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Sweet Potato Soufflé

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“The soufflé mixture for this recipe is made with a sweet potato puree. You can make one soufflé for a main dish to serve 4, or divide into 6 - 8 individual ramekin dishes for a starter. If making individual soufflés, baking time is reduced to 10 - 15 minutes.”
1hr 15mins

Ingredients Nutrition


  1. Preheat the oven to 400°F.
  2. Slice the sweet potatoes into 3/4 inch slices, place in a roasting tin with the garlic then pour over 2 tbsps olive oil and coat the potatoes and garlic evenly with the oil; season with salt and pepper.
  3. Roast in the preheated oven for 25 minutes, turning the potatoes over once during cooking; at the end of the cooking time the potatoes and garlic should be tender; allow to cool slightly after cooking.
  4. While the potatoes are roasting, heat the remaining olive oil in a frying pan and gently fry the tomatoes, bell pepper, chilli and ginger for about 3-4 minutes until the peppers start to soften; remove from the heat and set aside.
  5. Remove the skins from the roasted garlic then put them with the sweet potatoes into a food processor; add the sour cream and process until smoth.
  6. Melt the butter in a large saucepan and use some to coat the inside of a souffle dish; spoon the tomato and pepper mixture into the bottom of the souffle dish.
  7. Add the flour to the remaining butter in the saucepan and stir together; stir in the sweet potato puree and egg yolks; set pan over a gentle heat and cook for 2 minutes; allow to cool slightly.
  8. Whisk the egg whites until stiff but not too dry and mix a spoonful into the sweet potato mixture; fold in the remaining egg white quickly and carefully with a large metal spoon.
  9. Pour the mixture into the souffle dish, place dish in the preheated oven and bake for about 25 minutes or until the souffle is risen and brown (it should be firm but slightly wobbly and will still be slightly soft inside the centre); serve immediately.

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