This sweet potato soufflé features a whipped sweet potato purée with a light, fluffy texture, topped with a crunchy pecan streusel topping. It's a delicious side dish and a Thanksgiving classic!
4Tablespoonsbutter½ stick, softened to room temperature
4-5largesweet potatoesaround 6 cups mashed
2large eggs
½cupgranulated sugar
¼cupbrown sugar
1 ½teaspoonsvanilla extract
½cupheavy creamor half and half
½teaspoonsalt
Topping
1cupfinely chopped pecans
1cupbrown sugarpacked
½cupall-purpose flour
1teaspoonground cinnamon
½teaspoonsalt
4Tablespoonsbutter½ stick, softened
Instructions
Bake the Sweet Potatoes
Bake the sweet potatoes in a 425°F oven for 1 hour until very soft. Then let them cool to room temperature. Remove the skin from the cooled sweet potatoes, then add to a mixing bowl and mash them with a fork or potato masher.
Prepare the Soufflé
Preheat oven to 350°F. Add the cream butter, sugars, vanilla, salt, and eggs to the bowl and mix with a hand mixer or stand mixer until very smooth, around 2 minutes.
In a separate bowl, add the topping ingredients and stir together. Use a fork to cut the butter in until well combined and small crumbs have formed. You can use your hands for this if you prefer.
Scrape the sweet potato purée into a 2½ quart casserole dish and spread evenly. Then sprinkle pecan topping over the potatoes in an even layer. Bake for 35-40 minutes until the soufflé is set and the top is browned. Let cool for 10 minutes before serving.