Sweet Potato Souffle

Recipe by Parsley

A creamy, savory side dish. Try it for the holidays instead of the sweet, marshamallow-y casseroles.

Top Review by Burgundy Damsel

Loved this! Excellent light consistency and lots of flavor with only a hint of sweetness - will definitely keep and share this one. Thank you!

Ingredients Nutrition


  1. Preheat the oven to 325°F Lightly grease a 13 x 9 casserole dish; set aside.
  2. Cut the peeled sweet potatoes into chunks. Cook (boil/steam) until tender and "mash-able." Drain very well.
  3. In a large bowl, cream the egg YOLKS and cream cheese with an electric mixer until creamy and pale yellow, about 3 minutes.
  4. Add the hot cooked, drained sweet potatoes and beat for about 2 minutes, until smooth.
  5. Add the salt, pepper, brown sugar, the parmesan cheese and thyme and process for 1 more minute, until well mixed.
  6. Clean off the mixer beaters.
  7. In a seperate bowl, beat the egg WHITES with an electric mixer until they form stiff peaks, about 3-4 minutes.
  8. Fold the stiffened egg whites into the sweet potato mixture 1/3 at a time, being careful not to overmix.
  9. Pour into the prepared 9 x 13-inch baking dish.
  10. Bake for 30-40 minutes, until the top is lightly browned and beginning to crack.

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