Real Sweet Potato Souffles

Real Sweet Potato Souffles rising high out of ramekins, with a moist pillowy texture. With a hint of pumpkin pie spice these light and airy souffles are perfect holiday desserts. Use your blender to help make this sweet potato souffle recipe easy!

WHEN A SOUFFLE IS NOT A SOUFFLE

May I discuss a little pet peeve with you today?

I hate things that pretend to be something they are not.

That is why you will NEVER find a tofurkey recipe on ASP, or anything with artificial sweeteners. No judgement on those that use these things, I just have a stigma about them and personally will not use them in my cooking.

I’m weird like that…

So you can only imagine how I react when someone calls mashed sweet potatoes buried under a pile of marshmallows “Sweet Potato Souffle.”

It’s profane. It’s blasphemous. It’s scandalous. A complete violation against real souffles, of the worst degree!

Don’t get me wrong, I like mashed sweet potatoes. Let’s just not call them something they aren’t, ok?

(Obviously, this is a personal problem.)

A REAL SWEET POTATO SOUFFLE

A real souffle, of any variety, begins with a custard (egg yolk base) that is gently folded into whipped egg whites. This causes the batter to puff up over the top of the baking dish for an impressive display, that “pops” when you break the surface. You must be super careful not to over mix the batter, or else the whipped egg whites lose their fluffiness and cause the souffle to fall.

Real Souffles deflate as they cool, so it is important to serve them immediately right out of the oven.

Although there is a certain “cautious rush” that must take place when baking souffles, the texture is indescribably tender, cloud-like even, with a silky quality that is hard to beat.

They are usually well worth the effort!

But the grand thing about this particular sweet potato souffle recipe… It is made in the blender, so the effort is virtually eliminated!

HOW TO MAKE REAL SWEET POTATO SOUFFLES

These little beauties are perfectly spiced with fall flavors and just sweet enough to make them addictive, not cloying sweet. There are no artificial ingredients, so you can fully enjoy every indulgent bite of wholesome goodness!

WHAT YOU NEED TO MAKE SWEET POTATO SOUFFLES

• Whole milk
• Pumpkin pie spice
• All-purpose flour
• Salt
• Sweet potatoes – baked and peeled
• 4 egg yolks and 8 egg whites
• Sugar
• Cornstarch
• Powdered sugar – for dusting

Wondering what to do with those four extra egg yolks? Keep them stored in an airtight container in the fridge for up to three days, and use them to make a tangy Caesar salad dressing or decadent homemade ice cream!

HOW TO MAKE SWEET POTATO SOUFFLES IN A BLENDER

You will seriously be amazed at how easily this souffle recipe comes together when you use a blender to do the mixing work!

Tip: To make this recipe even easier, I recommend that you prepare your baked sweet potatoes up to a week in advance and keeping them in an airtight container, in the fridge, until you’re ready to make the souffles. They’ll be nice and cool to handle, and the remainder of the recipe will take only 30 minutes to make.

Just remember to plan your timing right to enjoy these sweet potato souffles fresh from the oven for dessert!

STEPS FOR MAKING MY SWEET POTATO SOUFFLE RECIPE

1. Prepare your sweet potatoes in advance by gently poking with a fork several times and baking on a foil-lined cookie sheet at 400 degrees F for approximately 45 minutes, until soft. Once done, you’ll want the potatoes to cool completely before peeling.

2. To make the souffles: Preheat the oven to 400 degrees F, and move the oven rack to the center position. Prep six ramekins with butter and sugar to prevent the souffle from sticking to the sides as it rises.

3. I use my Blendtec WildSide Blender to blend together the milk, pumpkin pie spice, egg yolks, flour, salt, and sweet potato flesh until completely smooth. Pour this batter into a bowl and set aside.

4. Rinse the blender jar with hot soapy water and dry thoroughly. Then place the egg whites, sugar, and corn starch in the blender. Blend on a low setting until very frothy. The egg whites will not whip into a meringue like a traditional mixer because they will not get enough air in the blender, however, “very frothy” will do the trick for this souffle recipe!

GET THE COMPLETE REAL SWEET POTATO SOUFFLES RECIPES BELOW!

5. Pour the frothy egg whites over the sweet potato mixture, and gently fold in with a spatula. Do not over mix!

6. Pour the mixture evenly into the prepared ramekins and bake for approximately 25-30 minutes. The souffles should rise beautifully above the tops of the ramekins, like perfectly fluffy clouds.

7. Remove from the oven, lightly dust with powdered sugar and serve immediately.

That’s right. A 3 minute preparation and less than 30 minutes in the oven to make decadent sweet potato souffles. Using your blender.

Real ones!

You’re welcome.

MORE SCRUMPTIOUS SWEET POTATO RECIPES

• Twice Baked Sweet Potatoes
• The Ultimate Mashed Sweet Potatoes
• The Best Sweet Potato Pie
• Garlic Butter Scalloped Sweet Potatoes
• Sweet Potato Crusted Salmon Sheet Pan Dinner
• Baked Sweet Potato Chips Recipe

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Sweet Potato Souffles

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Real Sweet Potato Souffles rising high out of ramekins, with a moist pillowy texture. Just the right amount of sweetness with a hint of pumpkin pie spice create a light and airy souffle that's the perfect holiday dessert. Use your blender to help you make my easy sweet potato souffle recipe!

Servings: 6

Ingredients

US Customary - Metric

• 1 cup whole milk
• 1 tablespoon  pumpkin pie spice
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons salt
• 2 sweet potatoes baked and peeled
• 4 egg yolks
• 8 egg whites
• 1/3 cup sugar
• 2 teaspoons cornstarch
• Powdered sugar for dusting

Instructions

• Prepare ahead: Baked two average-side sweet potatoes at 400 degrees F, for 45 minutes— or until soft. Cool completely. *
• Preheat the oven to 400 degrees F and move the top rack down to the center. Butter and sugar six 8-ounce ramekins and set them on a cookie sheet.
• Place the milk, pumpkin pie spice, egg yolks, flour, salt and sweet potato flesh in the blender. Blend on high until completely smooth. Then pour the mixture into a bowl.
• Rinse the blender jar with hot soapy water and dry thoroughly. Then place the egg whites, sugar and corn starch in the blender. Blend on a low setting until very frothy. (The egg white will not whip into a meringue because they will not get enough air in the blender, but "very frothy" will do the trick!)
• Pour the frothy egg whites over the sweet potato mixture and fold in.
• Pour the mixture evenly into the prepared ramekins and bake for approximately 25-30 minutes, until they rise high above the ramekins.
• Remove from the oven, dust with powdered sugar and serve immediately.

Notes

* I usually cook my sweet potatoes earlier in the week so I can make the souffles quickly when I'm ready. Just keep in an airtight container in the fridge until ready to peel and use.

 

Nutrition

Serving: 1souffle, Calories: 194kcal, Carbohydrates: 29g, Protein: 9g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 134mg, Sodium: 696mg, Potassium: 294mg, Fiber: 2g, Sugar: 16g, Vitamin A: 6385IU, Vitamin C: 1.7mg, Calcium: 94mg, Iron: 1.4mg

Course: Dessert, Holiday, Side Dish

Cuisine: American, French

Author: Sommer Collier

Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Disclosure: Blendtec provided the blenders for this giveaway. As always, all opinions are my own.

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