Sweet Potato Souffle
Creamy Sweet Potato Souffle is the ultimate holiday side dish! Fluffy whipped sweet potatoes are topped with a lightly sweetened, pecan-studded crumble for texture and flavor. This one is sure to disappear fast.
Servings: 12 servings
Calories: 419kcal
Equipment
- 9x13 pan
- Hand or stand mixer
- Measuring cups
- measuring spoons
- Baking sheet
- Foil
Ingredients
- 4 large sweet potatoes resulting in about 6 cups of mashed potato
- ½ cup unsalted butter at room temperature
- 1 cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 eggs
- ½ cup whole milk
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Topping
- ½ cup light brown sugar
- ½ cup all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 1 ½ cups pecan halves
- 5 Tablespoons unsalted butter melted
Instructions
- Preheat the oven to 425°F and line a baking sheet with foil. Wash and dry the outside of the sweet potatoes then wrap them in aluminum foil and place them on the prepared baking sheet. Place the potatoes in the oven and bake for 1 1/2 hours, until the potatoes are tender and easily pierced with a fork.4 large sweet potatoes
- Remove the sweet potatoes from the oven and allow to cool until you can remove the skins without burning your fingers, about 30 minutes. Remove the sweet potato skins before proceeding with the recipe.
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish with cooking spray and set aside.
- In the bowl of a mixer or with an electric hand mixer, beat the cooked sweet potatoes on medium-high until they become smooth, about 2 minutes. Add in the butter, brown sugar, granulated sugar, and cinnamon and mix until fully combined.½ cup unsalted butter, 1 cup brown sugar, ¼ cup granulated sugar, 2 teaspoons ground cinnamon
- Continue beating and add in the eggs, milk, vanilla, and salt. Beat on medium-high until the mixture is smooth and all of the ingredients are fully incorporated. Pour the mixture into the prepared baking dish.2 eggs, ½ cup whole milk, 2 teaspoons vanilla extract, ¼ teaspoon salt
- Now, make the topping. In a medium bowl, whisk together the brown sugar, flour, salt, and cinnamon until well combined. Add the pecans and toss to coat. Stir in the melted butter and stir until the butter is absorbed, forming a sort of crumble/dough mixture. Scatter the topping evenly across the top of the sweet potato mixture.½ cup light brown sugar, ½ cup all-purpose flour, ¼ teaspoon kosher salt, ¼ teaspoon ground cinnamon, 1 ½ cups pecan halves, 5 Tablespoons unsalted butter
- Place the soufflé in the oven and bake it until the center of the soufflé is set and does not jiggle when tapped, about 45 to 55 minutes.
- Remove from the oven and let cool in the pan for 10 minutes before serving.
Notes
- Instead of baking the sweet potatoes, you can boil them. Peel the sweet potatoes and quarter them. Place them in a large pot and cover with water by 1 inch. Bring to a boil over medium-high heat, then reduce to a simmer and cook the potatoes until they are tender when pierced with a fork. Drain the potatoes, allow to cool slightly, and proceed with the recipe.
- For a richer souffle you can substitute heavy cream or half-and-half for the whole milk.
Nutrition
Serving: 1serving | Calories: 419kcal | Carbohydrates: 53g | Protein: 4g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 162mg | Potassium: 379mg | Fiber: 4g | Sugar: 35g | Vitamin A: 11134IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg