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French Style Sweet Potato Soufflé

French Style Sweet Potato Soufflé

A light and airy sweet potato soufflé with a creamy béchamel base, perfect as a side dish or light main course. This recipe is easy to follow and delivers a delicious, elegant result.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, French
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 large Sweet Potatoes peeled and cubed (about 1.5 lbs)
  • 1/4 cup Unsalted Butter
  • 1/4 cup All-Purpose Flour
  • 2 cups Whole Milk warmed
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cinnamon
  • 4 Large Eggs separated
  • 1/4 cup Granulated Sugar

Equipment

  • Saucepan
  • Mixing Bowls (2)
  • Whisk
  • Potato Masher or Ricer
  • 8-inch soufflé dish
  • Oven

Method
 

Instructions
  1. Boil or steam cubed sweet potatoes until very tender (15-20 minutes). Drain well and mash thoroughly. Let cool slightly.
  2. Melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes, until a smooth paste forms (roux).
  3. Gradually whisk in warm milk until thickened. Simmer for 2-3 minutes, stirring.
  4. Stir in salt, nutmeg, and cinnamon. Add mashed sweet potatoes; combine well.
  5. Whisk egg yolks. Temper with 1/4 of the warm mixture, then add to the rest and stir.
  6. Beat egg whites with a pinch of salt until stiff peaks form. Gently fold into the sweet potato mixture in three additions.
  7. Preheat oven to 375°F (190°C). Pour into a greased 8-inch soufflé dish. Sprinkle with sugar.
  8. Bake for 35-40 minutes, until puffed and golden. Do not open the oven door during baking. Serve immediately.

Notes

For a richer flavor, use brown sugar instead of granulated sugar. You can also add a pinch of ground ginger or allspice for extra warmth. Leftovers can be stored in the refrigerator for up to 2 days, but the soufflé will not retain its airy texture.