Orange Sweet Potato Soufflé

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!

Prep Time10

Cook Time1 10

Total Time1 20

Course: Side Dish

Cuisine: American

Keyword: sweet potato, Thanksgiving

Servings: servings

Calories: 254kcal

Author: Laura

Equipment

Large bowl
9 x 9 glass baking dish or 8 x 8 baking dish
Citrus zester
Hand held mixer

Ingredients

6 medium sweet potatoes or 5 large sweet potatoes
½ teaspoon salt
2 Tablespoon butter
1 egg beaten
½ cup raisins
3 Tablespoons zested orange peel about 2 medium oranges
¼ cup whipping cream or half & half
pinch of nutmeg
1-2 cups mini marshmallows optional

Instructions

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

Notes

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.

Nutrition