Sweet Potato Souffle

Makes 8
Prep 30 m
Bake 50 - 60 m
Cook 15 - 17 m



  1. 1 of 5 Heat oven to 350 degrees F. In saucepan, combine potatoes, water and bouillon cubes. Bring to boil. Cover; cook 15 to 17 minutes, until very tender. Drain.
  2. 2 of 5 In processor, working in batches, puree potatoes, juice, sugar, salt, pepper, cinnamon, nutmeg and cloves. Add butter; pulse until melted.
  3. 3 of 5 In large bowl, whisk eggs. Stir in 1 cup potato mixture to eggs. Whisk in remaining potato mixture.
  4. 4 of 5 Coat tall 2-1/2-quart souffle dish with cooking spray. Add crumbs; shake to coat. Discard any excess crumbs. Pour in souffle mixture.
  5. 5 of 5 Bake in 350 degrees F oven 50 to 60 minutes, until instant-read thermometer inserted in center registers 160 degrees F. Top with almonds. If making ahead, let cool, cover and refrigerate up to a day. Reheat gently in oven or microwave.
Nutrition Information for Sweet Potato Souffle
Servings Per Recipe: 8
Per Serving: 9 g Fat, total, 57 g carb., 7 g pro., 334 kcal cal., 4 g sat. fat, 118 mg chol., 1099 mg sodium, 3 g fiber