Sweet Potato Soufflé
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Sweet Potato Soufflé

Submitted by: Rose Hines

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Servings: 3

These mini soufflés transform leftover baked sweet potatoes into a protein-packed fall treat.


    1 egg

    2 med. sweet potato

    1/4 c. Greek yogurt

    1 tsp. cinnamon

    1/4 tsp. cardamom

    1 tsp. butter

    1 1/2 oz. walnuts

    1 pinch sea salt

    stevia to taste


(If not using leftovers, bake sweet potatoes at 350°F for 1 hour and allow to cool.)

Preheat oven to 350°F.

Peel skin from baked sweet potatoes and place in bowl of mixer or food processor. Mix potatoes for a minute or two to break them down and then add Greek yogurt. Mix at low speed to combine. Add cinnamon, cardamom, and salt; mix again to incorporate dry ingredients. Mix in stevia to taste, then add the egg. Mix at slow speed to incorporate, then increase speed and beat until somewhat fluffy and smooth.

Melt butter and place in a separate, small bowl. Add walnuts and a few additional dashes of cinnamon, and stir to combine.

Lightly grease 3 ramekins with melted coconut oil and divide sweet potato mixture between them. Sprinkle walnuts on top of each souffle and place the ramekins on a baking sheet. Bake for 25-30 minutes or until centers are raised and set.