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Sweet Potato Soufflé Recipe Easy Homemade Marshmallow Meringue Dessert

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A light, airy sweet potato soufflé topped with a fluffy marshmallow meringue, combining classic Southern flavors with a festive twist. Perfect for holiday gatherings or cozy family dinners.

Ingredients

Scale
  • 4 medium-sized sweet potatoes (about 2 pounds / 900g), peeled and cubed
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) brown sugar
  • 4 tablespoons (60g) unsalted butter, softened
  • ½ cup (120ml) whole milk (or almond/oat milk for dairy-free)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • A pinch of salt
  • For the Marshmallow Meringue Topping:
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar, superfine if possible
  • ¼ teaspoon cream of tartar (optional)
  • ½ teaspoon vanilla extract

Instructions

  1. Place peeled and cubed sweet potatoes in a medium saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until very tender. Alternatively, steam for 15 minutes to retain moisture. Drain and let cool slightly.
  2. Preheat oven to 350°F (175°C).
  3. Mash sweet potatoes until very smooth using a food processor or immersion blender. In a large bowl, combine mashed sweet potatoes with granulated sugar, brown sugar, softened butter, milk, vanilla extract, cinnamon, nutmeg, eggs, and salt. Mix until creamy and smooth. Add more milk if too thick.
  4. Pour the sweet potato batter evenly into a 9×9-inch baking dish and smooth the top.
  5. In a clean, dry mixing bowl, beat egg whites with cream of tartar on medium speed until soft peaks form. Gradually add granulated sugar one tablespoon at a time while increasing mixer speed to high. Beat until stiff, glossy peaks form. Mix in vanilla extract last.
  6. Spoon or pipe the meringue over the sweet potato batter, spreading to the edges to seal. Use the back of a spoon to create peaks and swirls.
  7. Bake the soufflé at 350°F (175°C) for 20 minutes to set the base and warm through.
  8. Switch oven to broil on high and broil for 1-3 minutes until meringue is golden brown and toasted. Watch closely to prevent burning.
  9. Let soufflé rest for 5 minutes before serving to settle but remain soft and fluffy.

Notes

Use room-temperature egg whites for best meringue volume. Ensure mixing bowl and beaters are clean and free of grease. Be gentle when folding meringue to keep airiness. Watch broiler carefully to avoid burning the meringue. For dairy-free, substitute milk with almond or oat milk and use aquafaba for meringue in vegan version.

Nutrition

Keywords: sweet potato soufflé, marshmallow meringue, holiday dessert, easy soufflé, Southern dessert, sweet potato dessert, homemade marshmallow topping

Find it online: https://tempotaste.com/sweet-potato-souffl-e-recipe-easy-homemade-marshmallow-meringue-dessert/