Flood your kitchen with the warm aroma of holiday spice. This sweet and creamy soufflé is the perfect balance to the deep, savory flavors of your Thanksgiving feast. Share this delicate spin on a holiday classic while you gather around the table with loved ones.
1 tablespoon butter, plus more for soufflé dish
Sugar, for soufflé dish
2 tablespoons all-purpose flour
½ cup whole milk
1 cup cooked sweet potatoes, mashed
3 large eggs at room temperature, separated
⅓ cup pure maple syrup
½ teaspoon ground nutmeg
Sea salt, to taste
Whipped cream (optional)
Preheat the oven to 375℉. Grease a 1 1/2 -quart soufflé dish with butter; dust with sugar. In a medium saucepan, heat 1 tablespoon of butter over medium heat. Add flour and cook, stirring until golden, about 2 minutes. Gradually whisk in milk and bring to a simmer. Whisk constantly until thickened, about 1 minute. Remove from heat and mix in sweet potatoes and egg yolks. Stir in maple syrup and nutmeg and set aside.
Using an electric mixer, beat egg whites with a pinch of salt until stiff peaks form. Whisk ¼ beaten egg whites into sweet potato mixture. Using a rubber spatula, gently fold in the remaining whites.
Pour mixture into prepared soufflé dish and place on a rimmed baking sheet.
Bake until puffed, about 35 to 45 minutes. Serve immediately, with whipped cream if desired.
Share this warm, seasonal dish with your family and friends by downloading the recipe card.