Sweet Potato Soufflé with Toasted Marshmallows
Sweet Potato Soufflé with Toasted Marshmallows is a delightful blend of creamy sweet potatoes and fluffy marshmallows, creating a comforting dish perfect for any gathering. This recipe brings nostalgia from festive dinners and offers an irresistible taste that will leave your guests coming back for more. Easy to prepare and visually appealing, this soufflé can be enjoyed as a side dish or dessert, making it a versatile addition to your holiday menu.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
- 1/4 cup unsalted butter, softened
- 1/3 cup light brown sugar
- 3 large eggs
- 1/2 cup whole milk
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup mini marshmallows
Instructions
- Preheat oven to 375°F (190°C). Peel and chop sweet potatoes into chunks.
- Boil sweet potato chunks in salted water until fork-tender, about 15-20 minutes. Drain and let steam escape.
- Mash sweet potatoes in a large bowl with butter, brown sugar, milk, cinnamon, nutmeg, and eggs until smooth.
- Optionally fold in beaten egg whites for added fluffiness.
- Pour mixture into a greased baking dish and spread evenly.
- Bake for 25-30 minutes until set; add marshmallows during the last five minutes to toast.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 200
- Sugar: 12g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 80mg
Keywords: Freshly baked sweet potatoes enhance flavor over canned varieties. For added crunch, consider mixing in pecans or swapping marshmallows for caramelized bananas.