This Sweet Potato Soufflé recipe is the best way to eat sweet potatoes. It's creamy and has a buttery pecan streusel topping. I always get rave reviews when I make it!
Course Side Dish
Cuisine American
Keyword holiday, sweet potato
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 8people
Calories 490kcal
Author My Aunt Nancie
Cost $7.76
Equipment
vegetable peeler
cutting board
chef's knife
8x8-inch baking dish
large saucepan
Collander
stand mixer
measuring cups and spoons
mixing bowl
Ingredients
SWEET POTATOES:
5cupssweet potatoespeeled and chopped (about 1.75 pounds)
Move oven rack to middle the position and preheat to 350 degrees F.
Grease 8x8-inch pan or other 2-quart baking dishes, and set aside.
MAKE SWEET POTATOES:
In a large saucepan add 1 quart of water, and bring to a boil. Add sweet potatoes and cook until fork-tender, about 8-14 minutes (depending on how big your sweet potato pieces are).
Drain sweet potatoes and transfer to the bowl of a stand mixer along with the butter.
Using the paddle attachment, beat sweet potatoes and butter until smooth.
Turn mixer off and add in half-and-half, sugar, salt, cinnamon, and nutmeg.
Pulse mixer on and off until the mixture is combined. Increase mixer speed to medium and beat until the mixture cools down to at least 80 degrees F, about 5-6 minutes.
Add eggs and beat until slightly fluffy, about 2 minutes.
MAKE TOPPING:
While sweet potatoes are mixing, make the topping. In a small bowl mix together melted butter, brown sugar, flour, and pecans.
BAKE:
Pour sweet potatoes into the prepared baking dish and smooth into an even layer.
Evenly distribute topping over the top.
Bake until topping is browned, about 35-40 minutes.
COOL AND SERVE:
Cool for 5 minutes before serving.
Notes
MAKE AHEAD: This can be made up until 24 hours in advance. Place the sweet Potato Souffle, minus the topping, in the baking dish, cover it, and place it in the refrigerator. Make the topping, cover it and store it at room temperature. When you're ready to bake the soufflé, Place it in the oven and ad 5 minutes to the baking time.SERVE: You can keep this out for about two hours before it needs to be covered and refrigerated.STORE: Place leftovers in an airtight container in the refrigerator for 3-4 days.FREEZE: To freeze the sweet potato dish, prepare the mixture as directed and spread it evenly in a freezer-safe container. Let it cool completely before wrapping it tightly two times with plastic wrap and foil. It can stay in the freezer for up to 3 months.THAW: Thaw overnight in the refrigerator.REHEAT: Place the casserole in a 350 degree F oven for 20 minutes or until heated through.