Recipes Side Dish Vegetables Sweet Potatoes Sweet Potato Soufflés 4.3 (14) 11 Reviews 7 Photos It's a universal fact that people love puffy food, soufflés being one of the most versatile. As long as you don't knock all the air out of the egg whites in the batter, not much can actually go wrong. Since mashed sweet potato is the base, these souffles are even easier than the traditional method that requires a saucy base. They'll deflate quickly after exiting the oven, so hurry and snap those photos! Serve with cayenne-seasoned maple syrup if you like. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on October 20, 2023 Save Rate Print Share Add Photo 7 7 7 7 Prep Time: 15 mins Cook Time: 25 mins Additional Time: 10 mins Total Time: 50 mins Servings: 4 Yield: 4 5-ounce souffles Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 2 orange-fleshed sweet potatoes 4 large eggs, at room temperature 2 teaspoons butter, at room temperature ¼ cup milk 1 teaspoon kosher salt, or to taste 1 pinch cayenne pepper 4 fried sage leaves Directions Place sweet potatoes on a microwave-safe plate. Prick sweet potatoes with the tip of a knife. Microwave until very soft, about 10 minutes. Let cool briefly until safe to handle. Preheat the oven to 425 degrees F (220 degrees C). Halve sweet potatoes and scoop flesh out into a bowl. Separate egg whites and yolks into individual mixing bowls. Generously butter four 5-ounce ramekins. Transfer 1 cup mashed sweet potato to the bowl of egg yolks. Pour in milk. Season with salt and cayenne. Whisk until smooth, slowly at first and faster once mixture starts to come together. Add a pinch of salt to the egg whites. Beat with a clean whisk until peaks are well-defined but still soft. Transfer 1/2 of the egg whites to the sweet potato mixture. Fold in with a spatula somewhat gently until most of the white streaks disappear. Add the remaining egg whites and fold in very gently, turning the bowl and scraping the sides, until whites are mostly blended in; a few streaks should still be visible. Gently spoon sweet potato mixture into the ramekins. Bake in the preheated oven until fully inflated and browned, about 15 minutes. Garnish with sage. Unmold or serve in ramekins. Chef's Notes: Sometimes even red-skinned sweet potatoes aren't necessarily orange inside; you can scrape the skin to check. Instead of microwaving, feel free to roast them in the oven at 375 degrees F (190 degrees C). I kept these very plain, so as not to distract you, but you can add all sorts of things - cheese, bacon, or herbs, etc. These will also shine as a dessert. Just add some warm spices and maple syrup or brown sugar to the mashed potatoes. I Made It Print 32 home cooks made it! Nutrition Facts (per serving) 220 Calories 7g Fat 30g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 220 % Daily Value * Total Fat 7g 9% Saturated Fat 3g 16% Cholesterol 193mg 64% Sodium 649mg 28% Total Carbohydrate 30g 11% Dietary Fiber 4g 15% Total Sugars 7g Protein 9g 18% Vitamin C 4mg 4% Calcium 91mg 7% Iron 2mg 10% Potassium 572mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.