A Festive Delight

Get ready for a holiday table showstopper! Sweet Potato Souffle with a crunchy pecan and brown sugar streusel is a luxurious, make-ahead masterpiece.


Sweet Potatoes, Salt, Sugar, Eggs, Whole Milk, Butter, All-Purpose Flour, Self-Rising Flour, Pecans, Vanilla, Almond & Coconut Extracts, Brown Sugar

Peel The Potatoes...

Then fill a pot with enough salted water to cover them. Cook them for about 20-25 minutes until fork tender. You also need to preheat your oven to 350 and either butter or spray a  2 qt baking dish off to the side. 

Gently melt butter in a large bowl while watching over your boiling sweet potatoes. Ensure the pot doesn't bubble over; remove the butter as soon as it's liquid.

Drain the potatoes thoroughly. Next, process them through a food mill or potato ricer into the melted butter, working quickly to keep them warm and achieve that perfect, creamy texture.

Beat the eggs and whisk in sugar, milk, flour, extracts, and a pinch of salt until you have a smooth, delicious mixture.

Add the egg mixture to the bowl with the potatoes and butter, then stir until everything combines beautifully.

Transfer the mixture to your prepared baking dish. Now, in a small bowl, combine pecans, brown sugar, flour, and butter, then generously sprinkle this delightful mixture over the souffle.

Planning ahead? You can prep this up to 2 days in advance without the topping. Just add the topping right before baking and let it come to room temp as the oven preheats for that perfect finish!

Elevate your holiday table with the irresistible Sweet Potato Souffle – a make-ahead marvel that guarantees to steal the show!

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