Fall Spiced Sweet Potato Soufflé

McCain Purely Potatoes

DATE: Monday, October 4th, 2010


  1. 1 bag (454g) McCain Purely Potatoes® Frozen Sweet Potato Chunks
  2. 2 eggs, separated
  3. ½ cup (125 mL) packed brown sugar
  4. 1 tsp (5 mL) pumpkin pie spice
  5. ½ cup (125 mL) 10% half and half cream
  6. 1 tbsp (15 mL) pure maple syrup
  7. Whipped cream (optional)


  1. Preheat oven to 350°F (180°C).
  2. Lightly spray the inside of 6 oven proof ramekins or custard cups with non-stick spray and place on a baking sheet; set aside.
  3. Microwave frozen sweet potatoes in bag on High for 12 to 14 minutes or until tender.
  4. Let stand for 1 minute.
  5. While sweet potatoes are standing, using clean beaters, beat egg whites until stiff peaks form, and set aside.
  6. Pour slightly cooled sweet potatoes into a large bowl and mash.
  7. Using an electric mixer beat in egg yolks, brown sugar, pumpkin pie spice, cream and maple syrup until smooth.
  8. Gently fold beaten egg whites into sweet potato mixture.
  9. Divide mixture among prepared ramekins and bake in a 350°F (180°C) oven for 20 to 30 minutes or until top is slightly firm to the touch.
  10. Let cool for about 5 minutes before serving. 
  11. Dollop with whipped cream, if using.

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