Old School Sweet Potato Souffle
This 'Old School Sweet Potato Souffle' recipe delivers a classic, comforting side dish. Boiled and mashed sweet potatoes are blended with evaporated milk, brown sugar, butter, and spices, then baked until set. A final topping of cashews, mini marshmallows, and shredded coconut creates a delightful sweet crust, perfect for holiday meals.
Equipment
- 1 2-Quart Casserole Dish
- 1 Large Pot
- 1 Colander
- 1 Large Mixing Bowl
- 1 Potato Masher
Ingredients
Main
- Butter for casserole
- 3 pounds sweet potatoes peeled and cubed
- Salt
- 1 4.5-ounce can evaporated milk
- 1/2 cup brown sugar
- 5 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 eggs beaten
- Freshly ground black pepper
- 1 cup coarsely chopped roasted salted cashews
- 1/2 cup mini marshmallows
- 1/2 cup sweetened shredded coconut
Instructions
- Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish and set aside.
- Add the potatoes to a large pot of cold, salted water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Drain in a colander in the sink.
- Mash the potatoes in a large bowl. Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, salt and pepper, to taste. Mix together until smooth. Pour the mixture into the casserole dish and bake for 25 minutes.
- In a small bowl, toss together the cashews, marshmallows, and coconut. Remove the casserole dish from oven and top with the cashew mixture. Bake until the marshmallows are lightly toasted, about 5 to 10 more minutes. Remove the casserole from the oven and let cool for 5 minutes before serving.
Notes
For a perfectly smooth soufflé, ensure sweet potatoes are very tender; consider roasting them for deeper flavor if time allows. Mash thoroughly before incorporating other ingredients. When combining wet ingredients, mix until just smooth to avoid overdeveloping the starch. Watch the marshmallows closely during the final bake to prevent burning; they brown quickly. A touch of freshly grated nutmeg can elevate the spice profile, and for a different texture, consider toasting the cashews and coconut lightly before adding.