Sweet Potato Souffle
This Sweet Potato Souffle, 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!
Servings: 8
Ingredients
- Butter or cooking spray for baking dish
- 4 pounds sweet potatoes (6-7 medium), peeled and cubed
- Salt for cooking potatoes plus 1/4 teaspoon
- 1 stick unsalted butter
- 4 large eggs beaten
- 1 cup sugar
- 1 cup whole milk
- 3 tablespoons self-rising flour
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon coconut extract
Topping
- 1/2 cup chopped pecans
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 2 tablespoons butter
Instructions
- Preheat oven to 350 degrees. Butter or spray a 2-quart baking dish. Set aside.
- Cook sweet potatoes in salted water to cover until fork-tender, approximately 20-25 minutes.
- Melt butter in a large bowl. (I do this over the pot of potatoes as they're boiling. Be careful to not let the potatoes boil over; remove the butter as soon as it's melted.)
- Drain well, then process the potatoes through a food mill or potato ricer INTO the melted butter. Stir to blend.
- Beat the eggs then whisk in the sugar, milk, flour, extracts and 1/4 teaspoon salt until smooth. Add to bowl with potatoes and butter and stir well to combine.
- Transfer to the prepared baking dish. Bake 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.
Topping
- Combine pecans, brown sugar, flour and butter in a small bowl. Sprinkle evenly over the top of the souffle.
Notes
SUBSTITUTIONS:
- Instead of the self-rising flour, use 3 tablespoons of all-purpose flour and a pinch of baking soda. I've used only all-purpose flour at times, and it has worked fine.
- When melting butter for this sweet potato souffle recipe or mashed potatoes, I place the butter in a large stainless steel bowl and melt it over the pot of potatoes as they’re boiling. However, I remove the butter as soon as it’s melted so the pot does not boil over.
- 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.
Nutrition
Serving: 1 | Calories: 530kcal | Carbohydrates: 78g | Protein: 9g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Cholesterol: 130mg | Sodium: 234mg | Fiber: 7g | Sugar: 43g