Sweet potato souffle -By Chillitos

I love souffles because they are all fluffy. They are a super-rich starter or side when mixed with a protein and salad. The grace that this sweet potato souffle recipe has is the contrast of the sweetness of the sweet potato with the rest of the ingredients.

potato souffle
potato souffle

If you are scared of making a souffle and you want to see a video of how it is made, you can see the cauliflower souffle that I leave here below. The process is super similar, only the amount of ingredients and the cooking method of the vegetable change.

I made this soufflé in individual containers but you can also make it in a large container and have each person serve a little on their plate.

The soufflé is characterized by the air it has inside. As soon as you take it out of the oven it starts to deflate and passes immediately. But do not be traumatized because it is totally normal and nothing happens if it is not inflated to the maximum when you serve it. In fact, it's still good if you reheat it in the microwave the next day. Do you notice that I really love it?

f you are going to separate the whites from the yolks in advance, always remember to put film on top of the yolks, touching the surface. If they are not covered in this way, with the passing of seconds they begin to dry on contact with air and then a layer that does not dissolve is formed.


  • 200 g sweet potato peeled and cubed
  • 25 g unsalted butter + more to butter the molds
  • 25 g flour without baking powder / unprepared flour
  • 250 ml milk of the type you want
  • 50 g freshly grated Parmesan cheese, I used Grana Padano
  • 2 clear
  • 2 buds separated

Step-by-step elaboration

  1. Cook the sweet potato in water until it is very tender, about 20 minutes. Take them out and grind them. You can use a potato masher, strainer, or food processor. Reserve the puree.
  2. Melt the butter and add some flour to it. Over medium heat let them boil for 1 minute while beating with a hand mixer.
  3. Remove the pot from the heat and add the milk little by little, beating between each splash. In the beginning, a thick dough will form and then it will lighten. In this way, we do not form lumps.
  4. Return the pot to the heat and cook the white sauce until it boils, stirring constantly with the whisk.
  5. Add the cheese and mix until melted.
  6. Remove the pot from the heat and add 1 of the yolks and mix quickly. At this time taste the mixture and add salt to taste. Remember that when you mix the raw egg whites you will lower the salt level slightly.
  7. Add the sweet potato and mix with a hand mixer. Let the mixture warm (not cool completely). At this time taste the mixture and add salt to taste. Remember that when you mix the raw egg whites you will lower the salt level slightly.
  8. Butter the bottom and sides of the molds (mine are 180ml) with a brush (silicone or pastry brush). For the sides, make movements upwards, that helps it to grow.
  9. Add the other yolk to the warm mixture and stir it in.
  10. Beat the whites until they form firm points and incorporate half with the white sauce quickly with the whisk. This helps us even out the textures a bit.
  11. Mix the other half using enveloping movements so as not to lose more air. 
  12. Fill the molds and flatten the tops with a spatula. Also run your big toe around the edge to peel off the highest part. This helps it grow. If it confuses you a bit you can watch the video above.
  13. Take the molds to a preheated oven at 180C for 15-20min or they are browned on top and have grown.
  14. Serve immediately.

Post a Comment