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Rich Sweet Potato Souffle

Irresistibly Creamy Rich Sweet Potato Souffle for Holidays

This Rich Sweet Potato Souffle is a delightful blend of creamy sweet potatoes and crunchy pecans, perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Souffle
  • 3 cups Mashed Sweet Potatoes Fresh is best; canned yams may be used if drained and mashed thoroughly.
  • 1 cup Granulated Sugar Sweetens the souffle; brown sugar can add a deeper caramel flavor.
  • 1/2 cup Unsalted Butter melted; substitute with vegan butter for a dairy-free option.
  • 1/2 cup Milk Use almond or soy milk for a lactose-free choice.
  • 2 large Eggs beaten; flax eggs are a great vegan alternative.
  • 2 teaspoons Vanilla Extract Enhances flavor; swap for almond extract for a unique twist.
  • 1 teaspoon Ground Cinnamon Introduces warmth and spice; nutmeg can be used as a substitute.
  • 1/4 teaspoon Ground Nutmeg Complements sweetness; can be omitted for a more minimalist flavor.
  • 1/2 teaspoon Salt Balances the sweetness; consider using sea salt or Himalayan salt.
For the Topping
  • 1 cup Chopped Pecans Adds crunch and nutty flavor; walnuts can work well as a substitute.
  • 1/2 cup Packed Brown Sugar Provides sweetness and caramel notes; coconut sugar can be used for a lower glycemic index.
  • 1/2 cup All-Purpose Flour Binds the topping; use gluten-free flour for a gluten-free version.
  • 1/4 cup Cold Unsalted Butter Creates a crumbly texture; keep it cold; vegan butter is a great option too.

Equipment

  • 9x13-inch baking dish
  • Mixing Bowl
  • spatula
  • Hand Mixer
  • fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with butter or cooking spray.
  2. In a large mixing bowl, combine mashed sweet potatoes, granulated sugar, melted butter, milk, beaten eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt. Blend until smooth and creamy.
  3. Spread the sweet potato mixture evenly in the prepared baking dish with a spatula.
  4. In a separate bowl, mix chopped pecans, packed brown sugar, and all-purpose flour. Add cold unsalted butter and mix until crumbly.
  5. Sprinkle the topping evenly over the sweet potato mixture and gently press down.
  6. Bake for 30-40 minutes until the edges are set and the topping is golden brown.
  7. Check doneness by poking the center with a toothpick; it should come out clean. Allow to cool slightly before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 6gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 350mgFiber: 3gSugar: 20gVitamin A: 10000IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Serve warm, and consider adding a dash of fresh whipped cream on top for an extra treat.

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