Savory Sweet Potato Souffles
Elevate your next dinner party with these show-stopping Savory Sweet Potato Soufflés, a perfect blend of creamy indulgence and light, airy sophistication. Made with roasted sweet potatoes, Parmesan, and a touch of nutmeg, these soufflés strike the ideal balance of earthy sweetness and savory flavor. Whipped egg whites give them their signature lift, while a sprinkling of Gruyère cheese creates a golden, irresistible crust. Perfect as a side dish or standout appetizer, these soufflés are individually baked in ramekins for an elegant presentation. With a fluffy texture and rich flavor profile, this recipe is your go-to for an impressive yet approachable dish that's ready in under an hour.
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 pieces large eggs, separated
- 0.5 cup grated Gruyère cheese
- 1 as needed non-stick cooking spray or butter for greasing
Instructions
Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork, place them on a baking sheet, and roast for 45-50 minutes or until soft. Allow them to cool slightly, then peel and mash until smooth.
Reduce the oven temperature to 375°F (190°C). Grease six ramekins with non-stick cooking spray or butter and set them aside.
In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook, whisking constantly, for 1-2 minutes to create a roux.
Gradually pour in the milk while whisking, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens and comes to a simmer. Remove from heat.
Stir the mashed sweet potatoes, Parmesan cheese, nutmeg, salt, and black pepper into the milk mixture until well combined. Taste and adjust seasoning as needed.
In a large mixing bowl, beat the egg yolks and slowly temper them by adding small amounts of the sweet potato mixture to the yolks while whisking vigorously. Once tempered, stir the yolk mixture back into the sweet potato base.
In a separate clean mixing bowl, whip the egg whites to stiff peaks using an electric mixer.
Gently fold one-third of the whipped egg whites into the sweet potato mixture to lighten it. Carefully fold in the remaining egg whites in two additions, being gentle to avoid deflating the mixture.
Divide the mixture evenly among the greased ramekins, filling each about 3/4 full. Sprinkle the tops with grated Gruyère cheese.
Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the soufflés have risen and are golden brown on top. Avoid opening the oven door while they bake to prevent collapsing.
Serve the soufflés immediately for the best texture and presentation.
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 524 mg | 23% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.9 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 326 mg | 25% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 114 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
