Sweet Potato Souffle Recipe
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Excellent
Sweet Potato Souffle Recipe
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My adaptation of Trisha Yearwood's Sweet Potato Souffle Recipe. Roasted sweet potatoes mixed with sugar, milk and egg mixture, topped off with a pecan-heavy streusel topping and baked in the oven for a warm and sweet treat. Whether you make it for your Thanksgiving table or for any other special occasion, this recipe is guaranteed to impress.
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Ingredients
For the Souffle:
- 1/2 cup unsalted butter, at room temperature (4 oz. or 1 stick) plus 1 tablespoon (to grease the casserole dish)
- 5 medium sweet potatoes you need 5-6 cups flesh
- 2 large eggs at room temperature
- 1 cup granulated sugar (Or cane sugar)
- 1 1/2 teaspoons vanilla extract
- 1/2 cup whole milk (or almond milk)
- 1/8 teaspoon kosher salt
For the toppings:
- 1 cup pecans coarsely chopped
- 1 cup brown sugar (or coconut sugar)
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, softened (2oz. or 1/2 stick)
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Instructions
To Bake The Sweet Potatoes:
- Preheat the oven to 350 degrees F.
- Using a fork, poke the sweet potatoes and place them on a foil (or parchment) covered sheet pan. Bake for an hour and 15 minutes, or until a knife inserted in a potato comes in and out easily. (The original recipe states to bake it for an hour, but it took me 15 more minutes. Keep an eye on it after an hour.)
- Take it out of the oven and let it cool for 20 minutes. Do not turn the oven off.
To Make the Sweet Potato Souffle (aka the bottom layer)
- Using the 1 tablespoon of butter, generously grease an oven-proof casserole dish (I used an 8X11 pyrex but 9X13 would also work). Set aside.
- Peel the sweet potatoes and place the flesh into the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer).
- Add the rest of the butter, eggs, sugar, vanilla extract, milk, and kosher salt in the bowl. Mix until they are all combined.
- Place the mixture into the buttered baking dish.
To Make the pecan topping:
- Mix together pecans, brown sugar, flour, and 1/4 cup butter in a small bowl. Use a fork to incorporate all the ingredients.
To assemble & bake:
- Spoon the pecan topping over the sweet potato mixture evenly making sure to cover the top fully.
- Bake it in the oven for 40 minutes. Let it cool down for 10 minutes before serving.
Notes
- How to make it ahead? You can prepare every component of this baked sweet potato souffle recipe a day in advance and bake it right before serving. To do so:
- What to do with leftovers? Leftovers can be stored in an airtight container (after they come to room temperature) and be kept in the fridge for up to 3 days.
- Roast the sweet potatoes, let it cool for 20 minutes, and prepare the sweet potato casserole layer (the bottom layer). Place it in an airtight container and keep it in the fridge.
- Make the pecan topping and place it in a separate airtight container and keep it in the fridge.
- Assemble right before serving: Spread the sweet potato mixture in an oven-proof casserole dish. Top it off with the pecan crumble topping.
- Bake in a 350 F degree oven for 40 minutes or until bubbling.
Nutrition Information
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Calories
778kcal
(39%)
Carbohydrates
125g
(42%)
Protein
8g
(16%)
Fat
29g
(45%)
Saturated Fat
12g
(60%)
Cholesterol
97mg
(32%)
Sodium
195mg
(8%)
Potassium
809mg
(23%)
Fiber
8g
(32%)
Sugar
85g
(170%)
Vitamin A
27313IU
(546%)
Vitamin C
5mg
(6%)
Calcium
134mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 778 kcal
% Daily Value*
| Calories | 778kcal | 39% |
| Carbohydrates | 125g | 42% |
| Protein | 8g | 16% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 97mg | 32% |
| Sodium | 195mg | 8% |
| Potassium | 809mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 85g | 170% |
| Vitamin A | 27313IU | 546% |
| Vitamin C | 5mg | 6% |
| Calcium | 134mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
57 reviews
Excellent
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