Sweet Potato Souffle


1 cup Farmers Market Sweet Potato
1 tablespoon butter, plus more for souffle dish
Sugar, for souffle dish
2 tablespoons all-purpose flour
1/2 cup whole milk
3 large eggs, room temperature, separated
1/4 cup maple syrup
1/2 teaspoon ground nutmeg
Whipped cream, (optional)


Preheat oven to 375 degrees. Butter a 1 1/2-quart souffle dish; dust with sugar.

In a medium saucepan, heat butter over medium. Add flour, and cook, stirring, until golden, about 2 minutes. Gradually whisk in milk; simmer, whisking constantly, until thickened, about 1 minute. Remove from heat; mix in sweet potatoes and egg yolks. Stir in maple syrup and nutmeg, and set aside.

Using an electric mixer, beat egg whites with a pinch of salt until stiff peaks form. Whisk 1/4 of whites into sweet potato mixture; using a rubber spatula, gently fold in remaining whites. Pour mixture into
 a prepared dish; place on a rimmed baking sheet. Bake until puffed, 35 to 45 minutes. Serve immediately, with whipped cream, if desired.

One Response

  1. We decided to use this as a desert without the whipped cream or ice cream and loved it. It is more savory than a typical desert and that is my preference. My husband put a little extra Vermont maple syrup on it since I did not have ice cream for him. 🙂 We will make it again.
    I do wish the calories, and sugar specifications were listed on the recipe

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