Sweet Potato Soufflé

Ingredients:Vegan VariationVegetarian
5 lg Sweet Potatoes, skinned, and chopped in 1/2 in sq. chunks
1 lg Plantain (Green or Yellow).
1 1/2 cup Brown Sugar
1 stick Butter, room temperature
3 Tbsp Cinnamon
1 Tbsp Ginger Powder, ground
1 Tbsp Allspice
1 Tbsp Nutmeg
2 cups Pecans, chopped
1 bag mini Marshmallows


  • Place Potatoes and Plantain in large pot, and bring to a boil. Boil until Potatoes are fork-tender.
  • Preheat Oven to 350°F
  • In a large bowl, mash the Potatoes, Plantain, and Butter.
  • Mix in Spices and Brown Sugar.
  • Taste mixture… if more flavor or sweetness is desired, add more. If too sweet, boil another Potato and add to it.
  • Place mixture in baking dish.
  • Cover with Pecan layer.
  • Cover that layer with Marshmallows.
  • Bake in oven until Marshmallows are golden brown, or about 20 minutes.

NOTE: This is not a true Soufflé, but I have always heard it called so.

Ṽ›Ɣ – Substitute Margarine for Butter, and make sure the Marshmallows do not use gelatin.

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3 CommentsLeave a comment

  1. This sounds interesting (especially the plantain addition)If you’re interested, I <>do<> have a recipe for sweet potato souffleé, which <>is<> the real deal… a Southern delicacy from my past life as a grit 🙂Claire Joy

  2. I’d Love to see a real deal Souffle version 🙂I’m from Georgia so Southern Delicacies entice me 🙂

  3. Hey there everyone i was just introduceing myself here im a first time visitor who hopes to become a daily reader!

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