Sweet Potato Souffle
© Lucy Schaeffer

Sweet Potato Soufflé

  • ACTIVE: 25 MIN
  • SERVINGS: 12

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

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  1. 3 pounds large sweet potatoes
  2. 6 tablespoons unsalted butter, softened
  3. 1/2 cup heavy cream
  4. 1/2 cup shredded Gruyère cheese
  5. 2 tablespoons light brown sugar
  6. 1 teaspoon chopped thyme
  7. Salt and freshly ground pepper
  8. 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.