Gourmet Sweet Potato Soufflé

This sweet potato soufflé is easier to make than it looks for an elegant and impressive baked sweet potato side dish for Thanksgiving or Easter.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 251 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 cup heavy cream
• 5 large eggs
• 0.5 cup butter, melted
• 0.5 teaspoon ground cinnamon
• 0.75 cup white sugar
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 3.5 pounds sweet potatoes, peeled and diced

Recipe Instructions

Step 1

Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).

Step 2

Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature.

Step 3

Bring a large pot of lightly salted water to a boil over medium-high heat. Add sweet potatoes, cover, and cook until soft, about 10 minutes. Drain and set aside.

Step 4

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart soufflé dish. Sprinkle the dish with 1 tablespoon white sugar, shaking the dish to evenly coat the bottom and sides.

Step 5

Place sweet potatoes into the bowl of a food processor. Add eggs, cream, 3/4 cup sugar, butter, vanilla, salt, cinnamon, cloves, and nutmeg. Process until mixture is smooth. Pour into prepared soufflé dish.