This Sweet Potato Souffle recipe is one I made up out of necessity. I had baked no less than ONE MILLION Sweet Potatoes for a cookout. Not one was eaten… hahahaha! I guess Potato Salad, Corn Salad, and Potato Chips seemed more interesting to the masses 🙂 But, what is one to do with a million sweet potatoes? I created this souffle so that I could freeze some for an easy weeknight side dish and also eat it for breakfast with cooked sausage or crumbled bacon or a sunnyside up egg on top. Delicious all ways!
One million baked sweet potatoes (just kidding, 8-10 should suffice)
3 High Quality eggs
1 1/2 tsp sea salt
1 tsp Cinnamon
1/4 tsp ground nutmeg
Squeeze the sweet potatoes out of their skin into a mixing bowl. Add all the other ingredients. Beat on medium speed to combine. I lift the beaters out and DO NOT bang them on the side of the bowl. I find that the stringy parts of the sweet potato wrap around the beater and get removed this way. Heat the oven to 325* (for Jumbo) or 350* (for regular). Place the mixture into either a Jumbo Muffin Pan (I like silicone so I can pop them out more easily) and bake for 25-30 min (til browned slightly) or a regular muffin pan and bake for 20-25 min.
If I am going to freeze them, I place them straight into the freezer in the silicone pan to partially freeze. Then pop them out into a freezer bag.