Sweet Potato Souffle (Marshmallow & Pecan Topping)
User Reviews
4.9
Sweet Potato Souffle (Marshmallow & Pecan Topping)
Description
In this Sweet Potato Souffle recipe, sweet potatoes are oven-baked until tender, then scooped and mashed with butter, eggs, evaporated milk, sugar, cinnamon, and fine sea salt to create a creamy, sweet base. This mixture is baked in a prepared dish to set and warm through before adding the topping.
The topping consists of a pecan mixture where butter and brown sugar are creamed together, then combined with roughly chopped pecans and corn flakes for texture. A layer of mini marshmallows is briefly baked on top of the sweet potatoes until they begin to melt and brown slightly. The pecan-corn flake mixture is gently spread over the marshmallows to add a crunchy, buttery finish.
This dish offers a contrast of soft, sweet sweet potato beneath a toasted marshmallow and crunchy pecan topping. It is a traditional side dish often featured in holiday meals, adding texture and warmth. The sweet potato base is subtly spiced with cinnamon and salt to complement the sweetness without overpowering it.
Ingredients
Sweet Potatoes:
- 3 pounds sweet potato
- 6 tablespoons butter unsalted
- 2 egg
- 2/3 cup evaporated milk
- 2/3 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon salt fine sea salt
Pecan Topping:
- 1/2 cup butter unsalted
- 1 light brown sugar
- 2 cups corn flakes
- 1 cup pecans , roughly chopped
- 1 1/2 cups mini marshmallows
Instructions
- Preheat oven to 375 degrees. Bake sweet potatoes for 45-60 minutes, or until easily pierced with a fork. Remove and allow to cool until able to handle.
- Cut sweet potatoes in half, scoop out potato flesh and add to a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment.
- Preheat oven to 400 degrees. Coat a 9x13 baking dish with cooking spray.
- Add butter, mix well. Add eggs, one at a time, mixing well between each. Add milk, sugar, cinnamon and salt. Bake 15 – 20 minutes @400 degrees.
- Place potato mixture into prepared 9x13 baking dish. Bake for 20 minutes. Remove.
- Meanwhile, prepare pecan topping. Cream together butter and sugar. Add pecans.
- Top sweet potatoes with marshmallows, return to oven for 5 minutes or until marshmallows start to melt. Remove.
- Top marshmallow layer with creamed butter, sugar and pecans by using two forks and evenly placing over marshmallows.Finish by topping with Corn Flakes, gently pushing them into the mixture. Return to oven for 10-15 minutes, or until the top is lightly browned.
- Remove and allow to rest for 10-15 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Calories | 573kcal | 29% |
| Carbohydrates | 68g | 23% |
| Protein | 7g | 14% |
| Fat | 31g | 48% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 100mg | 33% |
| Sodium | 483mg | 20% |
| Potassium | 715mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 32g | 64% |
| Vitamin A | 24990IU | 500% |
| Vitamin C | 6.1mg | 7% |
| Calcium | 130mg | 13% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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