Sweet Potato Soufflé (Updated!)
This Sweet Potato Soufflé is rich, light, and full of cozy flavor — a little sweet, a little savory, and completely satisfying. Made with maple syrup, miso, and a hint of orange zest, it’s a balanced twist on the classic that’s perfect for holidays or any special dinner.
Ingredients
- 3 lbs sweet potatoes scrubbed
- ¼ cup melted butter or coconut oil
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 tablespoon white miso paste
- ¼ cup maple syrup or packed dark brown sugar
- ¼ cup orange juice
- 2 teaspoons fresh orange zest about ½ large orange, zested
- 1 teaspoon ground cinnamon
- 3 tablespoons all-purpose flour or 1-to-1 gluten-free flour
- 4 large eggs
- 1 teaspoon pure vanilla extract
- Powdered sugar to garnish (optional)
Instructions
- Preheat oven to 400°F and spray a 2-quart baking dish with non-stick spray.
- Pierce each sweet potato a few times with a sharp knife or fork and roll each tightly in a piece of aluminum foil.
- Bake the sweet potatoes for 60-75 minutes, or until tender when pressed and cooked through (larger potatoes will need to bake longer).
- Remove sweet potatoes from the oven and place on a wire cooling rack. Unwrap the potatoes and let them cool for 15 minutes, or until they are safe to handle.
- Carefully peel the potatoes and let them cool for 15 more minutes until just warm (this prevents the hot potatoes from scrambling the eggs).
- Transfer the potatoes to a large mixing bowl. Add the melted butter or coconut oil, baking powder, salt, white miso paste, maple syrup or brown sugar, orange juice, orange zest, cinnamon, flour, eggs, and vanilla extract.
- Beat on medium speed for 1-2 minutes or until the mixture is smooth and no lumps of sweet potatoes remain.
- Pour the sweet potato mixture into the prepared dish and bake for 45-55 minutes, or until it is golden around the edges and set in the center.
- Serve hot with (optional) powdered sugar sprinkled on top and enjoy!
Notes
Storage Directions
- Refrigerating: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: Once cooled, transfer to a freezer-safe container and store for up to 2 months. Defrost overnight in the fridge until thawed.
- Reheating: Warm covered in a 325°F oven for about 10–15 minutes, or microwave individual portions until heated through.
- Adjust the roasting time for your sweet potatoes — Larger potatoes need longer in the oven. You’ll know they’re ready when they give easily when gently squeezed.
- Let the potatoes cool before mixing in the eggs — This prevents scrambling the eggs and ensures a smooth, fluffy texture. Warm potatoes are fine, just not steaming hot.
- Use miso for savory balance — Don’t skip this twist; it brings depth and makes the soufflé taste extra rich with less added sugar or fat.
- Beat until smooth — Mixing with a hand or stand mixer adds just enough air for that light, custardy texture that makes this dish stand out.
- Mind your bakeware shape — Deep soufflé dishes bake closer to 55 minutes, while shallower casserole dishes finish around 45 minutes. The center should be just set.
- Prep in stages for make-ahead ease — You can roast the sweet potatoes up to 2 days in advance and refrigerate them (still wrapped in foil) until ready to peel, mix, and bake. Avoid assembling the full soufflé ahead of time — the baking powder will lose its lift and the texture won’t be as fluffy.
- Dust just before serving — A sprinkle of powdered sugar adds a pretty finish and melts into a light glaze.
Nutrition
Serving: 1gCalories: 187kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 72mgSodium: 386mgPotassium: 439mgFiber: 4gSugar: 9gVitamin A: 16309IUVitamin C: 6mgCalcium: 95mgIron: 1mg
Tried this recipe?Let us know how it was!
