Swede Dish Sweet Potato Soufflé with 5-Minute Marshmallow Cloud Topping & Cloudberry Swirl

Prep Time 20 mins

Cook Time 1 hr

Rest Time 15 mins

Total Time 1 hr 35 mins

Cuisine: American, Swedish

Courses: Side Dish

Difficulty: Beginner

Dietary: Cloudberries, Vegetables, Roots + Plant Forward

Description

A cozy, whimsical Swedish–American twist on the classic sweet potato casserole — featuring a silky cardamom–vanilla sweet potato base, topped with a 5-minute marshmallow cloud and a gorgeous, golden cloudberry swirl. Sweet, tart, toasty, and pure holiday magic on the Thanksgiving Smörgås.

Ingredients

Sweet Potato Soufflé Base

3 large sweet potatoes, roasted until soft
3 Tbsp butter
¼–⅓ cup brown sugar (Nordic-leaning = ¼ cup)
¼ cup skyr or crème fraîche
2 eggs, beaten
1 tsp vanilla extract
½ tsp ground cardamom
Pinch white pepper
¼ tsp salt

5-Minute Marshmallow Cloud Topping

Marshmallow Whip
1 cup mini marshmallows
2 Tbsp cream or milk
½ tsp vanilla extract
Pinch of cardamom (very small; optional)

Fold-In Cloud Layer

1½–2 cups mini marshmallows

Cloudberry Swirl

2–3 Tbsp cloudberry jam
½ tsp warm water (Optional: loosens for swirling)

Instructions

1. Prep the Sweet Potatoes

1
Preheat oven to 375°F.
2
Roast whole sweet potatoes for 45–60 minutes, or microwave until fully soft.
3
Scoop flesh into a mixing bowl and discard skins.

2. Make the Soufflé Base

4
Using a mixer, beat together:
5
sweet potato
6
butter
7
brown sugar
8
skyr or crème fraîche
9
eggs
10
vanilla
11
cardamom
12
salt + white pepper
13
Whip for 2–3 minutes until silky and fluffy.
14
Transfer to a greased 2–3 quart baking dish.

3. Make the 5-Minute Marshmallow Whip

15
In a small saucepan, gently melt 1 cup mini marshmallows + 2 Tbsp cream.
16
Stir constantly until smooth and glossy.
17
Remove from heat; add vanilla + pinch of cardamom.
18
This becomes the creamy foundation for the cloud topping.

4. Build the Marshmallow Cloud

19
Spread or dollop the marshmallow whip over the sweet potato base.
20
Top generously with 1½–2 cups mini marshmallows, mounding unevenly for a cloud-like look.

5. Add the Cloudberry Swirl

21
Dot cloudberry jam across the marshmallows.
22
Use a thin knife, toothpick, or chopstick to gently swirl — leave visible ribbons of golden cloudberry.

6. Bake & Broil

23
Bake at 375°F for 15 minutes until warmed through.
24
Switch to broil for 1–2 minutes to toast the marshmallows and caramelize the cloudberry pockets.
25
(Watch closely! Marshmallows brown fast.)

7. Swede Dish Finish

26
Garnish with:
27
Micro lemon zest
28
A few extra dots of cloudberry jam
29
Optional: crushed pepparkakor (Swedish ginger snaps) for sparkle
30
Serve warm and gooey.

Note

Keep the fun, kid-pleasing marshmallow magic while still elevating to this Swede Dish Swedish–American creation with:

a topping that feels homemade, bakery-style, not “straight-from-the-bag”
a creamy, fluffier sweet potato base
lighter spice (cardamom + vanilla)
less sugar

Swede Dish Marshmallow Cloud Topping — a hybrid between classic American marshmallows and homemade meringue fluff.

Add a swirl of Cloudberry for a signature Swede Dish moment:

Cloudberries taste like:

apricot
citrus
honey
sunshine

…and they cut through the sweetness of marshmallow beautifully.
They also add that Nordic gold shimmer that makes this dish feel like a true Swedish-American holiday centerpiece.

Keywords: swede dish sweet potato souffle, marshmallow cloud sweet potato, cloudberry sweet potato casserole, swedish thanksgiving side, cloudberry swirl recipe, nordic sweet potato dish, holiday marshmallow topping, cardamom sweet potato casserole, scandinavian american fusion, thanksgiving smorgas recipes