Sweet Potato Soufflé
This creamy sweet potato soufflé is pure comfort food magic that your whole family will absolutely love! The fluffy sweet potato base topped with crunchy pecans and oats makes the perfect side dish that’s secretly healthy too.
Recipe Details
Timing & Servings: Prep Time: 25 minutes, Additional Time: 35 minutes, Total Time: 1 hour, Serves: 12 people, Yield: 8 cups.
Nutrition Profile: Healthy Immunity, Soy-Free, High-Fiber, Gluten-Free.
Nutrition Facts (per serving): 203 Calories, 9g Fat, 29g Carbs, 5g Protein.
Ingredients You’ll Need
Sweet potatoes: You’ll need 3 pounds, peeled and cut into chunks. Pick ones that feel firm and have smooth skin – they’ll give you the creamiest texture!
Old-fashioned rolled oats: 1 cup of these beauties will create that amazing crunchy topping. Make sure to get the rolled kind, not instant oats.
Chopped pecans: Half a cup adds the perfect nutty crunch. You can buy them already chopped or chop whole pecans yourself.
Light brown sugar: You’ll use 1/2 cup total, but we’ll divide it up between the filling and topping. The molasses flavor is just perfect here!
Salt: 1 teaspoon total, divided between the sweet potatoes and topping mixture. Don’t skip this – it really makes the flavors pop!
Unsalted butter: 1/4 cup melted will bind that topping together beautifully. Let it cool slightly before mixing.
Evaporated milk: Half a cup makes the sweet potatoes extra creamy and rich. Regular milk works too if that’s what you have!
Large eggs: 2 eggs help give this soufflé its light, fluffy texture. Make sure they’re at room temperature for best results.
Ground cinnamon: 1 teaspoon brings that warm, cozy spice flavor we all love with sweet potatoes.
How to Make Sweet Potato Soufflé
Step 1: Preheat your oven to 350°F and spray an 11-by-7-inch baking dish with cooking spray. Put the sweet potato chunks in a large saucepan and cover with water. Bring to a boil over high heat, then reduce to medium heat. Let them simmer for about 16 minutes until they’re fork-tender. Drain really well and put them in a large bowl.
Step 2: While the sweet potatoes cook, make your topping! Mix the oats, pecans, 5 tablespoons of brown sugar, and 1/4 teaspoon salt in a bowl. Stir in the melted butter until everything’s coated. Set this aside – it’s going to smell amazing!
Step 3: Add the evaporated milk, eggs, cinnamon, remaining 3 tablespoons brown sugar, and 3/4 teaspoon salt to your drained sweet potatoes. Beat with an electric mixer on medium speed for about 2 minutes until it’s completely smooth.
Step 4: Spoon the sweet potato mixture into your prepared baking dish and spread it evenly. Sprinkle that gorgeous oat mixture on top. Bake for 30 to 40 minutes until it’s golden brown and bubbly around the edges.
Easy and Quick Sweet Potato Soufflé Version
Want to save some time? You can use 3 pounds of canned sweet potatoes instead of cooking fresh ones! Just drain them really well and mash them up before adding the other ingredients. This cuts about 20 minutes off your prep time, and honestly, it tastes just as delicious!
Serving Ideas
This sweet potato soufflé is the perfect side dish for any holiday meal or Sunday dinner. It goes beautifully with roasted turkey, glazed ham, or even grilled chicken. Serve it alongside some green beans and dinner rolls for a complete, satisfying meal that everyone will remember!
Storage
Store any leftovers in the fridge for up to 4 days in a covered container. To reheat, just pop individual portions in the microwave for 30-60 seconds, or warm the whole dish in a 350°F oven for about 15 minutes. It tastes just as good the next day!
Substitutions
No pecans? Try chopped walnuts or even sliced almonds instead! You can swap the evaporated milk for regular milk or even coconut milk for a dairy-free version. If you don’t have brown sugar, regular white sugar works fine – you’ll just miss that hint of molasses flavor.
Pro Tips
- Make it ahead: You can prepare the sweet potato mixture up to 5 days ahead! Just cover and refrigerate, then add the topping and bake when ready.
- Perfect texture: Make sure to drain those sweet potatoes really well – extra water makes the soufflé watery.
- Gluten-free option: If you need gluten-free, make sure your oats are labeled “gluten-free” since regular oats can be cross-contaminated.
- Extra flavor: Add a pinch of nutmeg or vanilla extract to the sweet potato mixture for even more delicious flavor!
FAQs
Can I make this without eggs?
You bet! Try using 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes) instead. The texture will be slightly different but still delicious!
Why is my soufflé not fluffy enough?
Make sure you’re beating the sweet potato mixture long enough – a full 2 minutes with the electric mixer really makes a difference! Also, don’t overmix once you add the eggs.
Can I freeze this dish?
Sure! You can freeze the unbaked soufflé for up to 3 months. Just thaw it overnight in the fridge, then add the topping and bake as directed. You might need an extra 5-10 minutes in the oven.
What if I don’t have an 11-by-7-inch dish?
No worries! A 9-by-13-inch dish works great too – just spread the mixture a bit thinner and check for doneness a few minutes earlier. Any similar-sized baking dish will do the trick!
I hope you love this sweet potato soufflé as much as my family does! It’s become one of our most requested side dishes. Let me know how yours turns out – I always love hearing about your cooking adventures!
