Sweet Potato Souffle For Two

When the air turns crisp and the evenings start to cool, kitchens everywhere begin to fill with the warmth of fall cooking. There’s something comforting about turning on the oven and preparing dishes that bridge the gap between simple ingredients and satisfying flavors. A sweet potato soufflé is one of those recipes that manages to feel both homely and elegant at the same time. It doesn’t require elaborate techniques or rare ingredients, yet when it comes out of the oven puffed and golden, it feels like you’ve created something special. This version is scaled down for two servings, which makes it perfect for a quiet dinner, a holiday meal for a small household, or even as a test run for a bigger holiday spread.

At its core, a soufflé is a dish built on contrast—light and airy texture paired with rich flavor. Sweet potatoes lend themselves beautifully to this. Their natural sweetness and creamy texture pair well with the structure of whipped egg whites, giving you a dish that is both soft and fluffy, yet substantial enough to hold its shape. This recipe keeps things simple while honoring the traditional soufflé technique.

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Equipment You’ll Need

To get the right texture, you need a few basic tools. Nothing complicated or expensive, just the essentials:

• Two 2-cup (473 ml) soufflé dishes, custard cups, or ramekins
• One medium saucepan
• One small saucepan
• Two mixing bowls
• A whisk or electric hand mixer
• A spatula for folding
• A potato masher or fork for mashing the sweet potatoes

Having everything ready before you start makes the process smoother, especially since timing matters once the egg whites are beaten.

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Prep Time and Cooking Time

• Prep Time: 20 minutes
• Cook Time: 35–38 minutes
• Total Time: Around 1 hour (including cooling time for the potatoes)

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Ingredients

Ingredient	US Measurement	Metric Measurement
Sweet potato, peeled and cubed	12 oz	340 g
Unsalted butter	1 tbsp	14 g
Lemon juice	1 tsp	5 ml
Whole milk	½ cup	120 ml
Salt (optional)	½ tsp	2.5 g
Miniature marshmallows (optional)	¼ cup	25 g
Ground nutmeg	⅛ tsp	0.5 g
Large or jumbo eggs, separated	2	2
All-purpose flour	4 tsp	10 g
Sugar, divided	4 tsp	16 g

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Preparation Instructions

Start by preheating your oven to 350°F (177°C). Grease two 2-cup soufflé dishes or ramekins and sprinkle each with half a teaspoon of sugar. This coating helps the soufflé rise evenly and gives a slight sweetness to the outer edge. Set the dishes aside.

In a medium saucepan, place the peeled and cubed sweet potato and cover it with water. Bring to a gentle boil, then reduce to a simmer. Cover with a lid and cook until the potatoes are tender, about 10–15 minutes. Drain them well; excess water will make the soufflé heavy. Using a potato masher or fork, mash the sweet potatoes until smooth. Stir in the lemon juice, salt (if using), and ground nutmeg. You should end up with about one cup of mashed sweet potato. Set it aside to cool slightly so it doesn’t scramble the egg yolks later.

In a separate small saucepan, melt the butter over medium heat. Add the flour and three teaspoons of the sugar, stirring until smooth and slightly foamy. Gradually whisk in the whole milk, keeping the mixture moving to avoid lumps. Continue to cook until it thickens and bubbles slightly. Remove from the heat.

In a mixing bowl, combine the egg yolks with the mashed sweet potato and the milk mixture. Stir until everything is well blended.

In another clean bowl, beat the egg whites until stiff peaks form. You can do this by hand with a whisk, but it’s much easier with an electric hand mixer. The key is to avoid over-beating; you want them glossy and firm but not dry. Gently fold the beaten egg whites into the sweet potato mixture in three additions. Use a light hand to avoid deflating the air you’ve worked into the whites.

Divide the mixture evenly between the prepared dishes. If you’re using marshmallows, sprinkle them on top now. Place the dishes on a baking sheet for easier handling and put them into the preheated oven. Bake, uncovered, for 35–38 minutes or until a knife inserted in the center comes out clean and the tops are puffed and lightly browned.

Serve immediately. A soufflé waits for no one; as it cools, it will naturally deflate, which is normal. That first spoonful, while it’s still hot and airy, is the best part.

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Servings

This recipe makes two individual servings.

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Nutritional Information (Per Serving)

• Calories: ~210 kcal
• Protein: ~7 g
• Fat: ~7 g
• Carbohydrates: ~30 g
• Fiber: ~3 g
• Sugars: ~12 g
• Sodium: ~120 mg

These numbers are approximate and can vary depending on the size of your sweet potato and whether you include the optional marshmallows and salt.

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A Few Notes on Technique

The beauty of this recipe is in its balance. The whipped egg whites provide the lift, while the sweet potatoes bring flavor and body. Folding the whites gently is the part that requires the most care. Think of it as coaxing the mixtures together rather than stirring. A spatula is the best tool for this, and slow, deliberate motions from the bottom of the bowl help keep the mixture airy.

It’s also worth noting that soufflés are meant to be served immediately. That doesn’t mean they lose all appeal once they deflate, but the contrast between the crisp, puffed top and the soft interior is at its peak right out of the oven.

This version is scaled perfectly for two, but if you ever want to double it for four servings, it scales cleanly. Just make sure to use four individual ramekins and whip the egg whites fresh for the larger batch.

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Why Sweet Potato Works So Well

Sweet potatoes bring a natural sweetness and creaminess that pairs beautifully with the airy structure of a soufflé. Unlike a traditional dessert soufflé that relies heavily on sugar, this one draws flavor from the vegetable itself, with just enough sugar to balance it. The hint of nutmeg and the brightness of lemon juice keep the flavor from becoming too heavy, giving it a rounded, warm profile.

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Serving Ideas

On its own, this sweet potato soufflé is a simple dessert or side dish, but you can make small adjustments to suit different occasions. A drizzle of maple syrup turns it more dessert-like, while leaving off the marshmallows keeps it closer to a savory side. Pair it with roasted poultry or pork for a holiday meal, or serve it with a simple green salad for a lighter dinner.

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Storage and Reheating

Soufflés don’t store as well as other baked dishes because of their delicate structure. However, if you have leftovers, you can cover them and refrigerate for up to one day. To reheat, place them in a 300°F (150°C) oven until warmed through. They won’t regain their original height, but the flavor remains intact.

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Final Thoughts

A sweet potato soufflé for two is a perfect example of how simple ingredients can come together to create something special. It’s not fussy or overly sweet, and it doesn’t require advanced skills to get right. With a few basic tools and a little patience folding in the egg whites, you can make a dish that feels at home on both a quiet weeknight and a holiday table.

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