Description
This Sweet Potato Souffle is a comforting and delicious casserole perfect for holiday dinners or a special family meal. Smooth mashed sweet potatoes are blended with butter, eggs, and cream, then topped with a crunchy cinnamon-sugar pecan topping. Baked to golden perfection, this dish combines creamy sweetness with a nutty, spiced crunch in every bite.
Ingredients
Sweet Potato Base
- 3-4 pounds sweet potatoes (peeled and cubed)
- 1 stick (1/2 cup) unsalted butter (melted + 3 tablespoons)
- 3 large eggs (lightly beaten)
- 1/2 cup light brown sugar
- 1 cup cream (or whole milk)
- 1/2 cup self-rising flour (or self-rising cake flour)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Pecan Topping
- 1 cup chopped pecans (roasted)
- 1/4 cup white sugar (or light brown sugar)
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter (melted)
Instructions
- Preheat the oven: Preheat your oven to 350 degrees F and position the oven rack in the middle.
- Prepare the baking dish: Butter or spray a 9×13-inch casserole or baking dish thoroughly to prevent sticking, then set it aside.
- Toast the pecans: Spread 1 cup of pecans on a baking sheet and roast them in the oven for a few minutes until fragrant. Watch closely to avoid burning. Remove from oven, allow to cool, then roughly chop.
- Boil the sweet potatoes: Place the cubed sweet potatoes in a large saucepan or Dutch oven, cover with water, add a pinch of salt, and bring to a boil. Cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.
- Mash the potatoes: Drain the boiled potatoes thoroughly and mash them until very smooth. Allow them to cool slightly before proceeding.
- Make cinnamon sugar: In a small bowl, mix together the sugar and ground cinnamon. Set aside.
- Prepare the souffle mixture: In a medium bowl, whisk together the melted butter, light brown sugar, beaten eggs, cream, vanilla extract, salt, and flour until fully combined. A hand mixer may be used for ease.
- Combine with mashed sweet potatoes: Add the wet mixture to the mashed sweet potatoes and stir until the mixture is smooth and well combined. Use a hand mixer if desired.
- Transfer to baking dish: Pour the sweet potato mixture into the prepared casserole dish and smooth the top evenly.
- Add the topping: Evenly sprinkle the chopped roasted pecans and cinnamon sugar over the top. Drizzle the remaining 3 tablespoons of melted butter over the pecan topping.
- Bake covered: Cover the dish with aluminum foil to protect the pecan topping from burning and bake for 30 minutes.
- Bake uncovered: Remove the foil and bake for an additional 20-30 minutes, or until the souffle is puffed up and lightly browned around the edges and top.
- Serve: Serve the sweet potato souffle immediately while warm, or allow it to cool and refrigerate for later enjoyment.
Notes
- Self-rising flour can be substituted with cake flour plus baking powder if self-rising is unavailable.
- Using cream yields a richer souffle, but whole milk can be used as a lighter option.
- To roast pecans without an oven, dry-toast them in a skillet over medium heat, stirring frequently until fragrant.
- Make ahead tip: Prepare the souffle mixture and topping, then refrigerate the unbaked casserole overnight before baking.
- For a nut-free version, omit the pecan topping and replace with a simple sugar and cinnamon sprinkle.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
