French Savory Sweet Potato Soufflé

By Elaine Blenkinsop
Updated on 02/5/23
French Savory Sweet Potato Soufflé

The Spruce / Karen Hibbard
Prep: 25 mins
Cook: 40 mins
Total: 65 mins
Servings: 6 servings
Nutrition Facts (per serving)
303 Calories
16g Fat
28g Carbs
14g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 303
% Daily Value*
Total Fat 16g 20%
Saturated Fat 8g 39%
Cholesterol 136mg 45%
Sodium 463mg 20%
Total Carbohydrate 28g 10%
Dietary Fiber 3g 11%
Protein 14g
Calcium 322mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Everyone seems to worry about making a souffle, but they are not as difficult as you would imagine. This savory-sweet potato soufflé recipe is a lovely choice for a delicious, elegant side dish and so easy to make. Seasoned with thyme, onions, and garlic, as well as a generous handful of Gruyere, this soufflé is an unexpected twist on traditional, sugared sweet potato recipes.

Ingredients

  • 1 1/2 tablespoons plus 2 tablespoons softened butter, divided
  • 3 tablespoons grated Parmesan cheese
  • ½ cup finely chopped white onion
  • 1 clove garlic, finely chopped
  • 1 cup sweet potato puree
  • 1 tablespoon all-purpose flour
  • ½ teaspoon salt
  • 1/2 cup whole milk
  • ½ teaspoon dried thyme
  • 1/8 teaspoon ground black pepper
  • ¾ cup shredded Gruyere cheese
  • 3 eggs, separated

Steps to Make It

  1. Gather the ingredients.

    French Savory Sweet Potato Soufflé ingredients

    The Spruce / Karen Hibbard

  2. Pre heat oven to 375 F. Brush the inside of a large soufflé or deep casserole dish with 1 1/2 tablespoons of softened butter. Sprinkle the buttered surface evenly with Parmesan cheese and set aside the dish.

    Sprinkle the buttered surface of the dish evenly with Parmesan cheese

    The Spruce / Karen Hibbard

  3. In a large saucepan over medium heat, sauté the onions and garlic in the remaining butter until they turn translucent and tender. Take care to make sure the onions do not burn.

    In a large saucepan over medium heat, sauté the onions and garlic in the remaining butter

    The Spruce / Karen Hibbard

  4. Add the flour and salt to the tender onions and garlic. Cook the flour, whisking constantly, for 30 seconds.

    Add the flour and salt to the tender onions and garlic

    The Spruce / Karen Hibbard

  5. Add the milk to the flour and cook, still whisking constantly, for about 4 minutes, until the mixture thickens. This part of the recipe is important to the success of the souffle, so do not rush it.

    add milk to the onion mixture

    The Spruce / Karen Hibbard

  6. Add the sweet potato puree, dried thyme, and black pepper and continue cooking over medium heat for 1 minute. Remove from the heat and stir in the Gruyere cheese.

    sweet potato puree and cheese added to the onion mixture

    The Spruce / Karen Hibbard

  7. Whisk 1/2 cup of the hot sweet potato mixture carefully into the egg yolks, and then add the egg yolk mixture back into the hot sweet potatoes, stirring to completely incorporate. Again, take care not to rush this part.

    Whisk 1/2 cup of the hot sweet potato mixture carefully into the egg yolks, and then add the egg yolk mixture back into the hot sweet potatoes

    The Spruce / Karen Hibbard

  8. Beat the egg whites on high speed until stiff peaks form. Stir 1/3 of the egg whites into the sweet potatoes, and then fold the remaining egg whites into the mixture.

    fold egg whites into the sweet potato mixture

    The Spruce / Karen Hibbard

  9. Spoon the finished mixture into the prepared dish and bake for 30 minutes, until the sweet potato soufflé is puffed up and cooked through. The soufflé should be served immediately, it will not keep beyond a few minutes out of the oven. Make sure everything is set for the serving before it is removed from the oven. 

    French Savory Sweet Potato Soufflé batter

    The Spruce / Karen Hibbard

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