Sweet Potato Soufflé

Sweet Potato Soufflé
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.

Looking for a new sweet potato dish to serve your guests this holiday season? This Sweet Potato Soufflé is just the ticket!

  • Prep time
    20 min
  • Cook time
    1 hr 15 min
  • Servings
    12 Servings
  • Serving size
    1/2 cup
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 160

  • Total Fat 6g
    • Saturated Fat 0.8g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 170mg
  • Total Carbohydrate 25g
    • Dietary Fiber 4g
    • Total Sugars 9g
  • Protein 5g
  • Potassium 480mg
  • Phosphorus 75mg


  • nonstick cooking spray
  • whole sweet potatoes (washed and dried)
    3 lbs
  • low-calorie brown sugar substitute
    1/4 cup plus 2 tbsp, divided use
  • orange juice (low sugar or freshly squeezed)
    1/4 cup
  • salt
    1/2 tsp
  • ground flax seed
    1/4 cup
  • shelled walnut pieces
    1/2 cup
  • trans-fat-free margarine
    2 tbsp
  • egg whites
  • cream of tartar
    1/4 tsp


  1. Preheat oven to 400 degrees Fahrenheit. Coat a deep 8-inch round or square casserole dish with cooking spray. Set aside.

  2. Coat a baking sheet with cooking spray. Arrange the washed and dried, whole sweet potatoes (with the skins on) on the sheet and coat generously with cooking spray. Bake for 50-60 minutes or until tender (check if they are tender by spearing the largest one with a paring knife or fork).

  3. Remove sweet potatoes from the oven and peel the skin. In a large bowl, whisk (or blend with a mixer) the roasted sweet potatoes with 1/4 cup Splenda Brown Sugar Blend, orange juice and salt (optional). Set aside to cool.

  4. Using a food processor or chopper, grind the walnuts, flax seed and 2 Tbsps. Splenda Brown Sugar Blend together until it is the consistency of wet sand. Add the Smart Balance Buttery Spread to the mixture in the food processor and pulse to incorporate (do not overmix this or it will turn into a paste). Set aside.

  5. Combine egg whites and cream of tartar in a large glass or metal bowl, and beat with an electric mixer on medium speed or with stand mixer using the whisk attachment until egg whites form soft peaks with tips that curl over when the beaters are lifted.

  6. Working in batches, incorporate one third of the egg whites into the sweet potato mixture using a large flat rubber spatula and gently folding them in until combined. Repeat that process two more times until all of the egg whites are incorporated into the sweet potatoes.

  7. Pour sweet potato soufflé mixture into the prepared casserole dish and top with the walnut mixture.

  8. Place the soufflé into the oven and bake at 400 degrees Fahrenheit for 20 minutes, then turn the oven down to 350 degrees Fahrenheit and continue to bake for 15 more minutes. Serve hot. (Note: the soufflé may deflate a little bit after baking so it’s best served immediately but is still okay to hold in a warming oven for service).