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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.

Ingredients

Scale

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

Find it online: https://mixitwitjoe.com/fluffy-sweet-potato-souffle-recipe/