Sweet Potato Souffle Saga, Part II

Alrighty!  We started this journey with some homemade sweet potato puree.   Then we ventured onward to make this sweet potato souffle recipe.  Here are the photos of the first recipe…

Souffle #1 Before

Souffle #1 Before

Souffle #2 After

Souffle #2 After

Yes, that topping tastes as decadent as it looks.  Recall that I swapped out the Splenda brown for some Joseph’s maple flavored maltitol syrup.  This wound up tasting just as good as the Splenda brown, but it didn’t make for a nice presentation.  I could have probably halved the amount of syrup.  I don’t know if that would have improved the presentation, but it surely would improve the stats (and the tummy discomfort some experience from consuming maltitol.)   If you should decide to make this recipe, even though I’ve concluded that sweet potatoes aren’t worth these kinds of stats, go with the Splenda brown.  It’s a more traditionally “crumbly” topping.  You’ll still need to “drop it’ across the top, but it will be much easier to deal with than this and prettier to look at.

This is a tasty recipe in its original form.  I just don’t think I can eat it in good conscience… not even on a holiday.  I would rather splurge my calories on a couple cookies.  But, that’s my overall opinion on any sweet potato casserole at this point.  After attempting sweet potato souffle #2, I’ve concluded that sweet potatoes are by far their best when tossed in a little olive oil and roasted alongside some butternut squash.  So, make of that what you will.

1 cup sweet potato puree
8 oz heavy whipping cream
1/2 cup Whey Low Gold
2 tbsp margarine
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tbsp ground flax
1.5 tbsp warm water
2 tbsp margarine
1 tsp vanilla extract
1/4 c Whey Low Gold
1/2 cup old fashioned oats
1/4 c chopped pecans


  • Blend sweet potatoes, whipping cream, 1/2 c whey low gold, 2 tbsp margarine, cinnamon and ginger until smooth and whipping cream has somewhat thickened.
  • Pour souffle mixture into an 8 x 8 baking dish sprayed with a little butter flavored non-stick spray.
  • In a separate bowl, stir together flax and warm water. Add 2 tbsp melted margarine and the vanilla. Stir until blended. Add 1/4 whey low gold, oats, and pecans.
  • Evenly top souffle mixture with the oat mixture. Bake at 350 for 45 – 50 minutes
Action shot!

Action shot!

Sweet Potato Souffle #2 Before

Souffle #2 Before

Souffle #2 After

Souffle #2 After

This recipe also had its presentation issues.  As you can see, the evenly distributed topping wound up sinking into the middle.  I believe this had to do with the souffle itself, and I will probably try a similar topping on something else one day.  It was good… kind of like granola.

I was not pleased with the outcome of this recipe.  It seemed pretty thin compared to what I was expecting.  I don’t think I could serve it right from the oven to the table.  However, something good came out of this.  I scooped it into a small round tupper and threw it into the fridge, deciding that it was a pretty decent mashed sweet potato recipe – though still higher in stats than a mashed recipe needs to be.  Overnight, it thickened and turned into a wonderfully decadent sweet concoction that I will very purposely use as a sweet potato pie filling one day.  I imagine a low carb nut meal crust, but it really doesn’t even need that.  If this were sitting beside a pumpkin pie on the dessert table, I would go for it.   Give me 1/4 cup and a spoon, and I’ll be off to the races.   And the stats probably are not so bad when considered as a dessert.

You can, of course, find this recipe in my SparkRecipes recipe box.

I have to run for now, but I do have a go-to sweet potato casserole recipe that I’ve been making for the masses for several years now.  I will make it again this year.  It is more like a traditional casserole… not a souffle.  Not that the souffle was much like a traditional souffle.  (Confused yet?)  It involves ginger and peaches, and I will post it very soon to conclude our little Sweet Potato Souffle Saga.

AH… one last note.  NanaLinda left me a comment suggesting I swap out a portion of the sweet potatoes with some butternut squash.  What a terrific idea.  I’ve had butternut in sweet potato’s stead, but it never would have dawned on me to sub some out here.  I may still try that with the ginger peach casserole.

Sweet Kitty > Sweet Potatoes (For cuddling, silly!)

I prefer sweet kittens over sweet potatoes. (For cuddling, silly!)


  1. This looks good, I might have to give it a try, even with your warnings. Im curious if the topping would have been better added halfway through the baking process?

  2. For the granola topping? Probably, and the granola really only needs 20 min or so to cook anyway.

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