CA GROWN Blog
Discover. Learn. Connect.
Our Favorite Sweet Potato Soufflé Recipe
Meet Them Here
Read Bios »Our Favorite Sweet Potato Soufflé Recipe
You know that one dish that makes people stop mid-bite, close their eyes, and let out a “Mmm…”? This Sweet Potato Soufflé is that dish. Light, fluffy, and packed with warm, cozy spices, it’s not just another side dish—it’s the one that gets everyone asking for the recipe before they even finish their plate.
A Word About Sweet Potatoes from California
Sweet potatoes may tantalize your taste buds, but how well do you understand them? There are some myths surrounding this root vegetable. First, it’s essential to note that a sweetpotato is NOT the same as a yam. It also differs from its standard potato counterparts, which are tubers. And get this: the word is actually sweetpotato. According to California Sweetpotatoes, “sweetpotato” is correct because their product is not, in fact, a sweet potato – it’s an entirely different vegetable.
California Sweetpotatoes: The Secret Ingredient to a Better Soufflé
Did you know that California is one of the top sweetpotato-producing states in the country? That’s right—our farmers grow some of the best sweetpotatoes you’ll ever taste, thanks to California’s ideal soil, climate, and sustainable farming practices. These sweet, nutrient-packed gems are grown with care, hand-harvested at peak ripeness, and sent straight to your table with all their natural goodness intact.
And here’s something cool—California sweetpotatoes aren’t just delicious; they’re packed with vitamins, fiber, and antioxidants, making them a powerhouse ingredient in everything from savory dishes to baked goods. So when we say this sweet potato soufflé is next-level good, we mean it. The natural sweetness of CA GROWN sweetpotatoes gives this dish an unbeatable depth of flavor—without needing a ton of added sugar.
If you’ve ever wondered how sweetpotatoes go from farm to fork, check out this behind-the-scenes look at the dedicated California farmers growing these beauties.
Why This Sweet Potato Soufflé Belongs on Your Holiday Table
Forget typical sweet potato casserole recipes. This one’s different. It’s got that irresistible balance of sweet and savory, a nutty crunch that takes things over the top, and it brings the natural sweetness of CA GROWN sweetpotatoes front and center. It’s the show-stopping dish your holiday table didn’t know it was missing.
What Makes This Sweet Potato Soufflé the Best?
I’m glad you asked. Let’s break it down.
✨ A Light, Fluffy Texture You’ll Obsess Over
This soufflé is all about that cloud-like texture. Thanks to a creamy sweetpotato base and a little kitchen magic (okay, a food processor), you get a smooth-as-silk mixture that puffs up beautifully in the oven. It’s like biting into a sweetpotato-flavored dream. And yes, it’s as good as it sounds.
✨ Warm Spices That Bring Major Cozy Vibes
We’re talking ground cinnamon, a hint of nutmeg, and the bright zing of fresh orange zest. These warm spices hit all the right notes without overpowering the sweet potatoes’ natural sweetness. Think classic holiday flavors, elevated.
✨ A Citrus-Infused Nutty Topping That’ll Blow Your Mind
The top of this sweetpotato mixture is sprinkled with a crunchy combo of walnuts and sliced almonds, all tossed in a buttery brown sugar mix with a hefty touch of citrus zest. It bakes up golden brown and adds a serious wow factor—both in taste and texture.
Simple Ingredients, Big Payoff
This recipe uses simple, whole ingredients—nothing fancy, nothing complicated. You’ve got fresh sweetpotatoes, farmed right here in sunny California, and pantry staples like brown sugar, almond flour, eggs, and warm spices. Add a handful of different nuts for that irresistible crunch and you’re in business.
You’ll also need the basics like unsalted butter (melted, of course) and a bit of flour (gluten-free cup for cup or regular ap flour will both work). A splash of half-and-half makes the whole thing rich without being heavy. And that’s it! These simple ingredients are doing some heavy lifting to create a decadent side dish you’ll be proud to serve.
Pro Tips for This Perfect Side Dish
Look, I’m not going to lie to you. This Sweet Potato Soufflé looks fancy, but it’s totally doable—even if you’re feeling a little overwhelmed by holiday chaos. Here’s how to keep it stress-free:
✔️ Start with Room Temperature Ingredients
Cold eggs? Cold half-and-half? Nope. Let everything sit out for a bit before you get started. This helps your soufflé batter come together smoothly, giving you that dreamy, fluffy texture.
✔️ Don’t Overmix
Once you’ve got your base blended, add the almond flour and baking powder at the end and pulse just until it’s combined. No need to go wild with the food processor. Overmixing = dense soufflé. We want light and airy, people!
✔️ Pick the Right Baking Dish
A soufflé dish works best for that classic puffed-up look, but an 8-inch square baking dish will do the job just fine. You can also use individual ramekins for personal-sized portions—great for making your guests feel extra special.
How to Make Our Citrus-Infused Sweet Potato Soufflé
Here’s the play-by-play to get this dish on your table with minimal stress:
1️⃣ Roast the sweetpotatoes – This brings out their natural sweetness and makes them ultra-creamy.
2️⃣ Make the sweetpotato base – Blend the sweetpotatoes with eggs, half-and-half, brown sugar, spices, and a splash of orange juice. Then, add almond flour and baking powder and pulse until smooth.
3️⃣ Pour into your dish – Spread the mixture into a buttered baking dish in an even layer.
4️⃣ Add the nutty topping – Toss together melted butter, walnuts, sliced almonds, brown sugar, flour, salt, and orange zest. Sprinkle this over the top of the sweetpotato mixture.
5️⃣ Bake until golden brown – You’ll know it’s ready when the soufflé is puffed, set in the center, and has a crisp, golden topping.
Our CA GROWN Sweet Potato Soufflé Is Sure to be the MVP of Your Next Gathering
If you’re tired of the same old side dishes, our Sweet Potato Soufflé recipe is your ticket to shaking things up. It’s light, flavorful, and just indulgent enough to make it feel special. Whether you serve it in a classic soufflé dish or in cute individual ramekins, this dish is going to steal the show.
And hey, when your guests start asking for the recipe (because they will), you can send them right back here to CA GROWN, where we celebrate everything that makes California produce so special. Learn more about how our farmers grow the best sweetpotatoes in the country right here.
NEED A PLAYLIST FOR THIS BAKING PROJECT? CHECK OUT OUR CA GROWN SPOTIFY PLAYLISTS:
BE SURE TO SHARE YOUR SWEETPOTATO MASTERPIECES WITH US BY SNAPPING A PIC AND TAGGING US ON SOCIAL USING #CAGROWN.
Craving more CA GROWN goodness? Follow us on Pinterest for fresh and fabulous recipe inspiration!
Citrus-Infused Sweet Potato Soufflé
Ingredients
For the soufflé:
- 3.5 lbs sweetpotatoes
- 4 large eggs
- ½ cup half-and-half
- ½ cup almond flour
- ¼ cup packed light brown sugar
- 1 ½ tsp kosher salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp baking powder
- 1 orange zest and juice, divided
For the citrus-infused nutty topping:
- 4 TBSP unsalted butter melted, plus more for the baking dish
- 1 cup roughly chopped walnuts
- ½ cup sliced almonds
- ¼ cup packed light brown sugar
- 2 TBSP gluten-free cup for cup flour or regular all-purpose flour
- 1/8 tsp kosher salt
Instructions
- Arrange a rack in the middle of the oven, remove any racks above that rack, and heat the oven to 350°F (180°C). Scrub 3 lbs of sweetpotatoes and pierce all over with a knife or fork.
- Place the sweetpotatoes directly on the oven rack (place a sheet of aluminum foil onto a lower rack, but never onto the bottom of the oven, if you’re worried about drips). Bake until tender, about 1 ½ hours.
- Remove the sweetpotatoes from the oven and let cool until they are ok to handle, about 30 minutes. Halve each sweetpotatoe lengthwise, then scoop the flesh into a bowl; discard the peels.
- To make the topping, melt the butter then remove from the heat and stir in the walnuts and almonds. Mix until all of the nuts are coated. Add 1/4 cup packed light brown sugar, 2 TBSP all-purpose flour, the orange zest, and 1/8 tsp kosher salt, then toss to combine.
- Coat a 2-quart soufflé dish or 8-inch square, 2-inch-high baking dish with softened butter.
- To make the souffle base, place the eggs, half-and-half, brown sugar, 2 TBSP of the freshly squeezed orange juice, kosher salt, cinnamon, and ground nutmeg in a food processor fitted with the blade attachment. Process or blend until smooth and the sugar is mostly dissolved, about 30 seconds.
- Add the reserved sweetpotato and process or blend until very smooth, about 30 more seconds.
- Add the almond flour and baking powder then process just until combined, about 10 seconds. Do not overmix.
- Transfer the puree to the prepared baking dish and spread into an even layer. Sprinkle evenly with the citrus-infused nutty topping.
- Bake until puffed and just set in the middle, 45 to 55 minutes. Let cool for about 5 minutes before serving.