Sweet Potato Soufflé
This sweet potato soufflé, 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!
Servings: 8
Calories: 232kcal
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
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a baking dish in the oven at 350°F or in the microwave.
You can make the soufflé casserole a day ahead, prepare the filling and put it in the baking dish. Cover and refrigerate until you’re ready to add the topping and bake.
Nutrition
Serving: 8g | Calories: 232kcal | Carbohydrates: 20.3g | Protein: 7.3g | Fat: 13.9g | Cholesterol: 32.8mg | Sodium: 32.6mg | Sugar: 6.3g