Description
This Sweet Potato Souffle is velvety smooth, creamy, and topped with a crunchy, buttery pecan crust. Elevate your holiday gatherings with this irresistible side dish.
Ingredients
- 3 tablespoons unsalted butter
- 2 pounds sweet potatoes, peeled and chopped into ¾-inch cubes
- ½ teaspoon salt
- 2 eggs
- ½ cup packed light brown sugar
- ½ cup heavy cream
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking powder
- ¾ cup toasted pecans, chopped
- ¼ cup packed light brown sugar
- 3 tablespoons all purpose flour
- 3 tablespoons melted butter
Instructions
1. Melt butter in a large saucepan over high heat. Add chopped sweet potatoes and sauté for 2–3 minutes while stirring constantly.
2. Add ½ cup water and salt, stir, cover with a lid, and reduce heat to low. Cook for 15–20 minutes until the potatoes are very tender.
3. Uncover and increase heat to cook off any remaining moisture. Remove from heat and let cool completely.
4. Preheat oven to 350°F. Grease an 8×8 inch baking dish or similar-sized casserole dish.
5. To the cooled sweet potatoes, add eggs, brown sugar, heavy cream, cinnamon, and baking powder. Beat with an electric mixer on high until velvety smooth.
6. Spread the mixture evenly in your baking dish.
7. In a bowl, combine chopped pecans, brown sugar, and flour. Stir in melted butter until well-mixed and crumbly.
8. Sprinkle the pecan topping over the souffle. Bake for 30–40 minutes until the top is golden brown and the filling has slightly puffed.
9. Let it cool on a wire rack before serving. For the creamiest texture, serve at room temperature.
Notes
Cool the sweet potatoes completely before adding eggs to avoid scrambling them.
Sweet potatoes and even the full filling can be made ahead and stored in the fridge.
Double the recipe for a 9×13 pan and extend baking time slightly.
Add vanilla or maple syrup for extra warmth and flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 casserole
- Calories: 333
- Sugar: 19g
- Sodium: 266mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 69mg