This sweet potato souffle, made with velvety smooth mashed sweet potatoes and a crunchy pecan topping, is a little less sweet than most, but the filling is still light, fluffy and utterly to die for!
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Hailing from the South, this heavenly variation of the sweet potato souffle is easy to make and if it' not already, will become a Thanksgiving favorite at your house. Just put it on the table, then sit back, and watch it disappear!
Essential Ingredients
Sweet potatoes: Be sure to buy orange-fleshed sweet potatoes for this recipe and not yams, as the two are often times confused. Yams tend to be a little starchier than sweet potatoes, and therefore drier. Sweet potatoes have a rosy brown skin, where the skin of yams is brown and bark like and the flesh is white.
Eggs: The eggs are what makes the sweet potatoes light and fluffy, as they help the mixture rise while baking.
Pecans: I love using pecans for this dish for their flavor. These nuts help to keep it in line with its Southern roots, but walnuts or almonds could also be used.
How to make the souffle
Pierce the skin of the sweet potatoes several times with a fork. Bake them at 350°F until tender, about 1 hour. Let cool for about 15 minutes. When cool enough to handle, cut in half lengthwise and scoop the flesh into a bowl (1).
Mash the sweet potatoes, then add the butter, sugar, eggs, milk, vanilla, cinnamon, nutmeg and salt (2) and beat with an electric mixer until light and fluffy (3).
Spread the sweet potato mixture into a baking dish, spreading evenly. Make the topping by mixing together the nuts, brown sugar, flour and butter (4).
Spread the topping over the sweet potato mixture.
Bake at 350°F until the topping is golden, about 50 minutes. Let cool slightly before serving
Recipe FAQs
For the best results, I recommend baking the potatoes as it enhances their sweetness because the sugars begin the caramelize during baking. But you could certainly microwave them if you are in a hurry. Be sure to pierce the sking before microwaving.
No, I would not used canned potatoes for this recipe, as many times there is added sugar and their texture would alter the results.
Yes, you can make this up to 2 days ahead. Make the filling, put it inot the baking dish, cover and refrigerate. When ready to bake, bring to room tmeperature and the topping and bake as directed.
Recipe Tips
- You can use replace half of the sugar with maple syrup for the recipe. The flavor of the maple syrup goes well with the sweet potatoes.
- The milk helps make the sweet potato filling extra creamy, but you could use a nondairy milk here instead, like almond, oat or soy.
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Sweet Potato Soufflé
Ingredients
- 4 medium sweet potatoes
- 4 Tbs. (½ stick) butter, softened
- 2 large eggs
- ¼ cup sugar or maple syrup
- ½ cup milk
- 1 ½ tsp. vanilla extract
- ½ tsp. ground cinnamon
- ¼ tsp. grated nutmeg
Streusel Topping
- 1 cup chopped pecans
- ½ cup brown sugar
- ½ cup all-purpose flour
- 4 Tbs. (½ stick) butter, softened
Instructions
- Preheat the oven to 350°F. Using a fork, pierce the skins of the sweet potatoes several times. Place on a baking sheet and bake until tender, about 1 hour. Remove from the oven and let cool.
- When cool enough to handle, cut the potatoes in half lengthwise, remove the peels, and place the flesh in a large mixing bowl. Using the back of a spoon, fork, or potato masher, and mash the potatoes until smooth. Add the eggs, sugar, butter, vanilla, milk and salt and beat with an electric mixer on medium speed until smooth and fluffy. Transfer the mixture to a 2-quart baking dish.
- Make the topping: In a medium bowl, mix the pecans, brown sugar, flour and butter until well blended. Sprinkle the mixture over the sweet potatoes.
- Bake the soufflé until the topping is golden brown, about 50 minutes. Let cool slightly before serving.
Notes
Nutrition
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