Sweet Potato Souffle
This easy sweet potato souffle recipe features perfectly baked and mashed sweet potatoes, enriched with butter, eggs, sugar, vanilla, and milk. It's then crowned with a delightful, crunchy topping of pecans, brown sugar, flour, and butter. Baked until golden, it promises a comforting, sweet side dish, perfect for holiday gatherings or a satisfying dessert.
Equipment
- 1 Baking Sheet
- 1 2 1/2-Quart Baking Dish
- 1 Large Mixing Bowl
- 1 Electric Mixer or hand mixer
- 1 Medium Bowl for topping
Ingredients
Main
- 1/2 cup butter 1 stick, at room temperature, plus more to grease pan
- 5 medium sweet potatoes
- 2 large eggs
- 1 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk
- Pinch of salt
- 1 cup finely chopped pecans
- 1 cup brown sugar packed
- 1/2 cup all-purpose flour
- 1/4 cup butter 1/2 stick, softened
Instructions
- For the souffle: Preheat the oven to 350 degrees F. Grease a 2 1/2-quart baking dish with butter.
- Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, 1 hour. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.
- For the topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.
Notes
Ensure sweet potatoes are very tender for a silky-smooth souffle base; undercooked potatoes will result in a lumpy texture. For an elevated flavor profile, consider adding a pinch of cinnamon or nutmeg to the sweet potato mixture, complementing the holiday theme. When preparing the topping, combine ingredients until just incorporated to retain some crumbly texture rather than forming a paste. Adjust the sugar content slightly to personal preference, especially if your sweet potatoes are naturally very sweet. Allowing the casserole to rest for 5 minutes after baking is crucial for the souffle to set properly, ensuring clean servings.