Sweet Potato Soufflé Recipe

With a rich and creamy sweet potato base and a crunchy, buttery pecan streusel topping, this salty-sweet Sweet Potato Soufflé is a decadent show-stopper that’ll have your Thanksgiving table swooning for more. If you thought you didn’t like sweet potato casserole, think again — sweet potatoes do not get more delicious than this. 

The word “soufflé” might mislead some into believing this is a tricky dish to make, but rest assured, this Thanksgiving side dish couldn’t get any easier. It begins with fragrant sweet potatoes roasting in the oven. Once the potatoes are cooked, they go into a mixing bowl, along with butter, eggs, milk, and sugar. Then, it’s off to the baking dish and it all comes together with a sprinkle of streusel.

SWEET POTATO SOUFFLE INGREDIENTS

Sweet Potato Soufflé consists of two main parts. The sweet potato base and the pecan streusel topping. The sweet potato base is made up of:

• Sweet Potatoes
• Unsalted Butter
• Light Brown Sugar
• Evaporated Milk
• Eggs
• Vanilla 
• Kosher Salt

For maximum flavor, use sweet potatoes from the produce aisle, not sweet potatoes from a can. Roasting sweet potatoes increases the flavor tremendously and is extremely easy to do. In addition to roasted sweet potatoes, be sure to use unsalted butter as it will give you more control over the sodium in your finished dish. As for the light brown sugar, it has a rich molasses flavor to it and is the perfect complement to sweet potatoes!

Evaporated milk (not to be confused with sweetened condensed milk) is milk that has been through a heating process, removing about 60% of its moisture. Therefore, it is rich, thick and an overall great product for adding creaminess to  Sweet Potato Soufflé, as well as great dairy flavor, without all of the extra water content. However, if you would like to sub in half-and-half or cream, feel free to do so.

And, last but certainly not least, you’ll need three eggs, vanilla extract, and salt. Eggs are essential in Sweet Potato Soufflé, adding body to the base of the casserole and binding the ingredients together.

And, of course, we can’t forget about that buttery, decadently delicious pecan streusel topping, and it just might be our favorite part. Three out of five ingredients are duplicates from the list above, keeping your grocery list short and sweet. For the Sweet Potato Soufflé’s streusel topping, you’ll need:

• All-Purpose Flour
• Light Brown Sugar
• Kosher Salt
• Melted Butter
• Chopped Pecans

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Sweet Potato Souffle

Prep Time

12 mins

Cook Time

1 hr 20 mins

Total Time

1 hr 32 mins

 

With a rich and creamy sweet potato base and a crunchy, buttery pecan streusel topping, this salty-sweet Sweet Potato Soufflé is a decadent show-stopper that'll have your Thanksgiving table swooning for more.

Course: Side Dish

Cuisine: American

Keyword: Sweet Potato Souffle

Servings: 10

Calories: 398 kcal

Author: Kelly Anthony

Ingredients

For the Sweet Potatoes:

• 4 sweet potatoes, scrubbed clean
• 8 tablespoons unsalted butter, melted
• 1/2 cup light brown sugar
• 1/3 cup evaporated milk
• 3 large eggs, slightly beaten
• 1 teaspoon pure vanilla extract
• Scant 1/2 teaspoon Kosher salt

For the Topping:

• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/2 teaspoon Kosher salt
• 6 tablespoons cold unsalted butter, cut into tiny cubes
• 1 cup chopped pecans

Instructions

1. Preheat oven to 400°. Coat sweet potatoes evenly with canola oil. On a rimmed baking sheet, roast sweet potatoes for 50 minutes, or until fork-tender. Remove from the oven and set aside until cool enough to handle.

2. Reduce the oven temperature to 350° and have ready a greased 9x13” casserole dish or a standard-sized au gratin dish.

3. Cut a slit down the sweet potatoes lengthwise and remove the skins. Place the potatoes in a large mixing bowl and mash using a handheld mixer on medium-high speed. Then, add the melted butter, sugar, eggs, milk, vanilla, and salt and mix until well combined. Transfer the mixture to the casserole dish and spread evenly across the bottom.

4. To make the topping, add the flour, sugar, and salt to a medium-sized mixing bowl and stir to combine. Add the cold butter, and using a pastry blender or a fork, work the butter into the dry mixture until it resembles tiny, coarse peas and is well-blended. Stir in the pecans.

5. Add the topping evenly over the sweet potatoes and bake for 30 minutes. Allow to cool slightly, serve, and enjoy!

Nutrition Facts

Sweet Potato Souffle

Amount Per Serving

Calories 398 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 12g75%

Cholesterol 94mg31%

Sodium 297mg13%

Potassium 300mg9%

Carbohydrates 39g13%

Fiber 3g13%

Sugar 25g28%

Protein 5g10%

Vitamin A 7965IU159%

Vitamin C 2mg2%

Calcium 76mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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