Sweet Potato Soufflé

We’ve been rained in this past week, so we’ve been using things we already had in the pantry to make our food stretch until we can get in to the grocery store. We almost always have sweet potatoes, so I went hunting for a wartime recipe to try. I found this sweet potato soufflé in the the 1941 Culinary Arts Institute’s 250 Delectable Desserts cookbook. I was lucky that we had a bunch of sweet potatoes because we ended up making it twice so I could photograph it for you!

Sweet Potato Soufflé

  • 1 c milk
  • 1/2 c sugar
  • 1/2 tsp salt
  • 3 tbsp butter
  • 1 tsp nutmeg
  • 2 c mashed sweet potatoes
  • 2 eggs, separated
  • 1/2 c raisins
  • 1/2 c chopped pecans
  • marshmallows

Scald milk and add sugar, salt, butter, nutmeg, and potatoes. Beat until fluffy. Beat egg yolks and add to potatoes. Add raisins and pecans. Beat egg whites stiff, fold into potatoes, and pour into greased baking dish. Bake in moderate oven (350°F) 50 to 60 minutes or until firm. Top with marshmallows, brown, for 8.


The first time we made this, we browned the marshmallows and, even though they were only slightly browned on top, they disappeared into the soufflé. We made the dish a second time and took it out of the oven before the marshmallows had a chance to melt so I could photograph it for you. I typically like my marshmallows browned darker than this when I use them with sweet potatoes.

The soufflé was warm and sweet with a strong nutmeg flavor. The pecans and raisins added nice flavor and texture, though they are pretty standard to sweet potato casserole recipes. The cookbook suggested adding a peach flower to the top of the soufflé, which sounds like an interesting flavor combination. I would have tried it if I had found some peaches lurking in my pantry. It was in a dessert cookbook, but I would also recommend this as a side dish.

On a related note, we’ve been adding raisins to so many things lately. We’ve put them in everything from rice dishes to enchiladas to salads. They add such an enjoyable sweetness to dishes, and their soft, slightly chewy texture adds interest to almost everything you can think of. They pair well with both sweet and savory dishes. Next time you are in the kitchen, consider adding some raisins to your meal.

Let me know if you try this sweet potato soufflé.

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