Sweet Potato Soufflé

Silky smooth sweet potato soufflé baked with a nutty crumb topping is a sweetly satisfying side.

This dish can easily be doubled to feed a crowd and made in advance which makes it perfect for entertaining.

INGREDIENTS

Sweet Potato Soufflé: - Sweet potatoes - Light brown sugar - Eggs - Heavy cream - Unsalted butter - Orange juice - Cinnamon - Nutmeg - Ginger - Cloves - Kosher salt - Vanilla

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Sweet Potato Soufflé: Preheat oven to 375 degrees. Spray a 3-4 quart baking dish with cooking spray.

INSTRUCTIONS

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Individually wrap each sweet potato in a paper towel and place all the potatoes in the microwave.

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Microwave on high until sweet potatoes are tender and can easily be pierced with a fork, about 12 mins. Allow the sweet potatoes to cool slightly, then remove the peels with a pairing knife.

Place the sweet potatoes in a food processor with sugar, eggs, cream, butter, orange juice, spices, salt, and vanilla. Puree until smooth, about 2 mins. Pour into the prepared pan.

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