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Close-up of a beautifully textured Sweet Potato Soufflé in warm natural light.

Paula Deen Sweet Potato Soufflé Recipe

A deliciously sweet and fluffy sweet potato soufflé perfect for holiday gatherings or special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Sweet Potatoes
  • 1 3/4 lbs sweet potatoes, cubed
  • 3 tbsp olive oil
  • 1/3 cup maple syrup
  • 1 tsp salt, divided
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 4 eggs eggs (2 whole, 2 whites only)
  • 1 tbsp orange zest
  • 3 tbsp fresh orange juice
  • 1/2 cup toasted pecans, chopped

Method
 

  1. Boil sweet potatoes with 1/2 tsp salt until tender; drain & cool.
  2. Whip egg whites to stiff peaks; chill.
  3. Mash sweet potatoes until smooth, then mix in oil, syrup, spices, yolks, zest, juice, and half the pecans.
  4. Gently fold in whipped whites, transfer to greased casserole, top with remaining pecans.
  5. Bake at 350°F (175°C) for 30 minutes and serve immediately.

Notes

For best flavor, serve warm and enjoy!