The Story & Intro
Hi, I’m Inaya, 38, from the beautiful island of Crete in Greece. Cooking has been a part of my life since I was a child, learning from my grandmother how to make traditional dishes full of love and flavor. Although sweet potatoes aren’t a Greek staple, I fell in love with them when I first visited the United States. A friend invited me to a Thanksgiving dinner, and on the table was this magical dish a warm Sweet Potato Soufflé with Marshmallow Topping.
The first bite was pure comfort creamy, buttery sweet potatoes with a golden, slightly toasted marshmallow crown. It was sweet but not overly so, rich but fluffy. It reminded me of how food connects us across cultures how a simple dish can bring people together no matter where they’re from.
Now, every fall and winter, I make my own version of Sweet Potato Soufflé with Marshmallow Topping adding a little Mediterranean flair with a hint of orange zest and a touch of olive oil for extra silkiness. Whether it’s for Thanksgiving, Christmas, or a cozy family dinner, this dish always brings warmth, laughter, and a little sparkle to the table.
If you’re looking for something that tastes like a hug, this Sweet Potato Soufflé is it.
Why You’ll Love This Sweet Potato Soufflé
✨ Perfectly balanced — Sweet, buttery, and creamy with a light, fluffy texture.
🥄 Easy to prepare — No complicated steps, just wholesome ingredients.
💛 Crowd-pleaser — Even people who think they don’t like sweet potatoes will fall in love.
🍊 Bright twist — My version includes orange zest and a drizzle of Greek olive oil for depth and freshness.
Ingredients 🛒
For the Sweet Potato Soufflé
- 4 large sweet potatoes (about 3 pounds), peeled and cubed
- ½ cup unsalted butter, melted
- ⅓ cup milk (or heavy cream for extra richness)
- ¼ cup pure maple syrup or honey
- ⅓ cup brown sugar
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon orange zest (optional but lovely)
- 1 tablespoon olive oil (for a Mediterranean touch)
For the Marshmallow Topping
- 2 cups mini marshmallows
(Optional: mix half mini marshmallows and half pecans for extra crunch!)
Step-by-Step Instructions 👩🍳
1. Cook the Sweet Potatoes
Place the cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15 minutes. Drain and let them cool slightly.
2. Mash the Potatoes
In a large mixing bowl, mash the sweet potatoes until smooth. You can use a potato masher or hand mixer for extra fluffiness.
3. Mix the Soufflé Base
Add melted butter, milk, maple syrup, brown sugar, eggs, vanilla, salt, cinnamon, nutmeg, orange zest, and olive oil. Mix well until creamy and fully combined.
4. Bake the Soufflé
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or oil. Pour in the sweet potato mixture and spread evenly. Bake for about 25–30 minutes until the top is slightly golden and set.
5. Add the Marshmallow Topping
Remove from the oven and scatter the marshmallows evenly on top. Return to the oven for another 10–15 minutes, or until the marshmallows are golden brown and puffy. Watch closely they brown fast!
6. Cool Slightly and Serve
Let the soufflé rest for 10 minutes before serving. The marshmallow layer will stay gooey, and the sweet potato base will be creamy and smooth.
Serving Suggestions 🍽️
This Sweet Potato Soufflé with Marshmallow Topping is a dream alongside roasted turkey, ham, or even grilled vegetables. You can serve it warm straight from the oven, or at room temperature.
If you want to make it ahead, prepare the sweet potato mixture a day early, store it in the fridge, and bake with the marshmallows just before serving.
For a Greek-inspired touch, sprinkle crushed walnuts or pistachios on top for added crunch it gives the dish a lovely contrast.
Pair it with a hot spiced tea or a light dessert wine, and you’ve got a holiday-worthy treat that feels both American and Mediterranean.
Chef’s Notes 📝
- If you prefer a lighter version, replace butter with coconut oil or olive oil.
- Want extra flavor? Add a pinch of cardamom.
- For vegans, use coconut milk and vegan marshmallows.
- You can substitute maple syrup with Greek honey for a richer taste.
💌 Nutrition (Per Serving – makes 8)
- Calories: ~280
- Fat: 10g
- Carbs: 42g
- Protein: 3g
- Sugar: 25g
- Fiber: 4g
🕒 Recipe Card
| 🍽️ Category | Dessert / Side Dish |
|---|---|
| 🕒 Total Time | 50 minutes |
| ⏰ Prep Time | 15 minutes |
| 🔥 Cook Time | 35 minutes |
| 🧂 Ingredients | Sweet potatoes, butter, milk, maple syrup, eggs, vanilla, marshmallows |
| 👩🍳 Instructions | Boil, mash, mix, bake, top with marshmallows, bake again |
| 💡 Notes | Add orange zest for brightness; sprinkle nuts for crunch |
| ❤️ Nutrition | 280 kcal per serving |
Conclusion 🌸
Cooking this Sweet Potato Soufflé with Marshmallow Topping always fills my kitchen with laughter, warmth, and the sweetest aroma. Every time I make it, I remember that first Thanksgiving how food can feel like family, even when you’re far from home.
It’s simple, elegant, and made to be shared. So, whether you’re celebrating with loved ones or just want something cozy for a quiet evening, this soufflé will make your table shine.
Cooking is about more than just food it’s about sharing love and creating memories. And this dish does exactly that. 💛
✨ Short 100-Word Version
Hi, I’m Inaya from Crete! This Sweet Potato Soufflé with Marshmallow Topping is a heartwarming blend of creamy sweet potatoes, maple syrup, and golden toasted marshmallows. Inspired by my first Thanksgiving in the U.S., it’s become a holiday favorite in my home. I add a touch of orange zest and olive oil for a Mediterranean twist. The result is a fluffy, sweet, and cozy dish that’s perfect for sharing with loved ones. Whether it’s for Thanksgiving, Christmas, or just a comforting Sunday meal, this soufflé always brings joy to the table. 🍠✨
