Red Lentil Sweet Potato Souffle

Sweet Potato Souffle

This ain’t your Grandma’s sweet ‘tatoes! This dessert is rich, creamy and just plain awesome served with ice cream. (We recommend french vanilla or maple walnut).

The Red Lentils not only provide a subtle nutty flavour, but also give this dessert a nutritional jolt! A great desert for a balanced diet or athletes in training (sans ice cream, of course)

Lets get KooKing!

Sweet Potato Souffle waiting to be baked

Our souffle all whipped up and waiting to be baked!



  • 1 medium sweet potato, peeled and boiled until soft
  • pinch white pepper
  • 1/8 tsp salt
  • 1/8 tsp ground nutmeg
  • 1/8 tsp cinnamon
  • 1/8 tsp pure vanilla extract (or 1/4 scraped bean)
  • 3 tbsp light brown sugar
  • 3 free run eggs – separated
  • 3 tbsp light cream (10%)
  • 1/2 cup  Canadian red lentils – you can use lentils from another country, just as long as you know where your food is coming from đŸ˜‰
  • 3/4 cup water
  • 3/4 cup apple juice or orange juice
  • zest of 1/2 an orange *

KooK it:

Preheat oven to 325 F

In a small saucepan combine red lentils apple juice and water. Bring to a boil and then reduce heat and simmer (covered) for 10-15 minutes, or until all the liquid is evaporated.

Put the lentils and sweet potato in your food processor and blend until they are as smooth as possible. Transfer to a mixing bowl

Add in the cream and whip for one minute. Add in salt, pepper, cinnamon, nutmeg, brown sugar, vanilla, orange zest, and egg yolks blend well.

In the bowl of your stand mixer add the egg whites and whip on medium-high until they form stiff peaks.

Gently fold the egg whites into the sweet potato concoction.

Pour batter into a greased (or sprayed) 8″ round casserole dish. Bake for 35 minutes.

Sweet Potato souffle with ice cream

Oh ya! The finished Product with a dollop of good quality ice cream!


*TIP: If you are using orange juice instead of apple, you may want to omit the orange zest, as it will be very ‘orangy’.

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