Sweet Potato Souffle

5 from 1 vote

Sweet Potato Souffle

This Southern Sweet Potato Souffle is made with creamy and fluffy sweet potatoes, fragrant spices, and a brown sugar pecan streusel. It's sure to be the highlight of any holiday feast!

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 1 10

Cook Time 30

Total Time 1 40

Servings servings

Calories 451kcal

Author Ashley Amundsen

Equipment

Ingredients

Souffle:

3 sweet potatoes peeled and washed
½ cup butter softened
4 eggs
½ cup brown sugar light or dark
¼ cup pure maple syrup
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ tablespoon vanilla extract
¼ teaspoon salt
¼ cup evaporated milk

Topping:

5 tablespoons melted butter
⅔ cup brown sugar
⅔ cup all-purpose flour
1 cup chopped pecans

US Customary - Metric

Instructions

Preheat oven to 350F. Lightly grease a 9x13 baking dish.
Wash potatoes and pierce with a fork. Place potatoes on a baking sheet. Bake for 50-60 minutes or until fork tender.
3 sweet potatoes
Using a stand mixer fitted with a paddle attachment, blend the potatoes until light and fluffy.
Mix in softened butter. Add eggs, brown sugar, maple syrup, spices, salt, and vanilla extract, mix until blended. Slowly add milk, adding more or less until desired consistency is reached.
½ cup butter, 4 eggs, ½ cup brown sugar, ¼ cup pure maple syrup, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice, ½ tablespoon vanilla extract, ¼ teaspoon salt, ¼ cup evaporated milk
Spread whipped potatoes in the prepared pan.
Combine butter, brown sugar, flour, and chopped pecans in a small bowl.
5 tablespoons melted butter, ⅔ cup brown sugar, ⅔ cup all-purpose flour, 1 cup chopped pecans
Sprinkle the topping over the sweet potatoes.
Bake the potatoes for 30-45 minutes or until the topping is golden brown.

Notes

Sweet potatoes vs. yams: Some grocery stores label sweet potatoes as "yams." If you see yams (they have dark orange to reddish skin), those are what you want to use for this recipe.
Make ahead: Prepare the sweet potatoes and the topping as directed. Only spread the sweet potatoes in the pan; the topping will be added right before cooking. Place both in the refrigerator for 1-2 days. Follow the rest of the recipe instructions for baking the souffle.
Storage info: Let the casserole cool completely, then cover tightly with plastic wrap or foil. Store in the refrigerator for up to 4 days.

Nutrition