Sweet Potato Soufflé
User Reviews
5
Sweet Potato Soufflé
Description
This Sweet Potato Soufflé blends mashed yams with brown sugar, molasses, vanilla, salt, and pumpkin pie spice to create a smooth, richly flavored filling. Eggs and half and half are incorporated to add structure and a custard-like texture when baked. The batter is spread into a greased baking dish and topped with a streusel made from self-rising flour, brown sugar, chopped pecans, and butter crumbled together. The soufflé is baked covered initially to ensure even cooking and prevent drying, then uncovered to brown and crisp the topping.
The final soufflé offers a creamy center contrasted by the crunchy pecan topping, combining moistness and texture in one dish. The pumpkin pie spice imparts subtle warmth, and the brown sugar and molasses add depth to the sweetness. This recipe suits holiday meals or occasions requiring a sweet comforting side dish.
Notes suggest using cinnamon instead of pumpkin pie spice if desired, and fresh sweet potatoes may be microwaved and mashed as an alternative to canned yams. The soufflé can be prepared ahead, with the topping stored separately until baking. Leftovers keep well refrigerated for up to two days.
Ingredients
Filling
- 2 - 29 oz yam well drained (or 3 pounds of fresh sweet potatoes *see notes, canned
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup half and half
- 2 egg room temperature
Streusel Topping
- 1/2 cup self-rising flour
- 1/2 cup brown sugar
- 1/2 cup pecans chopped
- 4 Tablespoons butter room temperature, unsalted
Instructions
- Preheat the oven to 375 Fahrenheit. Spray a large baking dish (8x11 inch) with cooking spray and set aside.
- In a large mixing bowl mash the sweet potatoes. Add the brown sugar, molasses, vanilla, salt, and pumpkin pie spice and blend well with an electric mixer.
- In another small bowl add the half and half and eggs and whisk together. Add the egg mixture to sweet potatoes and mix until combined. Spread mixture into the prepared baking dish.
- In a medium bowl combine flour, brown sugar and butter. Use a fork to incorporate butter into flour and sugar until crumbly. Add pecans and stir into streusel.
- Crumble topping mixture evenly over sweet potato soufflé and cover the dish with foil.
- Bake for 30 minutes, then remove the foil and bake until golden brown for about 10-15 more minutes. Remove from the oven and let sit for 15 minutes before serving.
Notes
- Cinnamon can replace pumpkin pie spice if preferred.
- Fresh sweet potatoes can be microwaved until soft, then mashed as an alternative to canned yams.
- The soufflé is done when the center is set and no longer wet.
- Pecans can be omitted from the streusel for nut-free versions.
- You may prepare the sweet potato mixture a day ahead and refrigerate it; keep the streusel separate until baking.
- Store leftovers covered in the refrigerator for up to 2 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Calories | 530kcal | 27% |
| Carbohydrates | 99g | 33% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 341mg | 14% |
| Potassium | 1932mg | 41% |
| Fiber | 9g | 36% |
| Sugar | 36g | 72% |
| Vitamin A | 549IU | 11% |
| Vitamin C | 35mg | 39% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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