Sweet Potato Souffle

Make this sweet potato souffle recipe for the perfect Thanksgiving side!

Course Side, Side Dish

Cuisine American, American/French

Keyword sweet potato souffle, sweet potato souffle recipe

Prep Time 15

Cook Time 1 30

Servings servings

Calories 564kcal

Author Madeline

Ingredients

Sweet Potato Layer

5 lbs sweet potatoes
1 stick salted butter 8 tbsp, melted and cooled
2 eggs room temperature
1 cup heavy cream room temperature
1 tsp salt

Pecan Topping Layer

1 stick salted butter 8 tbsp, melted and cooled
¾ cup brown sugar packed
¼ cup granulated sugar
1 ½ cups all purpose flour
1 tsp ground cinnamon
1 cup chopped pecans

Instructions

Preheat oven to 400F and line a baking sheet with foil. Wash sweet potatoes and pierce each one 5-6 times with a fork. Place on the baking sheet and bake at 400F for 45 minutes to 1 hour. Sweet potatoes should be fork tender all the way through before removing from the oven.
Allow the sweet potatoes to cool. Reduce oven heat to 350F. While they’re cooling, prepare the other ingredients. Whisk together the melted butter, eggs, and heavy cream
Then prepare the crumb topping by mixing together the melted butter, brown sugar, and sugar. Then, mix in the flour and cinnamon. Mix until you are left with a crumbly sand like consistency. Mix in the chopped pecans and set aside.
Once the sweet potatoes are cooled, scoop the cooked inside out of the skin and place in a mixing bowl. Using an electric hand mixer, mash the sweet potatoes just a bit before slowly mixing the egg, milk and butter mixture into the sweet potatoes. Mix in the salt and then pour the mixture into a greased casserole dish.
Top with the pecan crumble mixture and place in the oven to bake at 350F for 35 minutes. Serve immediately after baking.

Notes

Prep Ahead of Time

Follow all instructions up until the point of baking. Then, cover and place in the fridge for up to 24 hours. Uncover and bake from chilled just before you are ready to serve. Bake at 350F for 45 minutes.

Nutrition