Sweet Potato Souffle Recipe
User Reviews
5
Sweet Potato Souffle Recipe
Description
Sweet Potato Souffle Recipe combines mashed sweet potatoes with butter, eggs, sugar, vanilla, milk, and a pinch of salt to create a rich, custard-like base. The sweet potatoes are first baked until tender, then peeled and whipped with the wet ingredients to a smooth mixture. This is poured into a buttered casserole dish.
The topping adds texture with coarsely chopped pecans mixed with brown sugar, flour, and softened butter, then sprinkled over the sweet potato layer before baking. Baking at 350°F until the topping crisps and the casserole is heated through completes the dish.
This souffle can be prepared ahead through each step except the final bake, allowing for convenient timing. Once baked, it works well as a side dish for gatherings or a cozy meal accompaniment.
Notes provide guidance for storing leftovers separately—the baked sweet potato base and the pecan topping—and instructions to reassemble and bake before serving, maintaining the topping's crunch and the souffle's texture.
Ingredients
For the Souffle:
- 1/2 cup unsalted butter 4 oz. or 1 stick) plus 1 tablespoon (to grease the casserole dish, at room temperature
- 5 sweet potato you need 5-6 cups flesh, medium
- 2 egg at room temperature, large
- 1 cup granulated sugar (Or cane sugar)
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk or almond milk, whole
- 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 butter 2oz. or 1/2 stick, unsalted, softened
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
- This souffle can be prepared a day ahead by baking the sweet potatoes, cooling them, and mixing the sweet potato layer, which should be refrigerated separately from the pecan topping.
- Assemble and bake just before serving at 350°F for about 40 minutes until the topping is bubbly and crisp.
- Store leftovers in airtight containers in the refrigerator for up to 3 days, separating the sweet potato layer and the topping to preserve texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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