Sweet Potato And Carrot Souffle Recipe

Name: Sweet Potato And Carrot Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 pound Peeled Carrots; 2 whole Medium Sized Sweet Potatoes; 1-1/2 cup Granulated Sugar; 1-1/2 teaspoon Baking Powder; 1-1/2 teaspoon Vanilla Extract; 1/3 cups All-purpose Flour; 4 whole Eggs; 1/2 cups Melted Butter; _____; FOR GARNISH:; 1 Tablespoon Confectioners Sugar; Heavy Or Whipping Cream, Sweetened; Freshly-ground Nutmeg

Servings: persons

1-1/2 pound Peeled Carrots
2 whole Medium Sized Sweet Potatoes
1-1/2 cup Granulated Sugar
1-1/2 teaspoon Baking Powder
1-1/2 teaspoon Vanilla Extract
1/3 cups All-purpose Flour
4 whole Eggs
1/2 cups Melted Butter
_____
FOR GARNISH:
1 Tablespoon Confectioners Sugar
Heavy Or Whipping Cream, Sweetened
Freshly-ground Nutmeg

1
Preheat oven to 350 degrees.
2
Cut carrots (if whole) into 2-inch long sections so they will steam evenly. Cut sweet potatoes into 1-inch cubes.
3
Place carrots and sweet potatoes in a microwave safe bowl and cover with water. Cover bowl loosely with some form of a lid, even if that's an upside down plate. Microwave on high for 10 minutes or until both carrots and sweet potatoes are fork tender and soft enough to be mashed.
4
Drain potatoes and carrots and put in the bowl of a mixer. Add sugar, baking powder, vanilla, and flour. Beat slowly until carrots and potatoes are mashed and then beat on high for 3 minutes until very smooth.
5
With the mixer on low, add eggs one at a time, being sure each is incorporated before adding the next. Gradually add the melted butter.
6
If making in ramekins, spray each ramekin with Pam for baking or butter and flour each ramekin. If making in a 1 1/2-quart casserole or a deep 9-inch round pan, do the same. Fill each ramekin, or dish, no more than halfway up, as souffle will puff while cooking.
7
If making in ramekins, cook for around 20 to 25 minutes in a 350-degree oven, or until doubled in size and an inserted toothpick comes out clean. If making in a casserole or round pan, cook for 1 to 1 1/2 hours or until top is a light golden brown. Garnish as desired!

643

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1-1/2 pound Peeled Carrots, 2 whole Medium Sized Sweet Potatoes, 1-1/2 cup Granulated Sugar, 1-1/2 teaspoon Baking Powder, and more.

Yes, Sweet Potato And Carrot Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato And Carrot Souffle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions