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sweet potato souffle

Sweet Potato Soufflé Recipe

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 384
Ingredients Method Notes

Ingredients
  

  • 3 lb sweet potatoes (about 4 medium), peeled and cut into 1-inch cubes
  • ½ cup unsalted butter, melted, plus extra for greasing
  • ⅔ cup granulated sugar
  • 2 large eggs, lightly beaten
  • ½ cup whole milk
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ cup packed light brown sugar
  • ½ cup chopped pecans
  • ⅓ cup all-purpose flour
  • 3 tbsp unsalted butter, cold and cut into small cubes

Method
 

  1. Boil the sweet potatoes in a large pot of salted water until fork-tender, about 15 minutes. Drain and dry briefly in the warm pot.
  2. Add the ½ cup melted butter, ½ cup milk, and ½ tsp salt to the potatoes. Mash until mostly smooth.
  3. Transfer to a mixer bowl with the granulated sugar, eggs, vanilla, cinnamon, and nutmeg. Beat on medium for 2 minutes until light and airy.
  4. Preheat the oven to 350°F (175°C) and butter a 9×9-inch dish. Mix the brown sugar, pecans, flour, and cold butter with your fingers to make a clumpy crumble.
  5. Spread the sweet potato mixture in the dish, top with the pecan streusel, and bake for 35 to 40 minutes until the topping is golden and the center is set but slightly jiggly.
  6. Let it rest 5 minutes, then scoop and serve hot.

Notes

If you’re taking this to a gathering, you can bake it right before leaving and cover it loosely with foil for the trip. It stays warm for a good 30 minutes.