An easy recipe for tasty, savory sweet potato souffles. They are very impressive when they emerge out of the oven, so serve them immediately!
These individual sweet potato soufflés are cheesy and savory. They make a wonderful, festive side dish. (Another great one is this savory carrot souffle).
It’s an easy recipe – I cook the sweet potatoes in the microwave so they are ready fast, and I mix the souffle ingredients in the food processor.
I use blanched almond flour in this recipe. You can use the same amount of all purpose flour if you prefer – it hardly changes the nutritional values, but it does add gluten, of course.
I don’t bother with separating the egg whites and whipping them. The suffles puff up quite nicely thanks to the whole eggs and thanks to the thorough processing in the food processor, which adds quite a bit of air to the mixture.
Although these sweet potato soufflés rise quite a bit in the oven, they do slowly deflate as they cool, so make sure you bring them to the table right away, for an impressive presentation.
Sweet Potato Soufflé
- 2 tablespoons soft unsalted butter for the ramekins
- 2 medium sweet potatoes, about 1 lb. total weight
- 2 tablespoons unsalted butter, melted
- 1/2 cup whole milk
- 4 large eggs, lightly beaten
- 1/2 cup shredded sharp cheddar
- 1/4 teaspoon garlic powder
- 1/4 cup blanched finely ground almond flour
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon white pepper
- Preheat oven to 350 degrees F. Generously butter eight 1/3-cup ramekins and place on a rimmed baking sheet lined with foil.
- Pierce the sweet potatoes with a fork. Microwave on high 10 minutes or until tender, rotating after 5 minutes. Let stand 5 minutes until cool enough to handle. Peel the potatoes and cube. Place in food processor with the butter and process until smooth.
- Add the remaining ingredients and process until smooth.
- Spoon the mixture into the prepared ramekins. Bake 30 minutes, or until the sweet potato soufflés are puffy, golden, and set. Serve immediately.