Easy Sweet Potato Soufflé Recipe for the Holidays

Ingredients

• 3.5 pounds sweet potatoes, peeled and diced
• 1 tablespoon white sugar
• 5 large eggs
• 1 cup heavy cream
• 0.75 cup white sugar
• 0.5 cup butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground cloves
• 0.25 teaspoon ground nutmeg

Instructions

1. In a large pot, bring lightly salted water to a boil over medium-high heat. Add the sweet potatoes, cover, and cook until they are soft, approximately 10 minutes. Drain the water and set the sweet potatoes aside.
2. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart soufflé dish. Sprinkle 1 tablespoon of white sugar into the dish, shaking to evenly coat the bottom and sides.
3. Place the cooked sweet potatoes into a food processor bowl. Add the eggs, cream, 3/4 cup of sugar, butter, vanilla extract, salt, cinnamon, cloves, and nutmeg. Process until the mixture achieves a smooth consistency. Pour the mixture into the prepared soufflé dish.
4. Bake the sweet potato mixture in the preheated oven for 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
5. Continue baking the sweet potato mixture until the edges are lightly browned, which should take about 40 minutes more. Serve the soufflé warm or at room temperature.

Nutrition

• Calories: 251 kcal
• Fat Content: 13 g
• Fiber Content: 3 g
• Sugar Content: 15 g
• Sodium Content: 269 mg
• Protein Content: 4 g
• Cholesterol Content: 94 mg
• Carbohydrate Content: 31 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g