Sweet Potato Souffle

This Sweet Potato Souffle recipe, topped with a crunchy pecan and brown sugar streusel is lush and luxurious yet so easy!  It's the perfect addition to your holiday table! Best of all, it can be made two days ahead of time!

Why This Recipe is a Keeper!

Here's how to make it!

How to Make a Sweet Potato Souffle:

Recipe Ingredients:

Here’s everything you’ll need to make this sweet potato souffle recipe along with how to prep. See the recipe card below for the exact quantities.

Ingredient Notes:

• Sweet Potatoes: I highly recommend using fresh sweet potatoes. If you need to use canned, 6 to 8 canned sweet potatoes are the equivalent of approximately 4 medium fresh sweet potatoes. This recipe for sweet potato souffle requires 6 to 7 fresh sweet potatoes so you'd need 10 to 12 canned sweet potatoes.
• Butter: I always use unsalted butter in cooking so I can adjust the salt level in the dish myself.
• Self-Rising Flour: Use it if you have it, but if you don't, add a pinch of baking powder to regular all-purpose flour.
• Vanilla, Almond and Coconut Extracts: I gasped a bit when I saw the combination of flavorings and extracts but after baking, they all sing together!  If you're concerned, use 1 teaspoon of vanilla and cut back on the almond and coconut extracts to ½ teaspoon each.
• Sugar: Jeannie's recipe calls for a cup of sugar, but you can easily cut that back to ¾ cup.

Step-By-Step Instructions:

• Gather and prep all the ingredients.
• Preheat oven to 350 degrees. Butter or spray a 2-quart baking dish. Set aside.
• Cook the peeled potatoes in salted water to cover until fork-tender, approximately 20-25 minutes.

• Melt the butter in a large bowl. (I do this over the pot of potatoes as they're boiling. However, be careful to not let the potatoes boil over; remove the butter as soon as it's melted.)

• Drain the potatoes well.
• Process the potatoes through a food mill or potato ricer INTO the melted butter. Work quickly so the potatoes don’t cool and you end up with firm “riced” potatoes.
• Stir to blend until smooth.

• Beat the eggs then whisk in the sugar, milk, flour, extracts and ¼ teaspoon salt until smooth.

• Add to bowl with potatoes and butter and stir well to combine.

• Transfer to the prepared baking dish.
• Combine pecans, brown sugar, flour and butter in a small bowl. Sprinkle evenly over the top of the souffle.
• MAKE AHEAD: Assemble up to 2 days ahead of time and refrigerate until needed. Leave the topping off then sprinkle that over the top right before baking. Let sit at room temperature while the oven preheats.

• Bake the sweet potato souffle for 1 hour or until fluffy and heated through in the center to 165 degrees.
• Place a loose piece of aluminum foil over the top if the pecans start to get too brown.
• Serve immediately.

• Beautiful!!

Chef Tips and Tricks:

• When melting butter for this sweet potato souffle recipe or mashed potatoes, I place the butter in a large stainless steel bowl and melt the butter over the pot of potatoes as they're boiling. However, remove the butter as soon as it's melted so the pot does not boil over.
• As with my Make-Ahead Mashed Potatoes, I like to add the potatoes directly to the melted butter. Sweet potatoes are not as starchy as regular potatoes where the butter is needed to coat the starch granules, but this helps to distribute the butter more evenly throughout the sweet potato souffle.

Frequently Asked Questions:

For more lovely recipes for your holiday table, try my:

• Sweet Potato Galette with Pecan Streusel Topping
• Roasted Beet Salad with Walnuts, Goat Cheese and Honey Balsamic Dressing
• Sausage Stuffing with Fennel and Leeks
• Cheesy Brussels Sprouts and Wild Rice Casserole
• Make-Ahead Mashed Potatoes (Mashed Potato Casserole)
• Bourbon-Glazed Carrots with Honey
• Cheesy Green Bean Casserole (No Mushrooms)

More sweet potato recipes you'll love!

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