Sweet potato, aka, yam is either loved by you or hated, but that does not mean you cannot enjoy sweet dishes made out of it. Whatever your preference, you are absolutely going to love Sweet potato souffle. It is a very common side dish in American households on Thanksgiving or Christmas. Any souffle needs to be done by whipping egg whites to a stiff consistency and mixing with the heavy mixture in a cut-and-fold method with the flour and main ingredient mix. A bunch of confusing recipes can be found on the internet, which is why here you can find as many sweet potato souffle recipe by popular chefs as possible and a review of the taste.
Sweet Potato Souffle Recipe by Chef Holly Chute
This recipe is put up as the first one to try because Chef Holly’s recipes are always elegant yet light and healthy. If you are gonna try multiple recipes it makes sense to not bloat yourself in the beginning.
Preparation time: 1 hour 15 minutes
Ingredients:
- 8 cups sweet potatoes
- 2 cups of almond milks
- ¼ cup of agave nectar
- ½ cup egg whites
- 1 teaspoon cinnamon
- ¼ nutmeg
- Pinch ground clubs
Directions:
- Preheat the oven at 180.
- Take small souffle cups(Ramekin) and spray it with cooking spray.
- Peel the potatoes and dice them into pieces. Boil the potatoes and mash them together in a pan.
- Mix the potatoes with almond milk, agave nectar, cinnamon, nutmeg, and a pinch of ground clubs.
- Beat the eggs till it forms soft peaks. Fold egg whites into the potato mixtures, pour it into the souffle cups also known as Ramekin.
- Take a tray and pour water on it and then put the Ramekins on a small elevated platform and bake it at 180 for 20 minutes.
- Take it out of the oven after 20 minutes and then serve as it temps down a little.
This is definitely, hands down, the healthiest recipe. It tastes just the right amount of sweet and a little salty. Perfect side dish for a heavy meal. It is light, fluffy, not extra creamy, the texture of the potato can still be felt. And this is absolutely a recipe for every health consious person or light eaters out there.
Sweet Potato Souffle Recipe by Chef Tina Hayes
Chef Tina is a very popular chef and is also the co founder of Health chef. Her recipe is a little prone to the gourmet style.
Preparation Time: 1 hour 30 minutes
Ingredients:
- 3.5 pounds of sweet potatoes.
- 1 tablespoon of white sugar
- 5 large eggs
- 1 cup heavy cream
- ¾ cup of white sugar
- ½ cup butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground Nutmeg
Direction:
- Take a large pot, pour a lot of water and a little salt in it. Then let it boil. Then add the sweet potatoes and boil till they turn completely soft.
- Put the peeled and diced boiled potatoes in a pan and mash it with one cup of heavy cream,½ cup butter, melted, 1 teaspoon vanilla extract, 1 teaspoon salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground Nutmeg and mix it well.
- Then take your Ramekins , spray it with cooking spray and coat it with a little amount of sugar.
- Preheat the oven in 190 for 20 minutes.
- Beat the egg whites till it forms soft peaks then fold it with the potato mixture.
- Pour the entire mixture into the ramekins.
- Put it into the oven for 40 minutes at 175.
- Serve it at room temperature.
Due to the use of heavy cream, even though the dish was nice it turned out to be heavy on the stomach. If this recipe is being followed, we would suggest light lunch. This is more like a sweeter replacement of fluffy mashed potatoes.
Sweet Potato Souffle Recipe by Chef Victoria Shearer
Preparation Time: 1 hour 30 minutes
Ingredients:
- 2 pounds of sweet potatoes.
- 1 tablespoon of white sugar
- 1 large eggs
- ¼ cup of evaporated skim milk
- ¼ cup of brown sugar
- 2 tablespoon of butter, melted
- 1 teaspoon salt
- 1 teaspoon salt
- ½ lemon juice
- ¼ cup seedless raisins.
- ¼ teaspoon ground Nutmeg
- 9 ounce miniature marshmallow and shredded coconut.
Direction:
- Preheat the oven to 350 degrees.
- Peel the potatoes and dice it. Place sweet potatoes in a large pot with salted water to cover. Bring to boil over high heat.Then cook it for 15 minutes to turn it soft.
- Place warm sweet potatoes and butter in a large bowl and whip with an electric mixer.
- Add brown sugar, raisins, nutmeg, evaporated milk, salt, egg, lemon rind, lemon juice, and chopped pecans. Mix well.
- Coat a 10-inch round or 9×9-inch baking pan with cooking spray. Transfer sweet potato mixture to baking pan and bake for 30 minutes.
- Serve it at room temperature.
This one has got a little twist of half a lemon and is definitely on the sweeter side. Although it was not extremely heavy you did not
Absolutely loved it. It felt more like a dessert than a side dish.
Sweet Potato Souffle Recipe by Allison
Preparation Time: 1 hour 15 minutes
Ingredients:
- 4 medium-sized sweet potatoes
- ¼ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 large eggs
- ½ cup cream, half and half, or whole milk
- 8 tablespoons unsalted butter, melted
- 1½ teaspoons pure vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- couple pinches salt
- ½ cup finely chopped pecans
Direction:
- Preheat the oven to 350°F. Lightly grease an 8×8 baking dish and set aside.
- Peel and chop the sweet potatoes (you should have around 10 cups). Place in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain well, return to the pot, and mash the potatoes. You should have around 4 cups of mashed sweet potatoes.
- Whisk granulated sugar, brown sugar, eggs, cream/milk, melted butter, vanilla and salt. Add the egg mixture and the mashed sweet potatoes to a large mixing bowl or the bowl of a food processor. Mix with a hand mixer (or process with a food processor) until the mixture is smooth and combined. Pour the potatoes into the baking dish.
- Combine brown sugar, flour, cinnamon, salt, and pecans (use a fork). Add softened butter and use your fingers to blend the butter into the flour mixture until well combined (it should resemble wet sand).
- Sprinkle the topping over the sweet potato mixture and bake in the middle of the oven for 30-40 minutes, until the topping is golden brown
- Serve it at room temperature alongside Turkey.
This one is definitely the tastiest one but it is way too heavy as a side and the pecans really gives it more of a tart vibe than souffle.
Conclusion
So if your family and friends are coming over for dinner, this creamy, rich, and delicious side dish topped with oven-roasted pecans and a sprinkle of cinnamon sugar can make them complete their appetite. Don’t forget to comment down below and share your experience. Happy cooking!
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