Cheese Sweet Potato Puff
Gluten Free Living – 2025
Cheese Sweet Potato Puff is a fantastic side dish for company and holidays. This amazing Sweet Potato Casserole has a soufflé-type texture that’s wonderful. After boiling off sweet potatoes, a cheese sauce is added to them. Then a couple of eggs (which give the dish its classic soufflé-type lift), and then the mixture is poured into a casserole dish and baked. It’s delightful and easy enough that you can make it ahead if you need to and then bake it just before you need to serve it.
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I actually made this Sweet Potato side dish last summer! I’m only now getting around to posting it. I served it with Hawaiian Baked Chicken, fresh strawberries and Corn-on-the-Cob with Cilantro-Lime Butter. I loved that meal! Plus, the leftovers reheated very well.
I had been digging through many recipes and decided to try this version, based on my Cheese Potato Puff recipe. I loved it made with sweet potatoes. I seasoned the sweet potatoes with savory herbs (chives and parsley). However, I think it would be equally good with cinnamon and a little nutmeg if you tend to enjoy a sweeter version of sweet potatoes.
Cheese Sweet Potato Puff is truly outstanding and a scrumptious take on the very versatile sweet potato. It’s best served just out of the oven, rather than allowing it to sit out for several minutes. It’s puffed up that way and adds great body to the dish. The sweet potatoes will sink a little bit if you leave the casserole out 20-30 minutes before serving.
All in all, we greatly enjoyed Cheese Sweet Potato Puff and recommend it for family, company or holiday dinners–especially around Thanksgiving or Christmas!
Cheese Sweet Potato Puff has a souffle-like texture when baking.
Every forkful is delicious. The chives and parsley add a savory blend to the casserole.
It puffs up beautifully while baking and is best served hot out of the oven.
Here’s what I did.
I used these ingredients.
Peel and chunk sweet potatoes; place in a heavy saucepan filled with water. Add a half teaspoon salt.
Cover with lid and bring mixture to a boil; boil until potatoes are soft, about 15-20 minutes. Remove from heat.
Drain sweet potatoes in a colander.
Pour strained sweet potatoes back into the stock pot or heavy sauce pan. Mash with a potato masher.
Mash well.
While sweet potatoes are boiling, prepare cheese sauce. Place butter in a medium sauce pan. Add half-and-half.
While butter melts, mince fresh parsley and chives.
Once butter has melted, add parsley, chives, pepper and remaining salt.
Stir to combine.
Add sharp Cheddar cheese and continue cooking over low to medium heat until cheese melts.
Continue stirring until cheese melts; remove from heat and set aside until ready to use in recipe.
Add cheese sauce to mashed sweet potatoes.
Stir until well combined.
Beat eggs in a small bowl.
Add beaten eggs to sweet potato mixture.
Stir well to incorporate eggs.
Pour sweet potato mixture into a greased 3-quart casserole dish.
Bake casserole at 375 degrees for about 35-40 minutes, until puffy and golden brown. Sprinkle with fresh chives and additional parsley, if desired.
Serve immediately!
Cheese Sweet Potato Puff was fabulous with Hawaiian Baked Chicken, fresh strawberries and Corn-on-the-Cob with Cilantro-Lime Butter.
This was one fantastic meal!
Here’s the recipe.
CHEESE SWEET POTATO PUFF
(Recipe inspired from my Cheese Potato Puff recipe)
Cheese Sweet Potato Puff
Equipment
- 1 large heavy saucepan with lid
- 1 potato masher
- 1 colander
- 1 vegetable peeler
- 1 sharp knife
- 1 cutting board
- measuring cups
- measuring spoons
- 1 3-quart casserole dish
- 1 small bowl
- 1 whisk
Ingredients
- 5 lbs. sweet potatoes peeled and chunked
- 1 1/2 tsp. sea salt divided use
- 3/4 cup salted butter
- 8 oz. pkg. sharp cheddar cheese shredded (2 cups)
- 1 cup half-and-half
- 2 large eggs
- 1/4 tsp. ground black pepper
- 1/2 tsp. dried parsley (or 1 teaspoon fresh, minced parsley)
- 1/2 tsp. dried chives (or 1-2 tsp. fresh, minced chives)
Instructions
- Peel sweet potatoes and chunk.
- Place sweet potatoes in a large kettle or stock pot; cover with water.
- Add a half teaspoon of salt.
- Cover with lid and bring sweet potatoes to a boil.
- Boil sweet potatoes until tender – about 15-20 minutes.
- Drain sweet potatoes in colander and transfer back to the stockpot.
- Mash sweet potatoes with a potato masher until smooth.
- Meanwhile, in a small saucepan, cook and stir the butter, cheddar cheese, half-and-half and remaining teaspoon of salt until smooth.
- Add black pepper, 1 tsp. fresh, minced parsley and ½ tsp. fresh, minced chives (or you can add more seasonings, if desired)
- Remove from heat; set aside.
- Once sweet potatoes are mashed, stir cheese mixture into the drained, mashed sweet potatoes.
- Fold beaten eggs into the sweet potato mixture.
- Pour mixture into a greased 3-qt. casserole dish.
- Bake, uncovered, at 375° for 35-40 minutes or until puffy and golden brown.
- Sprinkle with fresh chives, and additional parsley, if desired.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Cheese Sweet Potato Puff is heavenly. If you need a side dish for holidays or company meals, this one is marvelous.
Hawaiian Baked Chicken and Corn-on-the-Cob with Cilantro-Lime Butter pair wonderfully with Cheese Sweet Potato Puff.
Sweet potatoes are normally made sweeter, but they really are delicious made with savory herbs as well.
You may also enjoy these delicious recipes!
Sweet Potato Casserole with Coconut Praline Topping
