Sweet Potato Soufflé Recipe
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!
Servings: 10
Calories: 443kcal
Equipment
Ingredients
Soufflé
- 4 Tablespoons butter ½ stick, softened to room temperature
- 4-5 large sweet potatoes around 6 cups mashed
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 ½ teaspoons vanilla extract
- ½ cup heavy cream or half and half
- ½ teaspoon salt
Topping
- 1 cup finely chopped pecans
- 1 cup brown sugar packed
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 4 Tablespoons butter ½ 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 butter, cream, sugars, vanilla, salt, and eggs to the mashed sweet potatoes and beat with a hand mixer or stand mixer until very smooth and fluffy, about 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.
Notes
- Sweet potatoes: Bake and cool the sweet potatoes before you start. If you boil them instead, drain well and let them steam dry before mashing.
- Butter and eggs: Let both sit out until room temperature so the filling blends smoothly.
- Make-ahead: Refrigerate the filling and topping separately for up to 24 hours. Let the filling sit out for 30 minutes before assembling and baking.
- Marshmallow topping: Replace the streusel with mini marshmallows and bake for 25 to 30 minutes.
- Storage: Refrigerate leftovers for 3 to 4 days. Reheat covered at 350°F.
Nutrition
Calories: 443kcal | Carbohydrates: 55g | Protein: 4g | Fat: 25g | Cholesterol: 77mg | Sodium: 453mg | Fiber: 3g | Sugar: 41g