Easy Recipe for Sweet Potato Souffle with Pears

A baked sweet potato souffle in a casserole dish next to serving spoons.

Easy Recipe for Sweet Potato Souffle with Pears

It's time to try a different sweet potato casserole, one without marshmallows. Instead, add pears and honey and make it light and airy with egg whites. A savory side dish that's perfect for serving at your holiday table or Sunday supper.

Course: Side Dish

Cuisine: American

Servings:

Prep Time: 20

Cook Time: 35

Ingredients

Instructions

Cook the sweet potatoes in the microwave (wrap in a damp paper towel and microwave for 3 minutes, turn and microwave for 3 more minutes until soft) In the alternative, bake for 50 minutes at 375º.
Preheat the oven to 425º. Butter a 9 x 13 baking dish and coat with bread crumbs.
Peel, core and chop the pears into small chunks and place in a large mixing bowl. Sprinkle with lemon juice.
Squeeze the peelings off the sweet potatoes and add the flesh to the bowl with the pears. Season with salt, pepper and honey.
With a hand mixer, mixer until well combined, it will still be lumpy from the pears. Beat in egg yolks.
In a separate bowl beat egg whites until stiff peaks form. Add ⅓ of the egg whites to the sweet potato mixture and combine. Then gently fold in the remaining egg whites. Pour into the baking dish.
Bake for 35-40 minutes until the top starts to brown.

Barbara's Notes + Tips

You can cook the raw sweet potatoes in the microwave or in the oven. Let them cool slightly before making the casserole so the eggs don't cook when added.
If you don't want to add breadcrumbs to the baking dish, just butter it or use a cooking spray.
For the lightest casserole, gently fold in the egg whites.

Nutrition