Sweet Potato Souffle
User Reviews
5
Sweet Potato Souffle
Description
This Sweet Potato Souffle starts by boiling peeled and cubed sweet potatoes until tender, then mashing them smooth. The base mixture includes melted butter, light brown sugar, beaten eggs, cream (or milk), vanilla extract, salt, and self-rising flour or self-rising cake flour. These ingredients are combined thoroughly to create a thick but smooth batter. Roasted and roughly chopped pecans are folded in to provide a crunchy contrast.
The souffle is baked in a buttered casserole dish at 350°F until set and slightly golden. A separate cinnamon sugar mixture with melted butter is prepared and used as a sweet topping. This topping forms a delicate crust during baking, enriching the flavor with cinnamon and sweetness. The texture is creamy and custard-like inside with a spiced, slightly crisp topping. This dish pairs well with savory mains and is common at holiday meals.
The recipe involves roasting pecans separately to avoid burning and to control their crunch level. Using self-rising flour helps the souffle achieve a light, tender consistency. The precise baking time and doneness depend on oven variations and the souffle thickness, so monitoring is suggested.
Ingredients
- 3-4 pounds sweet potato peeled and cubed
- 1 tick unsalted butter melted + 3 tablespoons
- 3 egg lightly beaten, large
- 1/2 cup light brown sugar
- 1 cup cream or whole milk
- 1/2 cup self-rising flour or better self rising cake flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup pecans roasted, chopped
Cinnamon Sugar:
- 1/4 cup white sugar or light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup butter melted, unsalted
Instructions
- Preheat the oven to 350 degrees F. Arrange an oven rack in the middle of the oven.
- Butter or spray with baking spray a 9x13-inch casserole or baking dish. Set aside.
- Add 1 cup of pecans to a baking sheet and roast for a few minutes. Watch closely to not burn them. Remove from oven, cool, and roughly chop.
Cook Sweet Potatoes:
- In the meantime, add the cubed potatoes to a dutch oven or large saucepan. Cover with water and sprinkle some salt, bring to a boil. Boil for about 15 minutes, when pierced with a fork, the potatoes should be tender.
- Drain cooked sweet potatoes, mash until very smooth, and set aside to cool off a bit.
Cinnamon Sugar:
- Combine the sugar and cinnamon in a small bowl. Stir and set aside.
Prepare Souffle:
- In a medium bowl combine: melted butter, brown sugar, beaten eggs, cream, vanilla, salt, and flour. Whisk well to combine, a hand mixer can be used as well.
- Add the mixture to the mashed sweet potatoes and stir until well combined. A hand mixer can be used for this as well.
- Transfer the mixture to the prepared baking dish. Smooth the top.
- Sprinkle with chopped pecans and cinnamon sugar evenly. Drizzle the remaining 3 tablespoons of melted butter on top.
Bake:
- Cover the dish with foil, to avoid the pecan topping from burning. Bake for about 30 minutes, uncover and bake for another 20-30 minutes or until puffed and lightly browned on the edges and top.
- Serve immediately or cool and refrigerate for later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Calories | 550kcal | 28% |
| Carbohydrates | 56g | 19% |
| Protein | 7g | 14% |
| Fat | 34g | 52% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 132mg | 44% |
| Sodium | 279mg | 12% |
| Potassium | 700mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 21g | 42% |
| Vitamin A | 25020IU | 500% |
| Vitamin C | 4.4mg | 5% |
| Calcium | 104mg | 10% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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