Sweet Potato Puff

Enjoy this delicious sweet potato puff, made from scratch with fresh wholesome ingredients and no refined sugar. This can be served as a side to traditional Thanksgiving meal or year-round with any meal.

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My mom made sweet potato puff a lot when I was growing up, but I was more of a mashed potato kind of girl when I was little. I liked it but didn’t love it. It took me awhile to develop a more “sophisticated” sweet potato palate. Now, I could eat plates full of this stuff, and not just me but my husband and kids too. Also, one of my cousins developed a taste for sweet potatoes after trying this recipe too.

Healthy Sweet Potato Casserole

Most sweet potato casserole recipes are very high in sugar because they are covered in marshmallows or a crumbly sugar topping. While I’m sure they are delicious, they certainly wouldn’t be put in the category of healthy.

This family favorite sweet potato puff contains no refined sugars and is just pure delicious wholesome goodness! The only ingredients are sweet potatoes, eggs, butter, honey, salt, pepper and cinnamon. If you are really going sugar free, you can leave the honey out as well and the puff will still taste great. I’ve done it many times.

You can also eat this guilt free for breakfast, lunch or dinner. It is really good with this prize winning meatloaf recipe and as a side to scrambled eggs for breakfast.

If you are like our family and have cut most refined sugars out from your diet, then you should definitely try this recipe!

Healthy Thanksgiving Side Dish

This would be a great replacement for the traditional sugary sweet potato casserole at thanksgiving. Not only is it healthy it is so good! Sweet potatoes naturally have a light sweet flavor and it goes just perfect with the Thanksgiving fixings without being overboard.

Sweet Potato Puff Recipe

Supplies

Large pot

Vegetable peeler

Electric mixer

13×9 casserole dish

Ingredients

• 6 cups mashed sweet potatoes (I always just estimate adding more rather than less)
• 4 tablespoons butter melted
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 tablespoons of honey optional
• 3 eggs separated
• Cinnamon for the topping

Directions

Prep Sweet Potatoes

Peel and cut up sweet potatoes into large chunks. Add to large pot and cover with water. Bring pot to boil on stove and cook for about 20 minutes. The sweet potatoes are done cooking once easy brake apart with a fork. Strain sweet potatoes completely.

Whip the Egg Whites

Separate egg yolks from egg whites into separate bowls. Using an electric mixer (I use my kitchen aid), beat egg whites until they stand up into peaks and are stiff. Move to separate bowl.

Mix the Ingredients

Use electric mixer to whip the cooked sweet potatoes, melted butter, honey (optional), salt and pepper. (No need to melt butter if sweet potatoes are still hot. It will melt as you mix it in.)

While the mixer is still on add in egg yolks. Mix well until they egg yolks are fully incorporated. Use a spatula to scrape down the side.

Gently fold in whipped egg whites into your sweet potato mixture, until just incorporated.

Bake the Sweet Potato Puff

Pour sweet potato mixture in a shallow 13×9 inch baking dish. Spread it out evenly. Then sprinkle generously with cinnamon, more or less depending on your liking.

Bake at 375°F for 30-35 minutes. The middle of the sweet potato puff should be set when fully cooked. There might also be some cracks in the top of the puff.

It is best consumed fresh out of the oven but can be reheated if needed.

Q&A

How long does sweet potato puff last?

Sweet potato puff will keep in the refrigerator for 3-5 days. Although it taste best when freshly baked it also still tastes good reheated.

How do you reheat it?

To reheat sweet potato puff, preheat oven on to 350°F. Cover sweet potato casserole with foil to keep it from drying out. Reheat for 20-25 minutes.

Can I make it ahead of time?

Yes. This is a great make head side dish. If you chose to mix it up and what to bake it, the whipped egg whites will deflate a little and your casserole won’t be as puffy. To get the optimal puff, I recommend mixing all the ingredients except the egg white in. Wait until you are ready to bake, then whip up the egg white and fold into the casserole. After spread the sweet potato mixture into your dish and bake. This will give you the freshest and fluffiest puff and well as save on time in the process.

Can I used canned sweet potato instead of fresh?

While I recommend fresh sweet potatoes, can will work as well if you are in a pinch. Just skip step one and go right to assembling the ingredients.

What to serve with sweet potato puff?

Sweet potato puff is perfect as a Thanksgiving side dish. I also recommend making this recipe regularly thought the fall and winter as it makes a lovely and healthy side dish to many meals. It can go as a side for fish, chicken, pork or this meatloaf recipe. It is a great replacement for a normal grain side dish like rice or potatoes.

It also makes a great baby food as well. My littles have all loved this. I do find the cinnamon can be irritating to their face so I usually just scrape that part off when feeding them.

If you try this recipe and love it, would you be willing to give it a 5 star rating? It helps out my blog a lot!. Thanks so much!!!

5 from 3 votes

Print

Sweet Potato Puff

Course Side Dish

Cuisine American

Keyword Casserole, Cinnamon, Sweet Potato, Thanksgiving

Prep Time 20 minutes

Cook Time 30 minutes

Servings 8

Ingredients

• 4 cups mashed sweet potatoes or yams (I always just estimate adding more rather than less)
• 1/4 cup butter melted
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1-2 teaspoons honey (optional)
• 2 eggs separated
• cinnamon

Instructions

1. Peel and cut up sweet potatoes or yams. Cook in boiling water until soft, around 20 minutes). Strain completely.

2. Separate eggs. Beat egg whites with electric mixer (I use my kitchen aid) until stiff. Set aside.

3. Use the electric mixer to mix mix sweet potatoes, melted butter, honey (optional), salt and pepper. (No need to melt butter if sweet potatoes are still hot. It will melt as you mix it in.)

4. Add in egg yolks while mixer is still on and mix well.

5. Gently fold in whipped egg whites.

6. Pour in a shallow baking dish and spread out with a spatula. Sprinkle generously with cinnamon.

7. Bake in a 375 degree oven for 30 minutes.

Recipe Notes

Reheat the leftovers in the oven at 350 for about 15 minutes.

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