Sweet Potato Soufflé

A fluffy sweet potato mash and crunchy and sweet pecan topping come together to create a decadent side dish: Sweet Potato Soufflé.

Sweet potatoes are a wonderful way to switch up your starchy carbs, and one of the best parts? They can be served sweet or savory! I’m a huge fan: I love them in this crockpot sweet potato turkey chili just as much as in these sweet potato pancakes.

Why You’ll Love This Recipe

Contrary to popular belief, soufflé isn’t as hard to pull off as you may think. I discovered just that the first time I made this Sweet Potato Soufflé. I was blown away by the richness and simplicity of the dish.

Much of the sweet flavor comes from the crunchy and crispy topping. It’s made with brown sugar, chopped pecans, and cinnamon: all things I adore. It’s an update on typical sweet potato side dishes that are made with marshmallows.

I’ve been looking for a fun new way to serve up one of my favorite vegetables and I found it in this sweet potato soufflé with pecans! If you plan on serving this for Thanksgiving it pairs well with the Cheesy Zucchini Casserole too.

Ingredients

Ingredients Needed

• Sweet Potatoes: You’re going to need to peel and cube the sweet potatoes for your soufflé. You could also use pre-cut frozen varieties to save a little time.
• Brown Sugar: Use it in the potato soufflé filling as well as in the crunchy pecan topping. It boasts a toffee and molasses flavor you just don’t get when you only use regular white sugar.
• Cinnamon: Again, you’ll need it for the filling and the topping! This warm and earthy spice pairs wonderfully with the other ingredients.
• Pecans: Chopped pecans paired with cinnamon and brown sugar are what dreams are made of. Or, in this case, the topping for your potato soufflé!

Step-by-StepRecipe prep.

Preheat your oven to 425°F and grease a 9×13-inch baking dish with your favorite cooking spray, or simply a bit of oil.

1. Pre-cook the sweet potatoes. Place your peeled and cubed potatoes into a large pot and cover with water. Bring to a boil and continue to cook over high heat for 15-20 minutes, or until the potatoes are fork tender.
2. Mash. Remove the sweet potatoes from heat and drain. Place them into a large bowl and, using a handheld mixer, beat them until they become smooth.

3. Add the sugar(s). Add the butter, brown sugar, granulated sugar, and cinnamon to the bowl and mix until fluffy.
4. Mix in the other filling ingredients. Place the eggs, milk, vanilla, and salt into the potato and sugar mixture and beat until well combined. Pour the filling into your baking dish.

5. Make your topping. Add the brown sugar, flour, salt, and cinnamon to a medium bowl and mix. Then, add the chopped pecans and toss to coat them. Next, mix in the melted butter.
6. Top the soufflé filling. Sprinkle the pecan topping over the sweet potato mixture.

7. Bake. Place your sweet potato soufflé with pecans into the oven and bake for 45-55 minutes, or until the center is set. Serve and enjoy!

Storage and or Freezing Instructions

• Make-ahead instructions: You can prepare the soufflé filling and crunchy pecan topping up to 24 hours before baking. Store them both (separately) in airtight containers in the refrigerator.
• Freezing instructions: Prepare and bake this sweet potato soufflé with pecans as instructed and allow it to cool. I recommend that you bake it in a freezer-safe aluminum baking dish. Cover tightly with tin foil, then store it in your freezer for up to 3 months.
• Storage instructions: Store any leftovers in an airtight container in the fridge where they will keep for up to 4 days. To reheat, you can use your microwave or your oven.

Recipe Notes and Tips

• Roast the sweet potatoes. For even more added flavor, you should consider roasting the sweet potatoes instead of boiling them. Roasting will bring out their natural sweetness.
• Use canned yams. While I typically prefer using fresh over frozen or canned, you can use canned yams instead of sweet potatoes for this recipe. You may want to adjust the sugar quantities, however. Yams from a can usually come in syrup.
• Use canned yams. While I typically prefer using fresh over frozen or canned, you can use canned yams instead of sweet potatoes for this recipe. You may want to adjust the sugar quantities, however. Yams from a can usually come in syrup.

FAQS

Related Recipes

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Healthy Sweet Potato Casserole Recipe

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Sweet Potato Soufflé

A fluffy sweet potato mash and crunchy and sweet pecan topping come together to create a decadent side dish: Sweet Potato Soufflé.

5 from 1 vote

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Servings: 12 Servings

Calories: 448kcal

Author: Aimee Mars

Equipment

• ▢
  Handheld Mixer

Ingredients

• ▢ 4 to 5 medium Sweet Potatoes peeled and cubed
• ▢ 1/2 cup Unsalted Butter melted
• ▢ 1 cup Brown Sugar
• ▢ 1/4 cup Granulated Sugar
• ▢ 2 teaspoons Ground Cinnamon
• ▢ 3 large Eggs
• ▢ 1/2 cup Whole Milk
• ▢ 1 tablespoon Vanilla Extract
• ▢ 1/4 teaspoon Salt

Pecan Topping

• ▢ 2/3 cup Brown Sugar
• ▢ 1/2 cup All-Purpose Flour
• ▢ 1/4 teaspoon Salt
• ▢ 1/4 teaspoon Cinnamon
• ▢ 1½ cups Chopped Pecans
• ▢ 5 tablespoons Butter melted

Instructions

• Preheat the oven to 425º F and lightly grease a 9×13 baking dish with cooking spray or oil.
• Place the cubed potatoes into a large pot and cover with water. Bring to a boil over high heat and continue to boil for 15 to 20 minutes until the potatoes are fork tender (easily pierced with a fork).
• Drain the water from the potatoes and place them into a large bowl and beat with a handheld mixer until they become smooth.
• Add the butter, brown sugar, sugar, and cinnamon and continue to mix until fully combined.
• Add the eggs, milk, vanilla, and salt and beat until the mixture is fully incorporated. Pour the mixture into the prepared baking dish.
• Prepare the topping. In a medium bowl mix the brown sugar, flour, salt, and cinnamon until combined. Add the pecans and toss to coat. Mix in the melted butter.
• Sprinkle the mixture on top of the sweet potatoes.
• Bake until the center is set and does not jiggle, about 45 to 55 minutes.

Notes

• Roast the sweet potatoes. For even more added flavor, you should consider roasting the sweet potatoes instead of boiling them. Roasting will bring out their natural sweetness.
• Use canned yams. While I typically prefer using fresh over frozen or canned, you can use canned yams instead of sweet potatoes for this recipe. You may want to adjust the sugar quantities, however. Yams from a can usually come in syrup.
• Use canned yams. While I typically prefer using fresh over frozen or canned, you can use canned yams instead of sweet potatoes for this recipe. You may want to adjust the sugar quantities, however. Yams from a can usually come in syrup.

 

Storage and or Freezing Instructions

• Make-ahead instructions: You can prepare the soufflé filling and crunchy pecan topping up to 24 hours before baking. Store them both (separately) in airtight containers in the refrigerator.
• Freezing instructions: Prepare and bake this sweet potato soufflé with pecans as instructed and allow it to cool. I recommend that you bake it in a freezer-safe aluminum baking dish. Cover tightly with tin foil, then store it in your freezer for up to 3 months.
• Storage instructions: Store any leftovers in an airtight container in the fridge where they will keep for up to 4 days. To reheat, you can use your microwave or your oven.

Nutrition

Serving: 1serving | Calories: 448kcal | Carbohydrates: 56g | Protein: 5g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 207mg | Potassium: 395mg | Fiber: 4g | Sugar: 38g | Vitamin A: 11162IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 2mg

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