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Sweet Potato Soufflé Recipe

Sweet Potato Soufflé

iamwinfred
This sweet potato soufflé is the dish that disappears first from my holiday table. It is silky, gently sweet, and topped with a buttery brown sugar pecan crunch. Despite the fancy name, this is not a tall, airy French soufflé — it is a Southern style side dish where whipped sweet potatoes, eggs, and milk bake into a creamy, spoonable dish. Roasting the sweet potatoes brings out deep caramel flavor, and a good whipping makes the texture light and smooth.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Course Side Dish
Cuisine American
Servings 10 servings
Calories 410 kcal

Equipment

  • 9x13 baking dish
  • Rimmed baking sheet
  • Hand mixer or stand mixer
  • Potato ricer or potato masher
  • Pastry blender or a fork for the topping
  • Food processor (optional) for an extra smooth filling
  • Aluminum foil
  • Large mixing bowls
  • Rubber spatula

Ingredients
  

For the Sweet Potato Filling

  • 4 large sweet potatoes about 3 1/2 pounds
  • 1/2 cup unsalted butter 115g, melted and slightly cooled
  • 3/4 cup light brown sugar 150g, packed
  • 2 large eggs lightly beaten
  • 1/3 cup whole milk 80ml
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • nonstick cooking spray or softened butter for the dish

For the Pecan Streusel Topping

  • 1 cup chopped pecans about 120g
  • 3/4 cup light brown sugar 150g, packed
  • 1/2 cup all-purpose flour 60g
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter 85g, cut into small cubes

Instructions
 

  • Place an oven rack in the center position and preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil and spray a 9x13 inch baking dish with nonstick cooking spray or rub with softened butter.
  • Scrub and dry the sweet potatoes, pierce each 5 to 6 times with a fork, and roast on the prepared baking sheet for 50 to 60 minutes until a knife slides in with no resistance. Cool about 20 minutes, then reduce the oven to 350°F.
  • Cut a lengthwise slit in each sweet potato and peel back the skin. Scoop the flesh (about 3 to 3 1/2 cups) into a large bowl and mash or rice until no large lumps remain, removing any tough or stringy bits.
  • Beat the mashed sweet potatoes with the melted butter and 3/4 cup brown sugar for 1 minute. Add the eggs, milk, vanilla, cinnamon, nutmeg, and 1/2 teaspoon salt, then beat on medium high for 2 minutes until smooth, light, and slightly fluffy.
  • Stir together the chopped pecans, 3/4 cup brown sugar, flour, and 1/4 teaspoon salt. Cut in the cold cubed butter with a pastry blender, fork, or fingertips until small pebble sized crumbs form.
  • Scrape the whipped sweet potato mixture into the prepared baking dish and spread into an even layer. Sprinkle the pecan streusel evenly over the top and press very lightly so it settles into the filling.
  • Bake at 350°F for 35 to 45 minutes until the topping is deep golden brown and the filling is set around the edges with a slight jiggle in the center. Tent loosely with foil for the last 10 minutes if the pecans darken too quickly.
  • Remove from the oven and rest on a wire rack for 10 to 15 minutes so the filling can finish setting. Scoop generous portions with a large spoon and serve warm.

Notes

  • Roast instead of boil: Roasting concentrates the natural sugars and keeps the filling from turning watery.
  • Cool before adding eggs: Warm sweet potatoes can cook the eggs and leave small streaks in the filling.
  • Whip well: Two full minutes of beating adds air and gives the soufflé its light, creamy texture.
  • Use cold butter in the topping: Cold cubes create crumbly streusel instead of a greasy paste.
  • Toast the pecans first: Five minutes in a dry skillet deepens their flavor before they go on top.
  • Watch the center: A slight jiggle means it is ready, and overbaking can make the filling dense.
  • Use fresh nutmeg when you can: A light grating adds a warm, bakery style aroma.
  • Make ahead: Assemble the filling in the dish, cover, and refrigerate for up to 1 day, then add the topping just before baking (add 5 to 10 extra minutes if baking from cold).
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze up to 1 month (ideally before adding the topping) and thaw overnight in the fridge. Reheat covered at 325°F for 15 to 20 minutes, then uncover for 5 minutes to crisp the top.
  • Variations: Swap the streusel for mini marshmallows in the last 10 minutes of baking, replace 1/4 cup brown sugar with maple syrup, stir 1/2 cup shredded coconut into the streusel, add 1 tablespoon bourbon or 1 teaspoon orange zest to the filling, or use extra oats or crushed cornflakes in place of pecans.

Nutrition

Serving: 1ServingCalories: 410kcalCarbohydrates: 56gProtein: 5gFat: 19gSaturated Fat: 9gSodium: 260mgFiber: 4gSugar: 35g
Keyword holiday side dish, pecan streusel topping, sweet potato casserole, sweet potato souffle, thanksgiving recipe
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