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orange sweet potato soufflé

Orange Sweet Potato Soufflé

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A southern Thanksgiving just wouldn’t be complete without a sweet potato soufflé. I’ve got the perfect twist on the classic dish, with a hint of orange zest and raisins to add texture and more flavor to the sweetness. Learn how to make sweet potato soufflé, just like my grandma used to do it!

  • Total Time: 1 hour 20 minutes
  • Yield: 8 1x


  • 6 medium or 5 large sweet potatoes 
  • ½ tsp. salt
  • 2 Tbsp. butter
  • 1 egg, beaten
  • ½ cup raisins
  • 2 medium oranges, for zested peel
  • ¼ cup whipping cream (or half & half)
  • pinch of nutmeg
  • 12 cups mini marshmallows, optional


  1. Bake sweet potatoes for 1 hour on 400 degrees.
  2. While the potatoes are cooking, zest the orange peel until you have 3 Tbps.
  3. Spray the baking dish with cooking spray and set aside.
  4. Once potatoes are easily pierced with a fork, they are done cooking.
  5. Allow the potatoes to cool enough to handle, then peel and mash well.
  6. Add the remaining ingredients to the mashed sweet potatoes.
  7. Whip the potato mixture with hand-held mixer until light and fluffy.
  8. Spoon the mixture into the greased baking dish. (You can use the same baking dish that you used for baking the potatoes.)
  9. Optional: Top with 1-2 cups of mini marshmallows to cover the top.
  10. Bake at 375 degrees for 10 minutes until heated through (and marshmallows are melted and slightly brown on top, if you used them).


  • This recipe doesn’t include sugar, but you can add a half a cup of brown sugar if you want a sweeter dish. If you don’t add sugar, but add the marshmallows, it will add to the sweetness.
  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 70 minutes
  • Category: Side Dish
  • Cuisine: American