Best 20 Potato Soufflé Recipes

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Potato soufflé is a delectable dish that has captured the hearts of food enthusiasts worldwide with its fluffy texture and enticing flavors. Originating from France, this culinary masterpiece has become a staple in many kitchens, gracing both casual family meals and elegant dinner parties. Whether you're a seasoned chef or a home cook looking for a new culinary adventure, this guide will take you on a journey to discover the best potato soufflé recipe for your palate and preferences. From classic soufflés to innovative twists on this timeless dish, we have gathered a collection of delectable recipes that highlight the versatility and limitless possibilities of the potato soufflé.

Here are our top 20 tried and tested recipes!

SWEET POTATO SOUFFLE WITH PECANS



Sweet Potato Souffle with Pecans image

My grandmother makes this sweet potato souffle recipe every Thanksgiving. It's just so full of love and memories (and pecans!) that it needs to be shared. -Natalie Gray, Moreland, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 1 serving.

Number Of Ingredients 10

2 large eggs, beaten
1 cup butter, melted
1/2 cup light corn syrup
1/2 cup sugar
4 cups mashed sweet potatoes
1 (14 ounces) evaporated milk
1 cup packed brown sugar
1/3 cup all-purpose flour
1/3 cup butter, melted
1 cup chopped pecans

Steps:

  • Preheat oven to 350°. Combine eggs, butter, corn syrup and sugar in large bowl until creamy. Add mashed potatoes and milk. Spoon mixture into a greased 2-qt. baking dish. Combine brown sugar, flour, butter and pecans. Sprinkle evenly on top of sweet potato mixture. Bake until puffy and golden brown, about 30 minutes.

Nutrition Facts : Calories 406 calories, Fat 23g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 190mg sodium, Carbohydrate 48g carbohydrate (36g sugars, Fiber 3g fiber), Protein 5g protein.

SWEET POTATO SOUFFLE



Sweet Potato Souffle image

Sweet potato side dish - so good it is almost dessert. Even if you don't like sweet potatoes, you will like this. Originally submitted to ThanksgivingRecipe.com.

Provided by Ricki Heronemus

Categories     Desserts

Yield 9

Number Of Ingredients 11

3 cups cooked and mashed sweet potatoes
¾ cup white sugar
⅓ cup butter, softened
2 ⅓ eggs
1 teaspoon vanilla extract
½ cup milk
1 cup flaked coconut
⅓ cup all-purpose flour
1 cup packed brown sugar
1 cup chopped nuts
⅓ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish.
  • Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
  • Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.

Nutrition Facts : Calories 516.3 calories, Carbohydrate 66.4 g, Cholesterol 85.5 mg, Fat 26.5 g, Fiber 4.7 g, Protein 7 g, SaturatedFat 12.8 g, Sodium 176.7 mg, Sugar 49.2 g

SWEET POTATO SOUFFLE III



Sweet Potato Souffle III image

I get rave reviews for this recipe! It's wonderful for Thanksgiving, and always a hit at family reunions, covered dish dinners, etc. Enjoy!

Provided by Jane Cagle

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

6 sweet potatoes
1 cup white sugar
½ cup milk
½ cup melted butter
1 teaspoon vanilla extract
2 eggs, beaten
½ teaspoon salt
1 cup dark brown sugar
⅓ cup all-purpose flour
⅓ cup melted butter
1 cup chopped pecans

Steps:

  • In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins.
  • Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish.
  • Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.
  • Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well.
  • Allow any potato 'fibers' to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.
  • Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.

Nutrition Facts : Calories 594.8 calories, Carbohydrate 78.3 g, Cholesterol 98.6 mg, Fat 30.6 g, Fiber 4.4 g, Protein 5.6 g, SaturatedFat 13.6 g, Sodium 366.8 mg, Sugar 57.2 g

THREE-CHEESE POTATO SOUFFLE



Three-Cheese Potato Souffle image

Everyday mashed potatoes become appealingly elegant in Kathy Kittell's extra-cheesy souffle. "This casserole bakes up fluffy and golden-and makes a perfect company side dish," she confides from her Lenexa, Kansas kitchen.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 12 servings.

Number Of Ingredients 10

4 cups mashed potatoes (without added milk and butter)
1 cup fat-free milk
1 cup shredded reduced-fat cheddar cheese
2/3 cup shredded reduced-fat Swiss cheese
1/3 cup shredded Parmesan cheese
1/3 cup chopped green onions
1 small onion, chopped
1-1/4 teaspoons salt
1/4 teaspoon pepper
4 large eggs, separated

Steps:

  • In a large bowl, combine the potatoes, milk, cheeses, onions, salt and pepper. Beat egg yolks; stir into potato mixture. In a small bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. , Transfer to a 2-qt. souffle dish coated with cooking spray. Bake, uncovered, at 375° for 40-45 minutes or until golden. Serve immediately.

Nutrition Facts : Calories 153 calories, Fat 5g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 442mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges

OLD SCHOOL SWEET POTATO SOUFFLE



Old School Sweet Potato Souffle image

Complete your Thanksgiving feast with this classic recipe for Sweet Potato Souffle from Food Network.

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

Butter, for casserole
3 pounds sweet potatoes, peeled and cubed
Salt
1 (4.5-ounce) can evaporated milk
1/2 cup brown sugar
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 eggs, beaten
Freshly ground black pepper
1 cup coarsely chopped roasted, salted cashews
1/2 cup mini marshmallows
1/2 cup sweetened shredded coconut

Steps:

  • Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish and set aside.
  • Add the potatoes to a large pot of cold, salted water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Drain in a colander in the sink.
  • Mash the potatoes in a large bowl. Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, salt and pepper, to taste. Mix together until smooth. Pour the mixture into the casserole dish and bake for 25 minutes.
  • In a small bowl, toss together the cashews, marshmallows, and coconut. Remove the casserole dish from oven and top with the cashew mixture. Bake until the marshmallows are lightly toasted, about 5 to 10 more minutes. Remove the casserole from the oven and let cool for 5 minutes before serving.

SWEET POTATO SOUFFLE



Sweet Potato Souffle image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 8

3 pounds sweet potatoes, cubed
1 teaspoon salt
1 1/2 cups softened butter
6 large eggs
1/2 cup self-rising flour
3 cups sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F.
  • Boil the potatoes in water with 1 teaspoon of salt until tender. Drain the potatoes and cool to room temperature. Process the potatoes with remaining ingredients in a blender and pour into a greased 9 by 13-inch casserole pan.
  • Bake in the oven for 1 hour or until set and lightly browned.

SWEET POTATO SOUFFLE



Sweet Potato Souffle image

It's easy to see why this pretty orange side dish is a seasonal favorite for my family.-Linda Hoffman, Fort Wayne, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 8

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

Steps:

  • 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. , Cut potatoes in half lengthwise. Scoop out the pulp; discard shell. In a large bowl, mash pulp with butter. Stir in the remaining ingredients., 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.

Nutrition Facts :

GRANDMA'S SWEET POTATO SOUFFLE



Grandma's Sweet Potato Souffle image

Make and share this Grandma's Sweet Potato Souffle recipe from Food.com.

Provided by food snob mom

Categories     Yam/Sweet Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 cup sugar
1/4 cup butter or 1/4 cup margarine, melted
1/2 cup light corn syrup
2 eggs
3 -4 large sweet potatoes, cooked and mashed
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/3 cup butter or 1/3 cup margarine
1 cup pecans or 1 cup walnuts, chopped

Steps:

  • Combine sugar, butter, syrup and eggs. Add salt, cinnamon, ginger and nutmeg. Beat with mixer until fluffy. Stir in mashed potatoes. Spoon mixture into a greased 2-qt. baking dish.
  • Prepare topping: Mix all topping ingredients together in a small bowl until crumbly.
  • Sprinkle topping over portato mixture and bake in 350 degree oven for 30 minutes.

SWEET-POTATO SOUFFLE



Sweet-Potato Souffle image

Provided by Bryan Miller

Categories     side dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds sweet potatoes
1/3 cup cream
3 egg yolks
Whites of 4 eggs, beaten until stiff
1/8 teaspoon nutmeg
2 teaspoons brown sugar
1 teaspoon butter for greasing dish

Steps:

  • Preheat oven to 400 degrees.
  • Prick the sweet potatoes and place in a baking dish. Put in oven and bake for 45 minutes to 1 hour, or until soft. Remove from oven, slice in half and scoop flesh into a bowl. Using a wire whisk or electric mixer, whip until smooth. Measure 1 3/4 cups. Reserve any remaining potatoes for another use.
  • Lower oven temperature to 350 degrees.
  • In a bowl blend the sweet potatoes and cream. Add the egg yolks, nutmeg and brown sugar, mixing well. Fold in the beaten egg whites.
  • Place the mixture in a buttered 1-quart souffle or baking dish and place in a preheated 350 degree oven. Bake for 35 to 40, or until a knife inserted in the center comes out clean.

Nutrition Facts : @context http, Calories 323, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 15 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 168 milligrams, Sugar 9 grams, TransFat 0 grams

MASHED POTATO SOUFFLE



Mashed Potato Souffle image

Topped with sharp cheddar cheese and whipped cream, this family recipe from TV chef Sarah Mastracco is a luscious side dish.

Provided by Martha Stewart

Number Of Ingredients 9

4 tablespoons unsalted butter, plus more for baking dish
5 pounds russet potatoes, peeled and halved crosswise
1 cup milk
1/2 cup sour cream
4 ounces cream cheese, room temperature
Coarse salt and freshly ground black pepper
1 1/2 cups heavy cream
6 ounces sharp or extra-sharp cheddar cheese, grated on large holes of a box grater
3 tablespoons fresh chopped chives

Steps:

  • Preheat oven to 350 degrees. Butter a large shallow baking dish; set aside.
  • Fill a large pot with 2 to 3 inches of water; set a steamer insert into pot and add potatoes to insert. Cover and steam potatoes until tender and easily pierced with the tip of a sharp knife, about 15 minutes. Pass potatoes through a ricer into a large bowl.
  • In a small saucepan, heat butter and milk over medium heat until butter is melted. Add milk mixture to potatoes, along with sour cream, cream cheese, 1 tablespoon salt, and pepper; fold to combine. Transfer potato mixture to prepared dish.
  • In a medium bowl, whisk heavy cream until medium peaks form. Fold in cheese and season with salt and pepper; spoon cream over potatoes, spreading evenly to cover. Transfer to oven and bake until potatoes are heated through and top is light brown, about 30 minutes. Let stand 10 minutes; garnish with chives and serve.

SWEET POTATO PASSOVER SOUFFLE



Sweet Potato Passover Souffle image

An easy and delicious side dish for Passover or any time of year!

Provided by BabkaGal

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h5m

Yield 8

Number Of Ingredients 13

5 sweet potatoes, sliced
⅓ cup margarine, softened
½ cup packed brown sugar
3 tablespoons orange juice, or to taste
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 egg
2 matzo crackers, crushed
½ cup margarine, melted
¼ cup packed brown sugar
1 pinch ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the sweet potatoes into a large saucepan, cover with water, and bring to a boil. Gently boil over medium-low heat until tender, 15 to 25 minutes. Drain the sweet potatoes, peel, and mash in a large mixing bowl. Using an electric mixer, beat the sweet potatoes until fluffy, about 5 minutes. Beat in 1/3 cup of margarine, 1/2 cup brown sugar, orange juice, salt, 1 teaspoon cinnamon, ginger, nutmeg, and egg. Spread the mixture into the prepared baking dish.
  • Beat in 1/3 cup of margarine, 1/2 cup brown sugar, orange juice, salt, cinnamon, ginger, nutmeg, and egg. Spread the mixture into a 9x13-inch baking dish.
  • In a bowl, mix the crushed matzo, 1/2 cup margarine, 1/4 cup brown sugar, and 1 pinch cinnamon. Spread the topping evenly over the sweet potato mixture.
  • Bake in the preheated oven until the topping is golden and bubbling, about 30 minutes. If the topping needs more browning, switch the oven to broil and brown under the broiler darker, about 3 minutes.

Nutrition Facts : Calories 439.5 calories, Carbohydrate 63.3 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 5.6 g, Protein 4.6 g, SaturatedFat 3.5 g, Sodium 476.7 mg, Sugar 28.5 g

GRANDMA'S SWEET POTATO CRUNCH (ALSO CALLED SWEET POTATO SOUFFLE)



Grandma's Sweet Potato Crunch (Also Called Sweet Potato Souffle) image

My grandma did not like marshmallows on her sweet potatoes, but she would make it half and half for the kids. When she would make this for the holidays there was always a little Maker's Mark in it, but you can also leave the bourbon out if you don't have any on hand. I make mine just like she always did, and I still sneak into the fridge with a spoon and go after these potatoes! This recipe makes enough for about 6-8 people, but we usually double it since it's so good cold.

Provided by CookingBlues

Categories     Yam/Sweet Potato

Time 1h30m

Yield 2 1/2 quart dish, 10 serving(s)

Number Of Ingredients 13

3 large sweet potatoes
1/4 cup butter, room temperature
2 eggs, beaten
1/3 cup evaporated milk
1 teaspoon vanilla, good vanilla
1/2 cup sugar
1/4 cup Bourbon (optional)
cooking spray
1/3 cup butter, melted and cooled
1 cup light brown sugar
1/2 cup flour
1 cup pecans, chopped
mini marshmallows (optional)

Steps:

  • Bake the sweet potatoes at 350 degrees until tender, approx 45 minutes - 1 hour. Remove the outer skins of the potatoes and mash them.
  • Combine potatoes and the remaining ingredients with a mixer.
  • NOTE: If you make this ahead of time, do not add the bourbon until you are ready to bake. I have made that mistake once, and the bourbon taste gets STRONG and overpowers the potatoes!
  • Spread into a sprayed baking dish. I use a 2 1/2 quart round Corningware dish.
  • For the topping: Mix all ingredients together except for the marshmallows. Spread the topping in an even layer over the potatoes.
  • Sprinkle the marshmallows on top if you are using them. I don't like them, so I leave them off.
  • Bake at 350 degrees for 30-45 minutes, or until the top gets brown and crunchy.

SWEET POTATO SOUFFLé



Sweet Potato Soufflé image

Provided by Sema Wilkes

Categories     Side     Bake     Christmas     Thanksgiving     Lemon     Raisin     Coconut     Pecan     Sweet Potato/Yam     Fall     Winter

Yield Makes 8 servings

Number Of Ingredients 12

4 pounds sweet potatoes, pared and sliced
1 1/2 cups sugar
2 eggs
1/2 cup raisins
Grated rind and juice of 1 lemon
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup evaporated milk
1/2 cup chopped pecans
1/2 cup butter or margarine, melted
1/2 cup shredded coconut
Miniature marshmallows

Steps:

  • Place the potatoes in a pot and add enough salted water to cover. Cook until tender. Drain. Preheat the oven to 350°F. Mash and whip the potatoes. Add the remaining ingredients (except marshmallows) and mix well. Pour into a greased casserole dish. Bake for 30 minutes. Remove from the oven and cover with marshmallows. Return to the oven and continue cooking until brown.

POTATO "SOUFFLé"



Potato

Categories     Egg     Potato     Side     Bake     Vegetarian     Cream Cheese     Sour Cream     Simmer     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 5

6 russet (baking) potatoes (about 3 pounds)
two 4-ounce containers of whipped cream cheese with chives
1/4 cup sour cream
1/2 stick (1/4 cup) unsalted butter, melted
2 large eggs, beaten lightly

Steps:

  • Preheat oven to 400°F. and lightly grease a 2-quart soufflé or baking dish.
  • Peel potatoes and quarter. In a large saucepan cover potatoes with salted cold water by 1-inch and simmer until tender, about 20 minutes. Drain potatoes and while still warm force through a ricer or medium disk of a food mill into a bowl. Beat in remaining ingredients with salt and pepper to taste until combined well.
  • Transfer potato mixture to prepared dish and bake 40 to 45 minutes, or until top is pale golden.

TASTY SWEET POTATO SOUFFLE



Tasty Sweet Potato Souffle image

Fantastic dish for the holidays.

Provided by DiAnn Keenan

Categories     Desserts

Time 1h

Yield 8

Number Of Ingredients 11

2 cups mashed sweet potatoes
1 ¼ cups white sugar
6 tablespoons butter, softened
½ cup evaporated milk
2 eggs
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¾ cup crushed cornflakes cereal
½ cup chopped pecans
½ cup brown sugar
6 tablespoons butter, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix sweet potatoes, white sugar, softened butter, evaporated milk, eggs, cinnamon, and nutmeg together with a mixer in a bowl. Transfer to a baking pan.
  • Bake in the preheated oven until top is golden brown, about 25 minutes. Remove souffle from oven; reduce heat to 325 degrees F (165 degrees C).
  • Mix cornflakes, pecans, brown sugar, and melted butter together in a bowl with a spoon. Spread topping over souffle; bake in the preheated oven until topping is toasted, about 20 minutes.

Nutrition Facts : Calories 491.8 calories, Carbohydrate 64.8 g, Cholesterol 96.9 mg, Fat 25.3 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 12.6 g, Sodium 227.6 mg, Sugar 50.4 g

GOURMET SWEET POTATO SOUFFLE



Gourmet Sweet Potato Souffle image

This is one of my most-requested dishes, and it's perfect for Easter, Thanksgiving, or anytime you need a fancy side dish. It looks much more difficult to make than it is, and guests are always impressed! Even people who don't like sweet potatoes ask for second helpings! I hope you enjoy it too. Maple syrup can be substituted for the vanilla extract.

Provided by Tina Hayes

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h20m

Yield 16

Number Of Ingredients 11

3 ½ pounds sweet potatoes, peeled and diced
1 tablespoon white sugar
½ cup butter, melted
¾ cup white sugar
1 cup heavy cream
5 eggs
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon salt

Steps:

  • Bring a large pot of lightly salted water to a boil over medium-high heat. Add sweet potatoes, cover, and cook until soft, about 10 minutes. Drain, and set aside.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart souffle dish. Sprinkle dish with 1 tablespoon white sugar, shaking dish to evenly coat bottom and sides.
  • Place the sweet potatoes into the bowl of a food processor. Add the butter, 3/4 cup sugar, heavy cream, eggs, cloves, nutmeg, cinnamon, vanilla, and salt. Process until mixture is smooth. Pour into prepared souffle dish.
  • Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
  • Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature.

Nutrition Facts : Calories 250.5 calories, Carbohydrate 30.8 g, Cholesterol 93.8 mg, Fat 12.9 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 7.6 g, Sodium 268.5 mg, Sugar 14.5 g

MASHED POTATO SOUFFLE



Mashed Potato Souffle image

The most amazing mashed potatoes you'll ever have! A little cream cheese, scallions, and Tabasco®! Absolutely divine! It takes a little time, but well worth it. Don't go too light on the Tabasco®, it really adds GREAT flavor!

Provided by KEGOOD

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

1 teaspoon butter, or as needed
5 potatoes, peeled and cut into large chunks
1 cup light cream
1 (8 ounce) package cream cheese, softened
1 egg
1 dash hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste
¼ cup chopped scallions

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with butter.
  • Place potatoes into a large pot; add enough water to cover and bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
  • Whip potatoes, cream, cream cheese, and egg together in a large bowl; season with hot sauce, salt, and pepper. Fold scallions into the potato mixture and transfer to the prepared baking dish.
  • Bake in the preheated oven until heated through and fluffy, about 45 minutes.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 33.8 g, Cholesterol 100.3 mg, Fat 22.4 g, Fiber 4 g, Protein 8.6 g, SaturatedFat 13.7 g, Sodium 155.3 mg, Sugar 1.7 g

SWEET POTATO SOUFFLé



Sweet Potato Soufflé image

This soufflé is not too sweet to serve as a starter at your Thanksgiving table, but it also makes an impressive dessert and it's easier than pie to make. You can make individual soufflés or one large one.

Provided by Martha Rose Shulman

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

2 pounds sweet potatoes
1 tablespoon unsalted butter
3 tablespoons sugar
1/4 cup mild honey, such as clover
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1/4 teaspoon ground ginger
1/4 cup plain low-fat yogurt
2 teaspoons freshly squeezed lime juice
8 egg whites, at room temperature
1/8 teaspoon cream of tartar

Steps:

  • 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.
  • 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.
  • 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.
  • Begin beating the egg whites at medium speed in a standing mixer fitted with the whisk attachment or with an electric beater. When they begin to foam, add the cream of tartar. When soft peaks begin to form, slowly add the remaining tablespoon of sugar while beating and continue to beat until the egg whites form stiff but not dry peaks. Stir one fourth into the sweet potatoes, and gently fold in the remainder. Scrape into the soufflé dish (or dishes). Place on a baking sheet and bake a large soufflé for 20 to 25 minutes, small soufflés for 15 minutes, or until puffed and just beginning to brown. Serve at once. The soufflé should be runny on the inside.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 2 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 25 grams, TransFat 0 grams

LEEK AND POTATO SOUFFLé WITH HAM AND FONTINA



Leek and Potato Soufflé With Ham and Fontina image

Contain your skepticism: A soufflé made with mashed potatoes doesn't have to be heavy, as David Tanis revealed in 2012. "The two textures can complement each other, resulting in a dish that tastes light but has an underlying heartiness," he says. This one gets added flavor from leeks and ham. If you're new to soufflé-making, this is a good place to start. The potatoes provide a structure that a regular butter and flour roux don't, he wrote, so it's less likely to fall.

Provided by David Tanis

Categories     dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1 1/2 pounds yellow-fleshed potatoes, like Yukon or Bintje, peeled and chopped
1 1/2 cups half-and-half or milk
Salt and pepper
2 tablespoons butter
2 medium leeks, white and tender green parts, diced (about 2 cups)
1 teaspoon chopped fresh thyme
2 garlic cloves, minced
Pinch cayenne
Grated nutmeg, to taste
4 ounces thick-sliced cooked ham, diced
4 ounces coarsely grated fontina or Gruyère
3 eggs, separated
1 tablespoon butter for buttering the baking dish
1 ounce finely grated Parmesan

Steps:

  • Heat the oven to 375 degrees. In well-salted water, boil the potatoes until tender, then drain, put in a large mixing bowl and mash with the half-and-half. Cool slightly.
  • Heat 2 tablespoons butter in a skillet over medium heat. Add the leeks, season with salt and pepper and cook until softened but still bright green, 3 to 4 minutes. Add thyme and garlic and cook for 1 minute more. Add the cooked leeks to the mashed potatoes and mix well. Add the cayenne, nutmeg, ham and Fontina or Gruyère. Mix well, taste and adjust seasoning. (It should be fairly well seasoned, as the egg, when added, will dilute the flavor.) Beat in the 3 egg yolks.
  • Butter a 2-quart baking dish and sprinkle the bottom and sides with half the grated Parmesan.
  • In a clean bowl, beat the egg whites to stiff peaks. Stir 1/3 of the beaten whites into the potato mixture to lighten and thin it slightly. Quickly fold in the remaining whites, then scrape the soufflé batter into the prepared dish. Sprinkle the top with the remaining Parmesan.
  • Bake for about 40 minutes, until nicely browned. Check the center for doneness with a paring knife or skewer. May rest 10 minutes before serving.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 9 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 14 grams, Sodium 644 milligrams, Sugar 4 grams, TransFat 0 grams

PINEAPPLE SWEET POTATO SOUFFLE



Pineapple Sweet Potato Souffle image

My daughter requested a sweet potato souffle with pineapple on top similar to what her boyfriend's family makes. This is what I came up with. Now it is a holiday tradition in our family.

Provided by Ruth Messenger

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h30m

Yield 8

Number Of Ingredients 11

3 cups peeled, cubed sweet potatoes
½ cup brown sugar
¼ cup margarine, softened
2 eggs
2 teaspoons vanilla extract
¼ cup milk
¼ cup all-purpose flour
¼ cup margarine, melted
1 cup crushed pineapple, drained
½ cup white sugar
1 egg, lightly beaten

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
  • Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash sweet potatoes in a large bowl. Stir in the brown sugar, 1/4 cup softened margarine, 3 eggs, vanilla extract, and milk. Beat until fluffy. Pour into prepared baking dish. Mix flour, 1/4 cup melted margarine, pineapple, white sugar, and 1 egg together in a bowl. Spoon over the sweet potato mixture.
  • Bake in the preheated oven until golden brown, about 40 minutes.

Nutrition Facts : Calories 309.7 calories, Carbohydrate 44.5 g, Cholesterol 70.4 mg, Fat 13.3 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 2.6 g, Sodium 192.6 mg, Sugar 33 g

Tips:

  • Choose the right potatoes: Use starchy potatoes like Russet or Yukon Gold for a fluffy soufflé.
  • Cook the potatoes thoroughly: Undercooked potatoes will result in a dense soufflé.
  • Mash the potatoes until smooth: Lumps in the potatoes will make the soufflé grainy.
  • Season the potatoes generously: The potatoes are the base of the soufflé, so make sure they're well-seasoned.
  • Beat the egg whites until stiff peaks form: This will help the soufflé rise and become light and airy.
  • Fold the egg whites into the potato mixture gently: Overmixing will deflate the soufflé.
  • Bake the soufflé in a preheated oven: This will help it rise evenly.
  • Do not open the oven door during baking: This will cause the soufflé to fall.
  • Serve the soufflé immediately: It will start to fall as soon as it comes out of the oven.

Conclusion:

Potato soufflé is a delicious and impressive dish that is perfect for a special occasion. With careful attention to detail, you can create a soufflé that is light, airy, and full of flavor. Follow these tips to ensure your soufflé turns out perfectly every time.

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