Sweet Potato Souffle
User Reviews
5
Sweet Potato Souffle
Description
This dish starts with cooked sweet potatoes pureed with granulated sugar, salt, vanilla, eggs, cinnamon, and melted butter to form a smooth, custard-like mixture. The puree is spread evenly in a baking dish. A topping composed of softened butter, brown sugar, flour, and chopped pecans is mixed to a crumbly texture and scattered over the sweet potato layer.
Baking until the topping is golden and the filling is heated through yields a souffle that balances moist and creamy sweet potato with a crunchy, sugary nut topping. The pecans add texture and a toasty flavor that complements the cinnamon-spiced base.
This souffle fits well alongside savory mains or as a festive side. It can be prepared ahead and baked just before serving. Covering with foil during baking helps prevent over-browning if necessary. Letting it rest after baking allows flavors to settle and the topping to firm slightly.
Ingredients
- 3 cups sweet potatoes cut into 1 1/2 inch pieces, cooked
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 egg
- 1/2 teaspoon cinnamon
- 12 tablespoons butter melted, divided use
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup pecans chopped
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat a 9" square pan or 2 quart casserole dish with cooking spray.
- Place the sweet potatoes, granulated sugar, salt, vanilla extract, eggs, cinnamon and 6 tablespoons of butter in the bowl of a food processor.
- Puree until smooth.
- Spoon the sweet potato mixture into the prepared dish in an even layer.
- In a medium bowl, mix together the remaining 6 tablespoons of butter, brown sugar, flour and pecans.
- Sprinkle the brown sugar mixture over the sweet potatoes.
- Bake for 30-40 minutes or until sweet potatoes are hot and topping is lightly browned. If your topping browns too quickly, you can cover your dish with foil to complete the bake time.
- Let sit for 10 minutes, then serve.
Notes
- Using a food processor produces a smooth sweet potato puree, but blenders or electric mixers can work as alternatives.
- You can assemble this dish up to a day ahead; cover and refrigerate, then add extra bake time when cooking from cold.
- Cover the dish with foil if the topping browns too quickly during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 61g | 20% |
| Protein | 4g | 8% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 86mg | 29% |
| Sodium | 346mg | 14% |
| Potassium | 286mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 48g | 96% |
| Vitamin A | 7670IU | 153% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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