Sweet potato soufflés

Sweet potato soufflés

The Potato Cookbook

Sweet potato and Vegemite is a bit of a thing for me (check out the sweet potato macaroni cheese on page 20), but it’s such a delicious combination that I can’t resist putting them together. Soy sauce is a good alternative as it also delivers a similar salty, umami taste. These soufflés are delicious paired with a salad and some crusty bread on the side.


Quantity Ingredient
1 large sweet potato, about 600 grams
3 tablespoons panko breadcrumbs
50 grams unsalted butter
1 garlic clove, finely chopped
3 teaspoons soy sauce, or use vegemite
190ml buttermilk
100 grams grated parmesan cheese
1 tablespoon fresh chives, chopped
1 teaspoon fresh rosemary, finely chopped
1/4 teaspoon freshly ground black pepper
sea salt, to taste
6 large eggs, yolks and whites seperated, at room temperature


  1. Preheat the oven to 200°C and line a baking tray with baking paper.
  2. Scrub the sweet potato and pierce it a few times with a skewer. Wrap it in foil, place it on the baking tray and bake until tender, about 55–70 minutes, checking with a skewer. Allow the cooked sweet potato to cool slightly, then peel and process in a food processor until it becomes a smooth purée.
  3. Put a metal baking tray in the oven to heat and ensure there is an oven shelf in the centre of the oven. Grease six 375 ml capacity ramekins (they need to have straight, vertical sides for the soufflés to rise) and sprinkle with breadcrumbs.
  4. Melt the butter in a small saucepan over medium–low heat. Add the garlic and mash with the back of a spoon until almost melted into the butter, about 1 minute. Remove from the heat and stir the Vegemite into the butter until smooth.
  5. Measure 500 g of the sweet potato purée into a large mixing bowl and stir in the butter mixture, the buttermilk, parmesan, chives, rosemary and pepper until smooth. Taste and add salt and more pepper if needed. Beat in the egg yolks until well combined.
  6. In a clean mixing bowl or the bowl of a stand mixer, whisk the egg whites until they are white and stiff, about 2–3 minutes. Using a large metal spoon, gently fold about a quarter of the egg whites into the sweet potato mixture to loosen. Slowly fold through the remaining egg whites until no white streaks remain in the mixture.
  7. Divide the mixture among the ramekins. Remove the baking tray from the oven. Place the ramekins on the tray and place on the centre shelf of the oven. Bake until the soufflés are beautifully puffed and golden, about 25–30 minutes. As they cook, admire the rising soufflés through the oven window, but don’t open the oven door until near the end of the cooking time.
  8. Like all soufflés, these are best served immediately.
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