Fluffy Sweet Potato Souffle Recipe

Introduction

This fluffy sweet potato soufflé is a delightful dish combining creamy mashed sweet potatoes with a sweet, buttery topping. Perfect for holiday dinners or special family meals, it balances rich flavors and a light texture that everyone will enjoy.

Ingredients

• 2 large eggs
• 1/2 tsp salt
• 1/4 cup light brown sugar
• 1/4 cup white sugar
• 1/2 cup half and half
• 4 tbsp melted unsalted butter
• 1 1/2 tsp vanilla extract
• 4 medium sweet potatoes

• 1 cup light brown sugar (topping)
• 1/2 cup all-purpose flour
• 1/4 tsp salt (topping)
• 1/2 tsp ground cinnamon
• 4 tbsp softened unsalted butter (preferably Kerrygold)
• 1/2 cup chopped pecans

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease an 8×8 inch baking dish.
2. Step 2: Peel and chop the sweet potatoes to yield about 10 cups. Place them in a large pot, cover with water, and boil until tender, about 7 minutes depending on the size. Drain well.
3. Step 3: Return the drained sweet potatoes to the pot and mash until smooth, making approximately 4 cups of mashed sweet potatoes.
4. Step 4: In a large bowl, combine the mashed sweet potatoes with eggs, 1/2 tsp salt, both sugars, half and half, melted butter, and vanilla extract. Mix until thoroughly combined.
5. Step 5: Pour the sweet potato mixture into the prepared baking dish and spread evenly.
6. Step 6: For the topping, mix light brown sugar, flour, 1/4 tsp salt, and cinnamon in a bowl. Cut in the softened butter until the mixture resembles coarse crumbs. Stir in the chopped pecans.
7. Step 7: Sprinkle the topping evenly over the sweet potato mixture in the baking dish.
8. Step 8: Bake in the preheated oven for about 30 to 35 minutes, or until the topping is golden brown and the soufflé is set.
9. Step 9: Remove from oven and let cool slightly before serving to allow the flavors to meld.

Tips & Variations

• For a dairy-free version, substitute half and half and butter with coconut milk and a dairy-free margarine.
• Add a pinch of nutmeg or allspice to the topping for extra warmth and flavor.
• Use chopped walnuts instead of pecans for a different nutty crunch.
• Make ahead: Prepare the sweet potato base and topping separately, then assemble and bake just before serving.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (165°C) until warmed through to preserve the topping’s texture. Avoid microwaving for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

Fresh sweet potatoes provide the best texture and flavor for this soufflé, but if using canned, drain well and mash thoroughly to avoid excess moisture.

Can I prepare this soufflé ahead of time?

Yes, you can prepare the mashed sweet potato base and the topping separately in advance. Assemble and bake just before serving to maintain freshness and texture.

Fluffy Sweet Potato Souffle Recipe

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★★★★★

4.5 from 111 reviews

This Fluffy Sweet Potato Soufflé is a delightful dessert or side dish featuring creamy mashed sweet potatoes combined with eggs, sugar, and warm spices. Topped with a crunchy, buttery pecan crumble, it’s baked to golden perfection, making it a comforting and elegant addition to any meal.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Soufflé

• 2 large eggs
• 1/2 tsp salt
• 1/4 cup light brown sugar
• 1/4 cup white sugar
• 1/2 cup half and half
• 4 tbsp melted unsalted butter
• 1 1/2 tsp vanilla extract
• 4 medium sweet potatoes (about 10 cups peeled and chopped)

Topping

• 1 cup light brown sugar
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 4 tbsp softened unsalted butter (preferably Kerrygold)
• 1/2 cup chopped pecans

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking dish and set it aside to prepare for baking the soufflé later.
2. Cook Sweet Potatoes: Peel and chop enough sweet potatoes to yield about 10 cups. Place the chopped sweet potatoes into a large pot, cover with water, and bring to a boil. Cook until the potatoes are tender, approximately 7 minutes depending on the size of the pieces.
3. Mash Sweet Potatoes: Drain the cooked sweet potatoes thoroughly. Return them to the pot and mash until smooth, yielding about 4 cups of mashed sweet potatoes. Ensure the mash is creamy and free of lumps.
4. Mix Soufflé Base: To the mashed sweet potatoes, add 2 large eggs, 1/2 teaspoon salt, 1/4 cup light brown sugar, 1/4 cup white sugar, 1/2 cup half and half, 4 tablespoons melted unsalted butter, and 1 1/2 teaspoons vanilla extract. Mix everything thoroughly until smooth and well combined.
5. Prepare Topping: In a separate bowl, combine 1 cup light brown sugar, 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/2 teaspoon ground cinnamon. Cut in 4 tablespoons softened unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in 1/2 cup chopped pecans for a crunchy texture.
6. Assemble and Bake: Pour the sweet potato mixture into the greased baking dish, spreading it evenly. Sprinkle the prepared pecan topping evenly over the sweet potato mixture. Place in the preheated oven and bake at 350°F (175°C) for 30-40 minutes or until the topping is golden brown and the soufflé is set.
7. Cool and Serve: Allow the soufflé to cool slightly before serving. This dish can be enjoyed warm as a delightful side or dessert.

Notes

• You can prepare the sweet potatoes a day ahead and refrigerate the mashed potatoes to save time.
• For a nuttier flavor, toast the pecans lightly before adding them to the topping.
• Use fresh eggs and good quality butter for the best texture and taste.
• If you prefer a dairy-free version, substitute half and half and butter with plant-based alternatives.
• Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.

Keywords: sweet potato souffle, sweet potato casserole, pecan topping, holiday side dish, baked sweet potatoes, fluffy sweet potato dessert