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.
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!
Peeled and cubed sweet potatoes are roasted, then puréed. Brandy, milk, butter, nutmeg, a bit of lemon zest and egg yolks are added. Lastly, beaten eggs whites are folded in. The end result is a scrumptious, super flavorful soufflé with just the right amount of sweetness – with no added sugar!
I frequently serve this Brandied Sweet Potato Soufflé on Thanksgiving as a side dish, but it also makes a wonderful dessert too.
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 sweet potato is not actually a sweet potato? 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 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!
- 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
- 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.
Gluten free: use gluten free breadcrumbs.
Variation: 2 more beaten egg whites can be added for a lighter soufflé.