Sweet Potato Souffle

This Sweet Potato Souffle is velvety smooth, creamy, and topped with a crunchy, buttery pecan crust. Elevate your holiday gatherings with this side dish, guaranteed to leave your guests in awe. Simply irresistible!

Course Dinner

Cuisine American

Keyword sweet potato souffle

Prep Time 15

Cook Time 55

Total Time 1 10

Servings Servings

Calories 333kcal

Author Maria Doss

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

Topping

¾ cup toasted pecans, chopped
¼ cup packed light brown sugar
3 tablespoons all purpose flour
3 tablespoons melted butter

Instructions

Cook sweet potato

Place a medium to large saucepan over high heat. Add 3 tablespoons butter and let melt. Add the cut sweet potato and saute for 2 to 3 minutes, stirring constantly.
Add ½ cup water and salt, give a good stir. Cover saucepan with a lid and reduce heat to low. Cook for 15 to 20 minutes or potatoes are very tender.
Tip: Ensure to check occasionally and add a splash of water if needed if there's no water left behind before the sweet potatoes are cooked.
Uncover and increase heat to evaporate any remaining traces of liquid. Remove pan from heat and let cool completely.
Pro tip: Sweet potatoes can be cooked until this stage, cooled, and refrigerated for up to a day or two.

Assemble and Bake

Preheat oven to 350 degrees and have an 8X8 square baking pan ready.
Add eggs, brown sugar, heavy cream, cinnamon, and baking powder into the cooled sweet potatoes and beat using an electric beater, on high, until very smooth and creamy.
Transfer into the prepared baking dish, spread evenly, and sprinkle pecan topping on the top.
Bake for 30 to 40 minutes or the souffle has puffed slightly and the topping is golden brown.
Place casserole on a wire rack and let cool completely.
Pro tip: For the ultimate creamy and luxurious texture, serve this dish at room temperature, allowing the soufflé ample time to settle.

Pecan topping

Add chopped pecans, brown sugar, and all purpose flour into a small bowl and stir to combine. Add melted butter and stir well, until evenly combined.

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