Sweet Potato Soufflé | Life, Love, and Good Food
5 from 1 vote

Sweet Potato Soufflé

Sweet Potato Soufflé - a great addition to any Thanksgiving table.
Course Dessert
Cuisine American
Keyword souffle, sweet potato
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6
Author sheilathigpen


  • 1 cup milk
  • 1 tablespoon pumpkin pie spice
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 baked and peeled sweet potatoes
  • 4 egg yolks
  • 8 egg whites
  • 1/3 cup sugar
  • 2 teaspoons corn starch
  • Powdered sugar for dusting


  • First, bake the sweet potatoes and cool completely. (400 degrees for 45 minutes or until soft.)
  • Preheat oven to 400 degrees. Butter six 8 ounce ramekins and sprinkle the insides with sugar. Place ramekins on a cookie sheet.
  • Combine milk, pumpkin pie spice, egg yolks, flour, salt and sweet potato flesh until completely smooth, either in a blender or with a mixer.
  • Mix the egg whites, sugar and corn starch together on low until very frothy. (If re-using the blender, be sure to wash and dry the container thoroughly before adding the egg whites. If using a mixer, whip the egg whites until frothy--no need for stiff peaks.)
  • Fold the frothy egg whites into the sweet potato mixture gently, then pour evenly into the prepared ramekins.
  • Bake for 25-30 minutes or until the soufflés rise high above the ramekins. Remove from the oven and dust with powdered sugar. Serve immediately with whipped cream, if desired.


Original recipe by A Spicy Perspective
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