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Sweet Potato Soufflé

These mashed sweet potatoes are topped with Gruyere then baked so that the cheese forms a nutty-flavored crust.


slideshow  More Sweet Potato Recipes


  • Total Time:
  • Servings: 12

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  • 3 pounds large sweet potatoes
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup heavy cream
  • 1/2 cup shredded Gruyère cheese
  • 2 tablespoons light brown sugar
  • 1 teaspoon chopped thyme
  • Salt and freshly ground pepper
  • 3 large eggs


  1. Preheat the oven to 350°. Bake the sweet potatoes for 1 1/2 hours, or until tender. Raise the oven temperature to 425°.
  2. Peel the sweet potatoes as soon as they are cool enough to handle; transfer to a bowl. Using a handheld electric mixer, beat the sweet potatoes with the butter until smooth. Beat in the cream, Gruyère, brown sugar and thyme; season with salt and pepper. Beat in the eggs one at a time, beating well after each addition.
  3. Transfer the sweet potato puree to a buttered 8-by-11-inch baking dish and bake for 15 minutes. Reduce the oven temperature to 400° and bake for 30 minutes longer, or until the sweet potatoes are lightly puffed and browned. Let the sweet potato soufflé rest for 10 minutes before serving.
Contributed By Photo © Lucy Schaeffer Published December 2006

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