Cooked Sweet Potato Souffle
Cooked Sweet Potato Souffle
Revised December 2022
By MamaDrenda


If you desire something sweet, warm, satisfying and good for you, but grain-free and no added sugar, here’s a yummy one.

I enjoy a warm “dessert” that can also double as a breakfast! At least for me it does. A soufflé is basically a crustless pie. This one is packed with nourishment, protein and vitamins…

3 C. cooked sweet potatoes
1 C. Milk or Cream, fresh raw
3 Eggs, fresh local
2 t. Vanilla
1/2 t. salt
1 t. cinnamon
1/4 t. nutmeg
1/4 t. cardamon
1/8 t. ginger
1/8 t. clove
Optional: a sweetener, 1 T. Maple syrup or honey, or 3-6 drops of liquid Stevia
Sweet Potatoes are pretty sweet on their own.

  • 1 or 2 sweet potatoes should amount to 3 cups, I found purple ones at the local Fresh Thyme grocery store!
  • Poke with a knife and bake on a baking sheet in the oven for 35 minutes at 350º.
  • Once cooked the potato skin usually peals off easily with your fingers. (You can compost the skins or feed them to your pets :-))
  • Then add all ingredients to a high powered blender, I use my wonderful Vitamix, blend for 1 minute or until well pureed.
  • Pour potato mixture into a pie plate for a pie consistency or a straight sided baking dish(es) for a fluffy soufflé.
  • Sprinkle a bit of cinnamon or nutmeg on top. Baking the for 25 to 30 minutes at 350º
  • Let the soufflé or pie set for 10 minutes and then dig in. Refrigerate leftovers and it tastes good cold too.
  • You can substitute the sweet potato with cooked pumpkin or any cooked hard sweet squash such as butternut, kabocha… you just may need sweetener.


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