serving. Garnish with fresh thyme leaves, if desired.
Cooking Time: 35-40 minutes
Sweet Potato Souffle with Oatmeal Cookie Crumble
A creamy sweet potato souffle gets a delightful twist with a crunchy oatmeal cookie crumble topping.
Ingredients:
For the souffle:
– 2 large sweet potatoes, cooked and mashed
– 1/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cinnamon
– 1/2 cup heavy cream
– 2 large egg yolks
– 2 tablespoons unsalted butter, melted
For the oatmeal cookie crumble:
– 1/2 cup rolled oats
– 1/4 cup packed brown sugar
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, sugar, salt, nutmeg, and cinnamon.
3. Add mashed sweet potatoes, heavy cream, egg yolks, and melted butter; mix until smooth.
4. Pour into a buttered souffle dish and bake for 35-40 minutes or until puffed and set.
5. Meanwhile, prepare the oatmeal cookie crumble: In a small bowl, combine oats, brown sugar, and salt. Add cold butter and mix until crumbly.
6. Sprinkle crumble topping over the souffle before serving.
Cooking Time: 35-40 minutes
Savory Sweet Potato Souffle with Gruyere Cheese
Savory Sweet Potato Souffle with Gruyere Cheese Recipe
Sweet potatoes meet French flair in this creamy, cheesy soufflé that’s sure to impress. With the natural sweetness of sweet potatoes balanced by the richness of Gruyère cheese, this side dish is perfect for a special occasion or everyday meal.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/4 cup (1/2 stick) unsalted butter, softened
– 1/2 cup grated Gruyère cheese
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 large eggs, separated
– 1/2 cup heavy cream
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine mashed sweet potatoes, butter, Gruyère cheese, flour, salt, and pepper. Mix until smooth.
3. Beat in the egg yolks.
4. In a separate bowl, beat the egg whites until stiff peaks form.
5. Fold the egg whites into the sweet potato mixture until no white streaks remain.
6. Pour the mixture into a buttered 1-quart soufflé dish and smooth top.
7. Bake for 35-40 minutes or until puffed and golden brown.
8. Serve hot, garnished with thyme leaves if desired.
Cooking Time: 35-40 minutes
Sweet Potato and Pecan Souffle with Caramel Drizzle
Elevate your brunch game with this sweet and savory soufflé, infused with the warm spices of fall.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup heavy cream
– 2 large eggs
– 1/2 cup chopped pecans
– Salt to taste
– Caramel drizzle (see below)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together sugar, flour, cinnamon, and nutmeg.
3. Add mashed sweet potatoes, heavy cream, eggs, and chopped pecans to the bowl. Mix until smooth.
4. Pour mixture into a buttered 1-quart soufflé dish.
5. Bake for 35-40 minutes or until puffed and set.
6. Remove from oven and let cool slightly.
Caramel Drizzle:
– Melt 1/2 cup unsalted butter and 1/2 cup light brown sugar in a saucepan over medium heat, stirring constantly.
– Bring to a boil, then reduce heat and simmer for 5 minutes.
– Remove from heat and stir in 1 teaspoon vanilla extract.
Chocolate Swirl Sweet Potato Souffle
Transform sweet potatoes into a decadent dessert with this unique souffle recipe, infused with the deep flavor of dark chocolate.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/4 cup granulated sugar
– 1/2 cup whole milk
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
– 2 ounces high-quality dark chocolate (at least 70% cocoa), finely chopped
– 2 large egg yolks
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Butter a 9-inch (23cm) souffle dish and coat with granulated sugar.
2. In a medium bowl, whisk together mashed sweet potatoes, milk, and salt until smooth.
3. Melt butter and chocolate in a double boiler or microwave-safe bowl. Stir until combined.
4. Beat egg yolks and vanilla extract. Add the melted chocolate mixture and whisk until smooth.
5. Fold the sweet potato mixture into the chocolate mixture until well combined.
6. Pour batter into prepared souffle dish and smooth top.
7. Bake for 35-40 minutes or until puffed and set.
Cooking Time: 35-40 minutes
Sweet Potato Souffle with Graham Cracker Topping
Elevate your dessert game with this creamy sweet potato soufflé, topped with a crunchy graham cracker crust.
Ingredients:
For the soufflé:
– 2 large sweet potatoes, cooked and mashed
– 1/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cinnamon
– 1/2 cup heavy cream
– 3 large egg yolks
For the graham cracker topping:
– 6 whole graham crackers, crushed
– 2 tablespoons granulated sugar
– 1/4 cup melted unsalted butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together mashed sweet potatoes, sugar, flour, salt, nutmeg, and cinnamon.
3. In a separate bowl, whisk together heavy cream and egg yolks until smooth.
4. Fold the cream mixture into the sweet potato mixture until well combined.
5. Pour mixture into 6 (8-ounce) ramekins or custard cups.
6. Bake for 25-30 minutes, or until soufflés are puffed and lightly browned.
7. While soufflés are baking, mix crushed graham crackers with sugar and melted butter in a small bowl.
8. Remove soufflés from oven and sprinkle tops with graham cracker mixture.
Cooking Time: 25-30 minutes
Sweet Potato and Banana Souffle with Honey Glaze
Sweet Potato and Banana Souffle with Honey Glaze Recipe
This souffle is a unique twist on traditional sweet potato dishes, incorporating the natural sweetness of bananas and a hint of honey. The result is a light, airy dessert that’s perfect for any occasion.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 3 ripe bananas, sliced
– 1 cup granulated sugar
– 4 large eggs, separated
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/4 cup all-purpose flour
– 1/4 cup unsalted butter, melted
– Honey glaze (see below)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine mashed sweet potatoes, sliced bananas, sugar, egg yolks, vanilla extract, and salt. Mix until smooth.
3. In a separate bowl, beat the egg whites until stiff peaks form.
4. Gently fold the egg whites into the sweet potato mixture until no white streaks remain.
5. Pour the mixture into 6 (1/2 cup) ramekins or small cups.
6. Dot the top of each souffle with melted butter.
7. Bake for 25-30 minutes, or until puffed and golden brown.
Honey Glaze:
– 1/4 cup honey
– 1 tablespoon lemon juice
Mix together and brush over souffles during the last 5 minutes of baking time.
Cooking Time: 25-30 minutes
Sweet Potato Souffle with Toasted Coconut Flakes
Elevate your dessert game with this creamy sweet potato soufflé infused with the warmth of toasted coconut flakes.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1/4 cup unsalted butter, melted
– 1 egg yolk
– 1 tablespoon all-purpose flour
– Toasted coconut flakes for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together mashed sweet potatoes, heavy cream, sugar, salt, and vanilla extract until smooth.
3. Add melted butter, egg yolk, and flour to the bowl; whisk until well combined.
4. Pour mixture into 1-quart soufflé dish or ramekins.
5. Bake for 35-40 minutes or until puffed and set.
6. Remove from oven and sprinkle with toasted coconut flakes.
7. Serve warm, garnished with additional toasted coconut flakes if desired.
Cooking Time: 35-40 minutes
Sweet Potato and Pineapple Souffle with Rum Sauce
Sweet Potato and Pineapple Soufflé with Rum Sauce Recipe
Elevate your dessert game with this unique and delicious soufflé that combines the natural sweetness of sweet potatoes and pineapple, topped with a rich rum sauce.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup heavy cream
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1/2 cup pineapple chunks
– 1 egg, separated
– 1 tablespoon rum extract (or to taste)
– Salt to taste
– Whipped cream and toasted pecans for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together heavy cream, sugar, melted butter, pineapple chunks, egg yolk, and rum extract until smooth.
3. Add the mashed sweet potatoes to the mixture and stir until well combined.
4. Beat the egg white until stiff peaks form, then gently fold into the sweet potato mixture.
5. Pour into a buttered 1-quart soufflé dish and bake for 35-40 minutes or until puffed and golden brown.
6. Meanwhile, prepare the rum sauce by mixing 2 tablespoons unsalted butter with 2 tablespoons brown sugar and 1 tablespoon dark rum. Bring to a simmer over medium heat and cook for 5 minutes.
Cooking Time: 40-45 minutes (including prep time)
Summary
Indulge in these 20 decadent sweet potato soufflé recipes that are simply irresistible! From classic combinations to innovative twists, each recipe offers a unique flavor experience. Enjoy sweet potato soufflés with pecan streusel, maple brown sugar, or pumpkin spice, or try vegan and gluten-free options like coconut cream and almond flour. Get creative with toppings like marshmallow, candied ginger, and toasted coconut flakes, or go savory with gruyere cheese and caramel drizzle. Whether you’re a sweet tooth or a savory fan, there’s something for everyone in this collection of indulgent sweet potato soufflés.
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