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Sweet Potato Soufflé Recipe Easy Marshmallow Meringue Topping Guide

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A cozy holiday side dish featuring a creamy, spiced sweet potato base topped with a fluffy, toasted marshmallow meringue. Perfect for Thanksgiving, Christmas, or any festive gathering.

Ingredients

Scale
  • 4 medium sweet potatoes, peeled and cubed (about 2.5 lbs / 1.1 kg)
  • 3/4 cup granulated sugar (150g)
  • 4 tablespoons unsalted butter, softened (56g)
  • 1/2 cup whole milk (120ml)
  • 3 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1 cup marshmallow fluff (about 240g) or homemade marshmallow meringue (3 egg whites + 1/2 cup sugar)

Instructions

  1. Peel and cube 4 medium sweet potatoes. Place them in a large pot with enough water to cover and bring to a boil. Cook for 15-20 minutes until tender. Drain and let cool slightly.
  2. Mash the sweet potatoes in a large bowl until smooth and lump-free using a potato masher or hand mixer on low speed.
  3. Add 3/4 cup sugar, 4 tablespoons softened butter, 1/2 cup whole milk, 3 egg yolks, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and a pinch of salt to the mashed sweet potatoes. Stir until well combined and silky.
  4. In a clean bowl, whip the 3 egg whites to soft peaks with an electric mixer. Gradually add 1 cup marshmallow fluff or 1/2 cup sugar for homemade meringue, whipping until stiff, glossy peaks form (5-7 minutes).
  5. Gently fold one-third of the marshmallow meringue into the sweet potato mixture to lighten it, then fold in the remaining meringue until no streaks remain.
  6. Pour the soufflé mixture into a greased 9×9-inch baking dish and smooth the top.
  7. Preheat oven to 350°F (175°C). Bake for 30-35 minutes until puffed and lightly golden with a slight jiggle in the center.
  8. Switch oven to broil on low and broil for 1-3 minutes until the marshmallow topping develops golden peaks. Watch closely to avoid burning.
  9. Let the soufflé cool for 5 minutes before serving. Best enjoyed warm.

Notes

Use firm, small-curd sweet potatoes for best texture. For a dairy-free version, substitute almond or oat milk and dairy-free butter. To make homemade marshmallow meringue, whip egg whites with sugar to stiff peaks. Avoid overmixing the soufflé batter to keep it airy. Watch the marshmallow topping closely when broiling to prevent burning. Leftovers can be refrigerated for up to 3 days and reheated gently.

Nutrition

Keywords: sweet potato soufflé, marshmallow meringue, holiday side dish, Thanksgiving recipe, Christmas recipe, easy soufflé, sweet potato dessert

Find it online: https://blairrecipes.com/sweet-potato-souffl-e-recipe-easy-marshmallow-meringue-topping-guide/