Sweet Potato Souffle with Maple Bourbon Meringue

Prep Time
15 mins
Cook Time
35 mins


For the Sweet Potato Souffle

  • 4 large sweet potatoes skins on
  • 3 large eggs
  • 12 oz unsalted butter softened
  • 1.5-2 cups granulated sugar depending on how sweet you want it
  • 1.5 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

For the Meringue

  • 3 egg whites
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon bourbon


  1. In a microwave safe bowl, place potatoes in bowl filled halfway with water. Microwave until soft, about 4-8 minutes.
  2. Peel potatoes once cool and put in a mixing bowl with the paddle attachment on.
  3. Beat in eggs one at a time until well incorporated.
  4. Add the remainder of the ingredients to the bowl of the stand mixer and beat until no lumps are left.
  5. Bake at 350 degrees for 20 minutes.
  6. Meanwhile in a stand mixer, whip egg whites until soft peaks form, then slowly add in your maple syrup. Beat on high until stiff peaks form. Once the peaks form, reduce speed to low and add your vanilla and bourbon until combined.
  7. Pipe or spread meringue on top of warm potatoes and place back in oven for an additional 10-15 minutes or until the top has slightly browned.