Sweet Potato Soufflé

Hi again from Spain! I’ve been thinking a lot lately about Thanks Giving as this will be my first time not celebrating the traditional way; at home with friends and family sitting around a big table full of magnificent food.

My favorite dish that I will miss the most is sweet potatoes. I always enjoy a simple mash with melted marshmallows on top–easy to make and delicious! But I decided to look for a new recipe and found this great soufflé. It’s a bit adventurous, especially for those who have never done a soufflé before, but it is definitely worth the try.

As always I recommend using fresh and organic ingredients, if possible, to get the best results!



  • 2 pounds sweet potatoes
  • 1 tablespoon unsalted butter
  • 3 tablespoons sugar
  • ¼ cup mild honey, such as clover
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • teaspoon salt
  • ¼ teaspoon ground ginger
  • ¼ cup plain low-fat yogurt
  • 2 teaspoons freshly squeezed lime juice
  • 8 egg whites, at room temperature
  • teaspoon cream of tartar

Step 1

“Preheat the oven to 425ºF. Scrub the sweet potatoes and pierce in several places with a sharp knife. Line a baking sheet with foil and place the potatoes on top. Bake for 45 minutes to an hour, depending on the size of the potatoes, until thoroughly soft and beginning to ooze. Remove from the heat and let cool.”

Step 2

“Adjust the rack to the lower third of the oven and turn the oven down to 400ºF. Rub the inside of a 2-quart soufflé dish or six 1- or 1 1/2-cup soufflé dishes with butter and dust with 2 tablespoons of the sugar, tilting the dish to coat evenly.”

Step 3

“Peel the potatoes and puree in a food processor fitted with the steel blade. Add the honey, cinnamon, nutmeg, salt, ginger, yogurt, and lime juice and mix together well.”

Step 4

Use an electric beater and beat the eggwhites at medium speed. Add the cream of tartar when they begin to foam. Add the remaining tablespoon of sugar when soft peaks begin to form and stop beating when the peaks are stiff but not dry. Stir in 1/4 to the sweet potatoes then fold in the rest. Scrape into the soufflé dish(es). Bake a large soufflé for 20-25min or little ones for 15min. They should be puffed and just beginning to brown. Serve immediately! They should be runny on the inside.

Recipe from Martha Rose Shulman. Found on The New York Times Cooking site.
Featured image from:

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s