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Easy Sweet Potato Soufflé

This sweet potato soufflé always gets rave reviews when I make it! It's wonderful for Thanksgiving and always a hit at family reunions.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 4466.5 kcal

Equipment

  • 1 Large Stockpot For boiling sweet potatoes
  • 1 Electric Mixer For mashing and blending sweet potatoes
  • 2 Mixing Bowls One for potato mixture, one for topping
  • 1 2-Quart Casserole Dish For baking the soufflé
  • 1 Measuring Cups/Spoons For accurate ingredient measurement

Ingredients
  

Main

  • 6 medium sweet potatoes
  • 1 cup white sugar
  • 1/2 cup milk
  • 1/2 cup butter melted
  • 1 teaspoon vanilla extract
  • 2 large eggs beaten
  • 1/2 teaspoon salt
  • 1 cup dark brown sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup butter melted
  • 1 cup chopped pecans

Instructions
 

  • Gather all ingredients. Allrecipes / Kim Shupe
  • Place sweet potatoes in a large stockpot; cover with 1 inch of water. Bring to a boil over medium heat and cook until fork tender, about 20 minutes. Drain, allow to cool, and remove skins. Allrecipes / Kim Shupe
  • Preheat the oven to 350 degrees F (175 degrees C). Grease or butter a 2-quart casserole dish. Allrecipes / Kim Shupe
  • Place potatoes in a mixing bowl; beat with an electric mixer on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth. Allrecipes / Kim Shupe
  • Reduce speed to low and add sugar, milk, 1/2 cup melted butter, vanilla, eggs, and salt; mix well. Allrecipes / Kim Shupe
  • Allow any potato fibers to remain on the beater and remove. Pour sweet potato mixture into the casserole dish. Allrecipes / Kim Shupe
  • To make the topping: Mix brown sugar, flour, 1/3 cup melted butter, and pecans together in a bowl until crumbly. Sprinkle mixture over sweet potato mixture. Allrecipes / Kim Shupe
  • Bake in the preheated oven until the center of the soufflé is set, about 40 minutes. Allrecipes / Kim Shupe

Notes

For a deeper, more complex flavor, consider roasting the sweet potatoes instead of boiling. Halve them, brush with a little oil, and roast at 400°F (200°C) until tender, then scoop out the flesh. This caramelizes their natural sugars. Ensure your melted butter is cooled slightly before adding to the eggs to prevent scrambling. For an extra aromatic touch, add a pinch of freshly grated nutmeg and a dash of cinnamon to the potato mixture. Toast the pecans lightly before adding them to the topping for enhanced nuttiness. Avoid overmixing the topping to maintain a delightful crumbly texture. Ensure the casserole dish is adequately greased to prevent sticking. A final sprinkle of coarse sea salt on the finished soufflé can provide a pleasant contrast.