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Spiced Sweet Potato Souffles with Roasted Walnuts

Prep Time 20 mins
Cook Time 20 mins
Course Dessert


  • 2 pounds organic sweet potatoes (or yams) about 3 large sweet potatoes
  • ½ cup raw milk or cream from grass-fed cows!)
  • 4 tbsp maple syrup
  • 4 tbsp butter
  • 1 tsp vanilla extract
  • ½ tsp freshly grated nutmeg
  • 2 tsp cinnamon
  • 2 eggs, lightly whipped
  • Sea salt, to taste
  • ½ cup walnuts, roughly chopped (soaked and dehydrated is best)


  • Peel the sweet potatoes (optional) and roughly chop them into large, even pieces. Place in a saucepan and cover with water. Bring to a boil and simmer the potatoes until they are fork tender.
  • Drain the potatoes and return to saucepan.
  • Add in the milk, maple syrup, butter, nutmeg, cinnamon, and eggs. Use a potato masher to moosh the potatoes until broken down. Just moosh until you're happy with the texture. I don't mind chunky potatoes, so I didn't moosh too much. Just enough to mix everything in.
  • Taste. Season with a pinch of salt, if necessary.
  • Divide the potatoes evenly among oven-safe ramekins. Top each ramekin with some walnuts.
  • Bake in a preheated 350 degree oven until bubbly and warmed thoroughly, about 20 minutes.
Keyword Souffles, sweet potato