Sweet Potato Souffle Recipe
Sweet Potato Souffle Recipe photo by Taste of Home

Sweet Potato Souffle Recipe

Publisher Photo
It's easy to see why this pretty orange side dish is a seasonal favorite for my family.—Linda Hoffman, Fort Wayne, Indiana
TOTAL TIME: Prep: 20 min. Bake: 40 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + standing
MAKES: 6 servings

Ingredients

  • 3 large sweet potatoes (about 3 pounds)
  • 2 tablespoons butter
  • 1 egg, lightly beaten
  • 2 egg whites, lightly beaten
  • 1/4 cup packed brown sugar
  • 1 teaspoon rum extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon

Nutritional Facts

Directions

  1. Arrange sweet potatoes in a microwave-safe dish; prick potatoes several times with a fork. Microwave, uncovered, on high for 13-15 minutes or until tender, turning once. Cool slightly.
  2. Cut potatoes in half lengthwise. Scoop out the pulp; discard shell. In a large bowl, mash pulp with butter. Stir in the remaining ingredients.
  3. Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-50 minutes or until heated through. Let stand 10 minutes before serving. Yield: 6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Sweet Potato Souffle in Casserole Cookbook 2001, p226

Nutritional Facts

Reviews for Sweet Potato Souffle

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
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MY REVIEW
Reviewed Sep. 23, 2012

"I would not try this again. It tasted as if something was missing."

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