Sweet Potato Souffle

5 from 2 votes

Sweet Potato Souffle

A creamy take on a classic holiday side dish, sweet potato souffle feeds the masses and is topped with a delicious crunchy nut topping.

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

Ingredients

6 sweet potatoes, peeled and cut into cubes
1 cup granulated sugar
½ cup milk
½ cup melted butter
1 teaspoon vanilla extract
2 large eggs, beaten
½ teaspoon salt

Topping

1 cup dark brown sugar
⅓ cup all-purpose flour
⅓ cup melted butter
1 cup chopped pecans

Instructions

Add sweet potatoes to a large stockpot, covering them with 1 inch of water. Bring to a boil over medium heat and cook for about 8-10 minutes or until fork tender. Drain the water and remove the potatoes.
Preheat oven to 350°F. Grease a 9x13 baking dish and set aside.
In a large bowl, add sugar, milk, butter, vanilla, eggs, and salt. Beat until fluffy. Add sweet potatoes and beat on low until smooth and combined.
Pour into the prepared baking dish.

Topping

Mix the brown sugar, flour, butter, and pecans. Sprinkle over the sweet potato mixture and bake for 36-40 minutes. Serve warm.

Video

Notes

Recipe Tips.

Canned yams. You can use drained canned yams (In the US, these are sweet potatoes packed in syrup) in this recipe. Simply mash 3 to 3.5 cups; no boiling is needed. You may also wish to reduce any additional white sugar.

Smooth and creamy. To ensure a smooth, creamy base, cook the raw sweet potatoes until they are so tender they practically fall apart.

Ramekins. Divide the soufflé batter evenly into ramekins, filling them ¾ of the way full. Evenly add the streusel topping and bake for about 20-25 minutes.

Store unbaked. Do not add the topping. Cover and refrigerate for up to 24 hours, or freeze for up to 3 months. Thaw in the fridge if needed, add the topping, and bake.

Store baked. Placeleftovers in an airtight container in the fridge for 3-4 days or freeze for 2-3 months.

Nutrition