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Cheese Sweet Potato Puff | Can't Stay Out of the Kitchen | This scrumptious #SweetPotato #SideDish has a souffle-like texture & it's seasoned with the #savory #herbs of #chives & #parsley. It puffs up while #baking & is terrific served straight out of the oven. Excellent option for #holidays like #Easter, #Thanksgiving or #Christmas. Everyone will want seconds! #CheddarCheese #casserole #GlutenFree #CheeseSweetPotatoPuff

Cheese Sweet Potato Puff

Teresa Ambra
Cheese Sweet Potato Puff is absolutely heavenly. This soufflé-style side dish puffs up while baking and is best served straight out of the oven. It's made with a delicious cheese sauce and is certainly a delightful way to enjoy sweet potatoes. This is a marvelous Side Dish recipe for the holidays and company. Gluten free.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Side Dish, Vegetable
Cuisine American
Servings 12
Calories 381 kcal

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

NOTE: The casserole may be covered with plastic wrap and refrigerated overnight. Allow dish to stand at room temperature about 30 minutes before baking.
 
NOTE: I think this recipe would be equally good with ground cinnamon and nutmeg added instead of the savory herbs and pepper.
 
NOTE: This casserole is best served immediately upon removing it from the oven and before the souffle-like texture deflates.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 381kcalCarbohydrates: 40gProtein: 9gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 87mgSodium: 583mgPotassium: 706mgFiber: 6gSugar: 9gVitamin A: 27618IUVitamin C: 6mgCalcium: 225mgIron: 1mg
Keyword cheddar cheese, gluten free, side dish, sweet potatoes
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