Sweet Potato Souffle – a delicious recipe with sweet potatoes, unsalted butter, heavy cream, gruyere cheese, light brown sugar, thyme. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F Bake the sweet potatoes for 90 minutes or until tender. Raise oven temperature to 425u00b0F.
2
Peel the sweet potatoes as soon as they are cool enough to handle; transfer to a bowl. Using an hand held electric mixer, beat the sweet potatoes with the butter until smooth. Beat in the cream, Gruyere, brown sugar, and thyme; season with salt and pepper. Beat in the eggs one at a time, beating well after each addition.
3
Transfer the sweet potato puree to a buttered 8 by 10 inch baking dish and bake for 15 minutes. Reduce the oven temperature to 400 degrees and bake for 30 minutes longer or until the sweet potatoes are lightly puffed and browned. Let the sweet potato souffle rest for 10 minutes before serving.
4
TO MAKE AHEAD: The recipe can be prepared through Step 2; refrigerate overnight. Let come to room temperature before baking.
740
kcal
Calories
40
g
Fat
78
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 lbs large sweet potatoes, 6 tablespoons unsalted butter, softened, 1/2 cup heavy cream, 1/2 cup shredded gruyere cheese, and more.
Yes, Sweet Potato 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.
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