Sweet Potato Souffle Recipe

Sweet Potato Soufflé

There are only a few side dishes that will determine whether or not a Thanksgiving meal is a success— sweet potato soufflé is on that list. On a plate piled with all sorts of casseroles, salads, and meat, it’s almost law to include something sweet that’s still hardy enough to make it on the non-dessert menu. And don’t be fooled by the Thanksgiving commentary; sweet potato soufflé is just as appropriate to make (and eat!) in April as it is in November. To make this classic dish, bake the sweet potatoes until the flesh is very tender. Then, peel and mash in a stand mixer or with a hand mixer until the sweet potato flesh is smooth. Beat butter into the potatoes along with brown sugar, eggs, and cinnamon. Mix in a significant amount of vanilla extract to give the soufflé a remarkable sweetness. Cover the soufflé base with a buttery brown sugar-pecan topping that will bake into a solid layer on top. Be sure to get a proper spoonful for a rich bite of smooth sweet potato and crunchy pecan bits that tastes spot on. 

Prep:

Total: 2h45min

Yield:

Servings:

Nutrition Facts :

Ingredients:

  • 4 large or 5 medium sweet potatoes (about 6 cups mashed flesh)
  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 eggs
  • 1/2 cup whole milk
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 2/3 cup light brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups pecan halves
  • 5 tablespoons melted butter

Instruction:

  1. Preheat oven to 425°F. Wash and thoroughly dry outside of sweet potatoes. Wrap in aluminum foil and place on an aluminum foil lined baking sheet. Bake for 1 1/2 hours; remove and allow to cool until you can easily remove the skins, about 30 minutes.
  2. Preheat oven to 350°F. Grease a glass 9- x- 13-inch baking dish with cooking spray; set aside. In the bowl of a mixer or with an electric hand mixer, beat sweet potatoes on medium-high until they become smooth, about 2 minutes. Add butter, brown sugar, granulated sugar, and cinnamon; mix until fully combined. Add eggs, milk, vanilla, and salt; beat on medium high until the mixture is fully homogenous. Pour into prepared baking dish.
  3. In a bowl, stir together brown sugar, flour, salt, and cinnamon until well combined. Add pecans and toss to coat. Add melted butter and stir until butter is evenly absorbed. Scatter across the surface of the soufflé. Bake until the center of the soufflé is set and does not jiggle when tapped, 45 to 55 minutes.

Sweet Potato Souffle

Sweet potato side dish – so good it is almost dessert. Even if you don’t like sweet potatoes, you will like this. Originally submitted to ThanksgivingRecipe.com.

Prep:

Total:

Yield: 8 -10 servings

Servings:

Nutrition Facts : calories 516.3 calories, Carbohydrate 66.4 g, Cholesterol 85.5 mg, Fat 26.5 g, Fiber 4.7 g, Protein 7 g, Saturated Fat 12.8 g, servingSize None, Sodium 176.7 mg, Sugar 49.2 g, Trans Fat None, unSaturated Fat None

Ingredients:

  • 3 cups cooked and mashed sweet potatoes
  • ¾ cup white sugar
  • ⅓ cup butter, softened
  • 2 ⅓ eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 1 cup flaked coconut
  • ⅓ cup all-purpose flour
  • 1 cup packed brown sugar
  • 1 cup chopped nuts
  • ⅓ cup melted butter

Instruction:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish.
  3. Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.

Sweet Potato Soufflé

This sweet side dish is almost like eating dessert! The streusel topping is SO GOOD!

Prep: 15min

Total: 55min

Yield: 8

Servings:

Nutrition Facts : servingSize None, calories 474 calories, Sugar 36.7 g, Sodium 139.2 mg, Fat 28.4 g, Saturated Fat 12 g, Trans Fat 0 g, Carbohydrate 52.6 g, Fiber 3.2 g, Protein 5 g, Cholesterol 92.5 mg

Ingredients:

  • 1/2 cup butter, room temperature
  • 3/4 cup light brown sugar
  • 3 cups mashed sweet potato
  • 2 large eggs
  • 1/3 cup milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 cup chopped pecans
  • 3/4 cup light brown sugar
  • 1/2 cup all purpose flour
  • 1/4 cup butter, room temperature

Instruction:

  1. Preheat oven to 350°F. Coat a 2- quart baking dish with nonstick spray. Set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar on medium speed for 1 minute, until combined. Add in the sweet potato, eggs, milk, vanilla, cinnamon, and salt and continue mixing for 1 – 2 minutes until smooth.
  3. Spread the mixture into the prepared pan.
  4. In a large bowl combine the pecans, sugar, flour, and butter until combined. Spread this evenly on top of the sweet potato mixture.
  5. Bake for 40 minutes, until browned on top. The filling will be slightly jiggly.
  6. Allow the soufflé to cool for 10 – 15 minutes before serving.

Sweet Potato Soufflé

This silky sweet potato soufflé is made with baked sweet potatoes and warm spices for an easy to make side dish or dessert that's perfect for fall.

Prep: 5min

Total: 105min

Yield: 8

Servings: 1 serving

Nutrition Facts : calories 302 kcal, Carbohydrate 40 g, Protein 5 g, Fat 14 g, Saturated Fat 8 g, Trans Fat 1 g, Cholesterol 116 mg, Sodium 108 mg, Fiber 2 g, Sugar 29 g, unSaturated Fat 5 g, servingSize 1 serving

Ingredients:

  • 1 pound sweet potatoes (, about 2 cups cooked)
  • 6 tablespoons unsalted butter (, softened)
  • 4 eggs
  • 1 cup light brown sugar
  • 1 cup half and half
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon cornstarch
  • 1/2 teasoon kosher salt

Instruction:

  1. Preheat the oven to 400°F.
  2. Place the sweet potatoes on a foil-lined baking sheet, whole with the skin on, and roast for 50 minutes to 1 hour (depending on the size), or until soft and the peels are papery and pulling away from the flesh. Cool until you can easily peel the jackets from the potatoes, then discard the peel.
  3. Reduce the oven temperature to 350°F. Add all of the ingredients to the food processor and whip everything together until smooth (you can do this in batches if necessary).
  4. Divide the mixture between eight 1/2 cup ramekins or a 1 qt. baking dish, being careful not to over-fill. Place ramekins on a sheet pan and bake in the oven for about 40 minutes. When done, the soufflés should rise high and slightly pull away from the baking pan edges. The soufflés will deflate as they cool. Serve warm or at room temperature. Refrigerate for up to 3 days.

One Pot Sweet Potato Souffle

Quick and easy sweet potato souffle recipe, homemade with simple ingredients in one pot in 30 mins. Full of canned sweet potatoes, cinnamon, ginger and butter pecan topping.

Prep: 10min

Total: 30min

Yield: 8

Servings:

Nutrition Facts :

Ingredients:

  • 1 can Sweet potatoes (29 oz. can, Drained, Mashed)
  • 1/3 cup Butter (Unsalted, Melted)
  • 1/3 cup Heavy cream (Or whole milk)
  • 1/3 cup Granulated sugar (Can add up to 3/4 cups but I find that very sweet )
  • 1/4 tsp Ginger powder
  • 1/2 tsp Cinnamon powder
  • 1 tsp Vanilla extract
  • 2 Eggs (Large)
  • 2 tbsp All-purpose flour
  • 1/2 tsp Salt
  • 2/3 cup Brown sugar
  • 2/3 cups All-purpose flour
  • 1/2 tsp Cinnamon powder
  • 2 tbsp Shredded coconut
  • 1 cup Pecans (Toasted, Roughly chopped)
  • 1/3 cup Butter (Unsalted, Melted)

Instruction:

  1. In a rectangle baking dish (Dimensions: 11×17), add sweet potatoes, butter, heavy cream, sugar, ginger, cinnamon, vanilla, eggs, flour, salt.
  2. Mash everything together with a potato masher until all ingredients are combined and smooth.
  3. In a Ziploc bag or small mixing bowl, add brown sugar, flour, cinnamon powder, shredded coconut, pecans, butter and mix until you have a crumbly mixture.
  4. Sprinkle this topping on top of the sweet potato mixture as evenly as possible.
  5. Bake uncovered at 350 degrees F for 20-30 minutes or until top is golden brown.
  6. Remove from oven and let it cool at room temperature for 15-20 minutes to allow it to firm up slightly.
  7. Then, serve and enjoy.

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