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French Style Sweet Potato Soufflé

French-Style Sweet Potato Soufflé

A light and airy sweet potato soufflé with a delicate French-inspired flavor profile, perfect for a special occasion or a comforting weeknight dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert, Side Dish
Cuisine: American, French-inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 large Sweet Potatoes peeled and cubed
  • 1/2 cup Whole Milk
  • 1/4 cup Unsalted Butter
  • 1/4 cup All-Purpose Flour
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Cloves
  • 4 Large Eggs separated
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract

Equipment

  • Saucepan
  • 8-inch soufflé dish
  • Whisk
  • Potato masher or food processor
  • Mixing bowls

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Grease and flour an 8-inch soufflé dish.
  2. Boil or steam cubed sweet potatoes until tender (15-20 minutes). Drain and mash thoroughly.
  3. Make the béchamel: Melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes, then gradually whisk in milk until thickened. Remove from heat and stir in salt, nutmeg, cinnamon, and cloves.
  4. Combine mashed sweet potatoes, béchamel, sugar, and vanilla extract in a bowl.
  5. Whisk egg yolks until light. Gradually whisk into the sweet potato mixture.
  6. Beat egg whites with a pinch of salt until stiff peaks form. Gently fold into the sweet potato mixture in three additions.
  7. Pour batter into the prepared soufflé dish. Bake for 35-40 minutes, or until puffed and golden brown.
  8. Serve immediately.

Notes

For a richer flavor, use brown sugar instead of granulated sugar. A sprinkle of powdered sugar before serving adds a touch of elegance. Leftovers can be stored in the refrigerator for up to 2 days, but the soufflé is best enjoyed fresh.