Sweet Potato Souffle Casserole
This luscious and creamy sweet potato souffle is the perfect special occasion side dish or vegetarian main course. With a luscious, creamy center and a melted cheese topping, it’s one of my all time favorite holiday side dishes, and it’s also a fabulous vegetarian anytime dinner when paired with a salad (it’s one of my husband’s favorite weeknight dinners). Best of all, it’s really easy to prepare, and it can be made in advance!! The soufflé gets whipped up right in the food processor using boiled sweet potatoes, nutty Comté cheese (you could go for a mild Gruyere instead), eggs, half-and-half, cinnamon, nutmeg and a hint of brown sugar. It has an irresistible sweet-and-savory flavor. You can use a classic round soufflé dish or any 2-quart baking dish.
Servings: 6 people
- 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
- ⅛ 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)
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.
Do Ahead: The souffle can be assembled and refrigerated overnight (add the cheese, then cover the dish with plastic wrap and refrigerate). Just be sure to let it sit at room temperature for 30-60 minutes to come to room temperature before baking. Leftovers are delicious and can be refrigerated for up to 5 days.
- 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).