Sweet-Potato Souffle – a delicious recipe with sweet potatoes, cream, egg yolks, Whites, nutmeg, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400 degrees.
2
Prick the sweet potatoes and place in a baking dish.
3
Put in oven and bake for 45 minutes to 1 hour, or until soft.
4
Remove from oven, slice in half and scoop flesh into a bowl.
5
Using a wire whisk or electric mixer, whip until smooth.
6
Measure 1 3/4 cups.
7
Reserve any remaining potatoes for another use.
8
Lower oven temperature to 350 degrees.
9
In a bowl blend the sweet potatoes and cream.
10
Add the egg yolks, nutmeg and brown sugar, mixing well.
11
Fold in the beaten egg whites.
12
Place the mixture in a buttered 1-quart souffle or baking dish and place in a preheated 350 degree oven.
13
Bake for 35 to 40, or until a knife inserted in the center comes out clean.
340
kcal
Calories
16
g
Fat
38
g
Carbs
14
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 7 ingredients. The key ingredients include: 1 1/2 pounds sweet potatoes, ⅓ cup cream, 3 egg yolks, Whites of 4 eggs, beaten until stiff, 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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