Sweet Potato Soufflé

With Marshmallow Fluff, Toasted Marshmallows & Caramel


  • ½ cup softened butter
  • 1 cup sugar
  • 2 eggs
  • 1¼ cup AP flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • 2 baked sweet potatoes (peeled pureed in food processor)
  • cup buttermilk

For Garnish

  • marshmallow fluff
  • mini marshmallows
  • caramel
  • graham crackers


  1. Preheat oven on convection 275.
  2. Beat butter and sugar in an electric mixer with paddle attachment.
  3. Add eggs one at a time.
  4. Add vanilla, sweet potato and buttermilk.
  5. Sift flour and add baking soda, powder, spices and salt. Slowly add this flour mixture till incorporated.
  6. Fill half of the small (4 oz) mason jars with mixture.
  7. Bake 25 mins.
  8. When ready, warm marshmallow fluff in a pan so it is easy to scoop onto the soufflé. Top with marshmallows. Gently heat marshmallows with a torch to a golden brown (do not let them burn). Add caramel and graham crackers.

We would like to say a special thank you to City Pharmacy and Burge Club Executive Chef Andrew Featherstone, Burge Club Sous Chef Penny Kennedy-Good and City Pharmacy Pastry Chef Vanessa Pillay.

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