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Sweet Potato Soufflé

An unusually low calorie version, this dish has become a must at our Thanksgiving table. We have made it also to accompany pork roasts, served with a salad. Delicious!

Sweet Potato Soufflé


  • Nonstick cooking spray
  • 2 cups mashed sweet potatoes (we calculate about 1 big potato to a cup)
  • ¾ cup granulated sugar (we use Splenda instead)
  • 4 egg whites
  • ¼ cup 2% milk
  • 2 teaspoons cornstarch
  • ¼ teaspoon cinnamon
  • ¼ teaspoon vanilla extract


  • ½ cup brown sugar
  • 4 tablespoons light butter
  • 3 tablespoons all purpose flour
  • 1 8-oz can crushed pineapple – drained


  1. Preheat oven to 350F.
  2. Spray a soufflé or casserole dish with non-stick cooking spray.
  3. In a large bowl, using an electric mixer on the lowest setting, beat together the sweet potatoes and sugar.
  4. Add egg whites, milk, cornstarch, cinnamon and vanilla. Beat until fluffy and lump-free.
  5. Pour into prepared dish.
  6. In a small microwave bowl, combine the brown sugar and butter.
  7. Microwave on high, until melted, about 30 seconds.
  8. Stir in the flour and pineapple.
  9. Drizzle the topping over the sweet potato mixture.
  10. Bake for 30 – 35 minutes until bubbly and golden. Serve immediately.

Photo by Pseph

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