Brandied Sweet Potato Soufflé is another showstopper out of my mom’s recipe files. This scrumptious dish can be served as either an unusual side dish or wonderful dessert.
Show-Stopping Sweet Potato Soufflé
I love sweet potatoes, in just about any form. Until I discovered this recipe for Brandied Sweet Potato Soufflé in my mom’s recipe files, my favorite way to prepare them was as Sweet Potato Fries. But this recipe wowed not just me, but Robert and our friends as well. It’s our new fav!
What is Sweet Potato Soufflé
A soufflé is a light, puffy baked dish that is comprised of beaten egg whites and a flavorful base. In this crowd-pleasing Sweet Potato Soufflé, beaten egg whites are folded into a flavorful base of puréed roasted sweet potatoes, bandy, milk, butter, nutmeg, a bit of lemon zest and egg yolks, then baked until light and fluffy. The result is a scrumptious, super flavorful soufflé with just the right amount of sweetness – with no added sugar!
How to Make Brandied Sweet Potato Soufflé
- Preheat oven and prep dish.
Preheat oven to 400 degrees. Butter a 1-quart soufflé dish and coat inside with fine bread crumbs, tilting and turning dish to coat sides completely. - Roast sweet potatoes.
Place sweet potato cubes in a large roasting pan; toss with olive oil and sprinkle with kosher salt to taste. Roast, stirring occasionally, about 30 to 35 minutes or until very soft. - Purée potatoes.
Cool potatoes to room temperature, then transfer to a food processor or blender. Pureé until smooth, to yield 2 cups. (Freeze any extra for other use.) - Blend potatoes with other ingredients.
In a small saucepan (or glass bowl in the microwave), heat the milk until hot but not boiling. Place hot milk in the bowl of an electric mixer and beat together with the sweet potato, butter and brandy, mixing until smooth. With machine running, add the cayenne, nutmeg, salt, lemon zest and 4 egg yolks. - Beat egg whites.
In a clean bowl, beat the 4 egg whites until stiff peaks form (do not over beat). - Finish soufflé and bake.
Fold egg whites into sweet potato mixture; pour into prepared soufflé dish. Bake for 25 to 30 minutes or until well puffed and browned on top. Serve immediately.
Serving Suggestions for Sweet Potato Soufflé
I frequently serve this Brandied Sweet Potato Soufflé on Thanksgiving as a side dish, but it also makes a wonderful dessert too.
What’s the difference between sweet potato soufflé and casserole?
Sweet potato soufflé will be lighter in texture, due to the addition of beaten egg whites. Air that is trapped in the egg whites expands when the soufflé is baked, making it rise and become light.
Yes, you can make this soufflé ahead! You have two choices:
* Partial make ahead. Roast and purée the sweet potatoes up to 2 days ahead, cover, and refrigerate. Bring to room temperature before finishing the recipe.
* Bake ahead and reheat. Prepare and bake the soufflé up to 2 days ahead, cool completely, wrap well and refrigerate. Bring to room temperature and reheat in a 350-degree oven for around 15 minutes.
As mentioned in the make-ahead instructions, if you make this soufflé ahead – or have leftovers – cool completely, wrap well, and refrigerate. To reheat, bring to room temperature and place in a 350-degree oven for around 15 minutes.
Yes, you can use canned sweet potatoes in this recipe, and skip the first 3 steps in the instructions.
What’s the difference between Sweet Potatoes and Yams?
By the way, not sure about the difference between a sweet potato and a yam? And did you know that what most of us think of as a yam isn’t really a yam? Find the answers on my post “Yams or Sweet Potatoes?” But before you head over there, pin this recipe now to save for later!
Brandied Sweet Potato Souffle Recipe
Brandied Sweet Potato Soufflé is a showstopper out of my mom’s recipe files, that can be served as either a side dish or dessert. The flavor of the sweet potatoes is enhanced by roasting, then adding in brandy, milk, butter, nutmeg, lemon zest and eggs. The end result is the perfect amount of sweetness – with no added sugar!
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 minutes
- Yield: 6 to 8 servings 1x
- Diet: Gluten Free
Ingredients
- 1 to 2 tablespoons fine, dry bread crumbs
- 2 very large sweet potatoes, peeled and cut into 1-inch cubes
- 2 teaspoons olive oil
- Kosher salt, to taste
- 1/2 cup whole milk
- 4 tablespoons butter, softened
- 1/4 cup brandy
- 1/8 teaspoon cayenne
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt, or more to taste
- 1 generous teaspoon lemon zest
- 4 eggs, separated
Instructions
- Preheat oven to 400 degrees.
- Butter a 1-quart soufflé dish and coat inside with fine bread crumbs, tilting and turning dish to coat sides completely.
- Place sweet potato cubes in a large roasting pan; toss with olive oil and sprinkle with kosher salt to taste. Roast, stirring occasionally, about 30 to 35 minutes or until very soft. Cool slightly, then transfer to a food processor. Pureé until smooth to yield 2 cups. (Freeze any extra pureé for other use.)
- In a small saucepan (or glass bowl in the microwave), heat the milk until hot but not boiling.
- In the bowl of an electric mixer, beat together the hot milk, mashed sweet potato, butter and brandy, mixing until smooth. With machine running, add the cayenne, nutmeg, salt, lemon zest and 4 egg yolks.
- In a clean bowl, beat the 4 egg whites until stiff peaks form (do not overbeat). Fold egg whites into sweet potato mixture; pour into prepared soufflé dish. Bake for 25 to 30 minutes or until well puffed and browned on top. Serve immediately.
Notes
Gluten free: use gluten free breadcrumbs.
Variation: 2 more beaten egg whites can be added for a lighter soufflé.
- Category: side dishes, desserts, gluten free, easy entertaining
- Method: Bake
- Cuisine: French
