Fluffy sweet potato souffle
You guys, if there is a vegetable dish that makes me sigh with pleasure Every-Single-Time-I-Eat-It, it’s this easy sweet potato souffle (video below!). With a luscious, creamy center and a melted cheese topping, it’s one of my all-time favorite holiday side dishes. But it’s also a fabulous vegetarian anytime dinner when paired with a salad. Best of all, it’s really easy to prepare, and it can be made in advance. (It’s also naturally gluten-free, of course!)
Easy Sweet Potato Souffle
Unlike traditional souffles, there’s no separating of eggs or beating of whites in this recipe—instead everything gets buzzed up right in the food processor. Boiled sweet potatoes are combined with nutty Comté cheese (you could go for a mild Gruyere instead), eggs, half-and-half, cinnamon, nutmeg and a hint of brown sugar for an irresistible sweet-and-savory flavor. Sigh. (Told you.)
Can you make the sweet potato souffle ahead of time?
Yes! This sweet potato souffle is perfect for the holidays or for busy weeknights, as it can be completely assembled the day before. It’s a staple on my Thanksgiving table, and I love that I can make it on Wednesday, then bake it off on Thursday when the turkey comes out of the oven (woohoo!!). It’s hefty enough to be a main course for vegetarians, but it’s also a lovely side dish alongside roasted meats.
Savory Sweet Potato Souffle Cooking Tips:
- You’ll need a food processor for this recipe. I recommend this 14-cup Cuisinart, which is a total workhorse (it’s the model I feature in my book, The Food Processor Family Cookbook!).
- I bake the souffle in a 2-quart baking dish. You could use a classic round souffle dish or any deep casserole dish (the one I used was given to me as a gift years ago, but I also love this Emile Henry 2-quart baking dish).
- The souffle can be completely assembled in advance. Spread it in the baking dish, add the cheese, then cover it with plastic wrap and refrigerate it overnight. Just be sure to let it sit at room temperature for 30-60 minutes to come to room temperature before baking.
Other holiday dishes to try:
- Creamy Homemade Mashed Potatoes
- Stuffed Honeynut Squash
- Caramelized Brussels Sprouts & Mushrooms with Fried Shallots
- The BEST Easy Cranberry Sauce
- Maple Roasted Acorn Squash Wedges
How to make sweet potato souffle VIDEO!
Get the recipe!
Sweet Potato Souffle Casserole
Ingredients
- Butter or oil for baking dish
- 3 pounds sweet potatoes (about 3 large potatoes), peeled and cut into 1-inch chunks
- 1 tablespoon plus 1 teaspoon kosher salt, divided
- 4 tablespoons butter, cut into pieces
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 tablespoons brown sugar
- ¼ teaspoon pepper
- ½ cup half-and-half
- 3 large eggs
- 4 ounces Comté or Gruyère, shredded (2 scant cups shredded)
Instructions
- Preheat the oven to 425˚F. Butter or oil a 2-quart baking dish.
- Place the potatoes in a large pot, and cover them with an inch or two of cold water. Add 1 tablespoon of the salt. Cover and bring to a boil. Reduce the heat to a simmer and cook, uncovered, until the potatoes are tender, about 8-10 minutes.
- Drain the potatoes, and immediately transfer them to a food processor. Add the butter, and process until smooth. Add the cinnamon, nutmeg, brown sugar, pepper, half-and-half and remaining 1 teaspoon of salt. Process until combined. Let the mixture cool slightly, then add the eggs. Process until light and fluffy. Add half of the Comté and pulse until combined.
- Transfer the mixture to the prepared baking dish, and smooth out the top with a spatula. Sprinkle with the remaining Comté. Bake 25 to 30 minutes, or until slightly puffed and golden on top. Serve warm.
Notes
- You’ll need a food processor for this recipe. I recommend this 14-cup Cuisinart, which is a total workhorse (it’s the model I feature in my book, The Food Processor Family Cookbook!).
- I bake the souffle in a 2-quart baking dish. You could use a classic round souffle dish or any deep casserole dish (the one I used was given to me as a gift years ago, but I also love this Emile Henry 2-quart baking dish).
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Absolutely delicious! I used parmesean cheese instead of Comte as it was what I had, and used half and half with cornstarch, but it was really yummy. Thanks so much for the great recipe!
I LOVE THIS!! I will never make sweet potatoes any other way. Sometimes I add pecans to the top halfway through baking.
I brought this to our Friendsgiving dinner and it was a hit! Very yummy, thanks! And cute video 🙂 I’ll definitely be making this soufflé again!
Hooray! I’m so glad you liked it, Katy!
Can I freeze this, you think? I’m doing Thanksgiving prep!
You are my hero for starting your Thanksgiving prep now!! Unfortunately I’ve never tried freezing the souffle (it never lasts long enough in my house ?) so I hesitate to give you a concrete answer. While I “think” it would work, I’m not sure if it would affect the texture. If you do try it, I would freeze it unbaked then bake it directly from the freezer, increasing the cooking time as needed. Good luck, and keep me posted!