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Sweet Potato Souffles

 Sweet Potato Souffles
This is a delightfully new way to enjoy sweet potatoes. I know you'll agree these souffles are light, smooth and delicious.—Mary Kay Dixson, Decatur, Alabama
2 ServingsPrep: 35 min. Bake: 35 min.


  • 4 teaspoons sugar, divided
  • 1 large sweet potato (about 12 ounces), peeled and cubed
  • 1 teaspoon lemon juice
  • 1/2 to 3/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon butter
  • 4 teaspoons all-purpose flour
  • 1/2 cup milk
  • 2 eggs, separated
  • 1/4 cup miniature marshmallows


  • Grease two 2-cup souffle dishes or custard cups; sprinkle each with
  • 1/2 teaspoon of sugar. Set aside. Place sweet potato in a saucepan;
  • cover with water. Cover and cook until tender, about 10-15 minutes;
  • drain well. Add lemon juice, salt and nutmeg. Mash potato mixture;
  • set aside to cool.
  • In another saucepan, melt butter; stir in flour and remaining sugar
  • until smooth. Gradually add milk; cook and stir until thickened and
  • bubbly. Remove from the heat.
  • Beat egg yolks in a small bowl; stir in mashed potato. Combine potato
  • and milk mixture; set aside. In a bowl, beat egg whites until stiff
  • peaks form; gently fold into potato mixture.
  • Spoon into prepared dishes. Top with marshmallows. Bake, uncovered,

2 of 2

Sweet Potato Souffles (continued)

Directions (continued)

  • at 350° for 35-38 minutes or until a knife inserted in the
  • center comes out clean. Serve immediately. Yield: 2 servings.
Nutritional Facts: 1 serving (1 each) equals 341 calories, 13 g fat (6 g saturated fat), 236 mg cholesterol, 754 mg sodium, 46 g carbohydrate, 3 g fiber, 11 g protein.