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!
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.
* 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.