Peanut Butter Sweet Potato “Soufflé”

Sherry Coleman Collins, MS, RDN, LD

Groundbreaking research has found that early introduction of potential allergens like peanuts and eggs can actually reduce the chances of developing an allergy to that food. Once each potential allergen has been introduced and tolerated, it’s essential to continue offering these foods for sustained exposure. This Peanut Butter Sweet Potato Soufflé offers up a way for parents to include both peanuts and eggs in one easy recipe.


Recommended for infants 4-6 months+ when modified for readiness.

Contains 2g Peanut protein and 2.7g Egg protein.

Total Time
Prep Time
Cooking Time


1/4 cup cooked and mashed sweet potato
2 tsp peanut butter
1 large egg yolk


  1. Preheat the oven to 350 degrees. Prepare a small oven-safe bowl or dish, such as a ramekin, by spraying with oil.

  2. Mix all ingredients together and pour into the ramekin. Bake for 20 minutes, or until a thermometer measures 165 degrees.

  3. Allow to cool before feeding to baby. May add a little breastmilk, formula, or water to thin or soften as needed.

Nutritional Information

Makes 1 servings
Per Serving
  • Calories: 180
  • Total fat:    11g
  • Saturated fat: 3g
  • Carbohydrate: 12g
  • Dietary Fiber:   2g
  • Protein:  6g
  • Cholesterol: 185mg
  • Sodium: 160mg

Myplate Equivalents

Protein: 1 oz
Grain: 0
Fruit: 0
Vegetable: 0.25 cup
Dairy: 0