5 from 66 votes
Sweet Potato Souffle
Sweet Potato Souffle is a baked dish combining mashed sweet potatoes with eggs, butter, cream, brown sugar, and vanilla, topped with a cinnamon sugar mixture and roasted pecans. The sweet potatoes provide a smooth and creamy base with a sweet and slightly spiced flavor. Roasted pecans add texture, while the cinnamon sugar topping caramelizes in the oven, creating a tender, sweet crust. This dish is typically served warm as a comforting side during festive meals.
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings:
8
servings
Calories:
550 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 550
% 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.