Brandied Sweet Potato Soufflé

A divine preparation for sweet potatoes; pumpkin pie was eliminated as Thanksgiving dessert after this dish was discovered.

From Katie Button, Chef of Cúrate in Asheville, North Carolina

Photo by Evan Sung

  • Yield: 10 Servings
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Brandied Sweet Potato Soufflé


3 pounds sweet potatoes

8 tablespoons unsalted butter, room temperature

8 ounces cream cheese, room temperature

¾ cup firmly packed brown sugar

6 large eggs, separated

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground allspice

¼ teaspoon ground cinnamon

1 cup heavy cream

¼ cup brandy

Salt to taste


1. Preheat oven to 375 degrees. Scrub sweet potatoes. Bake in oven until tender, about 1 hour.  Cool, peel, and puree.

2. In a mixing bowl cream butter, cream cheese, and sugar. Beat in egg yolks and sweet potatoes. Add spices, cream, and brandy. Mix well. Taste and add salt as desired.

Note: Recipe can be made one day in advance up to this point. Just bring mixture back to room temp before egg white step.

3. When ready to bake (after turkey is removed from oven), preheat oven to 375 degrees. Beat egg whites until stiff and fold into potato mixture.

4. Pour into butter 9x13 baking pan or similar dish. Bake until hot and slightly puffed, 35−40 minutes. Remove from oven and let cool 5 minutes. 

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