Sweet Potato Souffle Recipe

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Airy and smooth, yet rich and filling, this wonderful souffle can be served as a terrific Thanksgiving or Christmas side dish, or serve it with a side salad for a special luncheon.
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  • 3 pounds sweet potatoes
  • 6 tablespoons unsalted butter
  • 1/2 cup half-n-half
  • 1/2 cup Gouda cheese - shredded
  • 2 tablespoons brown sugar
  • 2 teaspoons fresh thyme - chopped
  • 1 teaspoon dried leaf sage
  • salt and pepper to taste
  • 3 eggs
Container: 8x11 baking dish, large mixing bowl, mixer
2 hrs
45 mins
3 hrs
  • Preheat oven to 350° F.
  • Place sweet potatoes on a baking sheet and bake until tender, approximately 1 1/2 hours.
  • Remove the potatoes from the oven, split them down the middle and allow them to cool until easy to handle.
  • Scoop sweet potoates out of the skins and into a large mixing bowl.
  • Add the butter, half and half, cheese, sugar, thyme, sage, salt and pepper.
  • Use a hand held mixer and beat all together until thoroughly combined.
  • Beat in the eggs, one at a time, beating well after each addition.
  • Transfer the mixture to a greased 8x11 baking dish.
  • Bake in a 425° F. oven for 15 minutes.
  • Reduce heat to 400° F. and bake for another 30 minutes or until the potatoes are lightly puffed and browned.
  • Allow the souffle to rest for 10 minutes before serving.
  • Sprinkle with additional shredded cheese if desired.
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