Food Channel

RECIPE: Sweet Potato Souffles

September 19, 2017

These lightly sweet and airy autumn soufflés can serve as a special side dish or dessert.

Why Try? Here’s a side dish your guests have probably never had before. They’re going to want your recipe!

Ready to see how it’s done? Check out the video right here:

PREP TIME: 15 minutes | COOK TIME: 25 minutes | SERVES: 6 people


  1. Preheat oven to 350ºF. Butter eight 4-inch, 1 1/4 cup-capacity individual soufflé dishes. Dust bottoms and sides lightly using 2 tablespoons sugar and set aside.
  2. In a large bowl, mix together sweet potatoes, egg yolks (reserve whites), cream, 3/4 cup sugar, cinnamon, and 1/4 cup maple syrup; beat until smooth. Set aside.
  3. In a separate bowl, beat egg whites with remaining 2 tablespoons sugar until soft peaks form. Add one-quarter of the egg whites to the bowl with sweet potato mixture and gently fold in with a rubber spatula. Fold in the remaining egg whites until just incorporated.
  4. Arrange prepared soufflé dishes evenly spaced on a flat baking sheet. Fill each dish no more than two-thirds of the way up with sweet potato mixture and bake for 20 to 25 minutes.
  5. Meanwhile, in a small saucepan, heat remaining 1 cup maple syrup over low heat.
  6. Serve soufflés immediately with warm maple syrup.


  • One 15-ounce can sweet potatoes
  • 1 1/4 cups pure maple syrup
  • 2 tablespoons unsalted butter
  • 1 cup granulated sugar
  • 8 large eggs, separated, at room temperature
  • 1 cup heavy cream at room temperature
  • 2 teaspoons ground cinnamon