French style sweet potato soufflé is a fancified way of enjoying your sweet potatoes at the holidays.
What many of us know as the American version of sweet potato soufflé (maybe you call it sweet potato casserole) has made an appearance on my Thanksgiving table for years. Baked sweet potatoes mashed together with lots of brown sugar, butter and an egg or two and then topped with a pecan struessel topping. It’s decadent and delicious.
I’m linking up with a bunch of other talented bloggers over on Food Network today to share Thankgiving side dish recipes so I wanted to contribute something a little more unique. A French style soufflé gets lift from beaten egg whites. It still has some added calories from egg yolks and cream but as a side it feels much lighter than the American dish I am used to. Sometimes it’s nice to change things up plus Thanksgiving is such a glutenous affair (not that that’s a bad thing) having a dish that feels a little lighter might be appealing to some of your guests.
I started with this recipe HERE and then changed it to my own tastes. The lemon maple sauce really brightens the flavor of the soufflé so don’t skip it! What are your favorite side dishes to serve on Thanksgiving? Do you always make the same menu or do you like to try new recipes each year?
French Style Sweet Potato Soufflé
- 2.5 pounds sweet potatoes
- 1/2 cup heavy cream
- 4 tbsp unsalted butter melted
- 4 large egg yolks
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp fresh ground nutmeg
- 2 large egg whites
- 3/4 cup pure maple syrup
- 1/2 lemon
- Peel potatoes and cut into cubes. Place in a large stock pot and cover with cold water. Bring to boil and then simmer until fork tender. Drain. Potatoes can be made a day or two ahead and stored covered in the refrigerator.
- Preheat oven to 375 degrees F.
- Butter a 1 1/2 qt. round baking dish.
- With a hand or stand mixer, puree the cooked sweet potatoes together with the cream, butter, egg yolks, salt, pepper and nutmeg.
- With a hand or stand mixer (in a clean bowl) beat the egg whites on high until stiff peaks form.
- Using a spatula, fold in half the egg whites to the sweet potato mixture. Then fold in the other half until well mixed.
- Transfer to the buttered baking dish and smooth the top.
- Bake for 50 - 60 minutes until top is browned and the soufflé is firm to the touch.
- Squeeze the juice from the lemon half and discard the seeds. Whisk together the fresh lemon juice with the maple syrup. Serve with the soufflé.
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For more Thanksgiving side dish inspiration be sure and visit the Food Network and these fabulous bloggers:
Devour: Thanksgiving Side Dishes That’ll Hold Up to Reheating
The Lemon Bowl: Oven Roasted Brussels Sprouts with Bacon
Foodtastic Mom: French Style Sweet Potato Soufflé
Feed Me Phoebe: Gluten-Free Stuffing with Vegan “Creamed Spinach” and Leeks
The Hungry Traveler: Loaded Smashed Potatoes
Healthy Eats: 7 Lighter Takes on Essential Thanksgiving Sides
Dishin & Dishes: Bacon Wrapped Butternut Squash Wedges
The Mediterranean Dish: Jeweled Couscous with Pomegranate and Lentils
The Fed Up Foodie: Festive Orange Spinach Salad
A Mind “Full” Mom: Parmesan Garlic Slow Cooker Mashed Potatoes
Creative Culinary: Golden Onion Casserole with Thyme and Toasted Bread Rounds
Swing Eats: Creamed Spinach
Taste with the Eyes: It’s Back – The Stuffing Everyone Loves!
In Jennie’s Kitchen: Pan Seared Cauliflower
FN Dish: Stovetop vs. Oven-Baked: Battle of the Thanksgiving Side Dishes
I love souffles! Love that you made a sweet potato one – I bet the lemon zest and maple syrup are awesome here, too! Great recipe!
Can this be made ahead of time, and warmed before serving?
Sorry for the late response. Yes, I think it would reheat well.
Elaine Benoit says
This sweet potato souffle looks so delicious! I’ve had squash souffle but this may be my new favorite. I can’t wait to try it!
Awesome. Come back and let us know what you think!
Claudia Lamascolo says
never heard of french style but I am sure curious and up for how amazing this looks to try!
Thanks so much Claudia!
I’ve never had a sweet potato souffle, but this looks like the perfect place to start! it looks delicious!
I hope you try it. Thank you!
I love this idea for a different twist on sweet potatoes! Looks so delicious. I’m definitely putting this on the holiday table next week.
Happy to hear it. Thank you!
I am a huge sweet potato fan but don’t really care for the typical sweet potato casserole with all the added sugar. I am LOVING your French style souffle version with the natural sugar coming from the maple syrup! Scrumptious! 🙂
Thanks very much Sherri!
Hillary Cohen says
How many does the souffle serve? I will have other side as well.
8 to 12 servings. For 12 the servings are pretty small.
Sam Raine says
The lemon juice and maple syrup is a brilliant addition… it gives permission to sweeten especially if your sweet potatoes are not on the sweet side . Thanks for sharing a great recipe!
You’re welcome! Thank you so much for the observation about the lemon juice and maple syrup!
This is my new favorite for Thanksgiving dinner!
So glad you enjoyed it!