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Sweet Potato Souffle

Course Appetizer, Breakfast, Side Dish
Cuisine French


  • 1 cup Farmer's Market Foods Organic Sweet Potato
  • 1 tbsp butter, plus more for souffle dish
  • pinch of sugar for souffle dish
  • 2 tbsp all-purpose flour
  • 1/2 cup whole milk
  • 3 large eggs, room temperature, separated
  • 1/4 cup maple syrup
  • 1/2 tsp ground nutmeg
  • salt
  • whipped cream, optional


  1. Preheat oven to 375 F. Butter a 1 1/2 quart souffle dish, and dust with sugar. 

  2. In a medium saucepan, heat butter over medium heat. Add flour, and stir until golden, about 2 minutes. Gradually whisk in milk and simmer, whisking constantly until thickened, about 1 minutes. 

  3. Remove from heat, and mix in sweet potato and egg yolks. Stir in maple syrup and nutmeg, and set aside. 

  4. Using an electric mixer, beat egg whites with a pinch of salt until stiff peaks form. Whisk 1/4 of whites into sweet potato mixture ; using a rubber spatula, gently fold in remaining whites. 

  5. Pour mixture into prepared dish, placed on a rimmed baking sheet. Bake until puffed, 35-45 minutes. Serve immediately, with whipped cream if desired.