Sweet Potato Souffle

This sweet potato souffle is a creamy blend of sweet potatoes and spices topped with a brown sugar and pecan streusel. An easy and elegant side dish that's perfect for the holidays and always gets rave reviews!

Course Side

Cuisine American

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings

Calories 500kcal

Author Sara Welch

Ingredients

3 cups cooked sweet potatoes cut into 1 1/2 inch pieces
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 eggs
1/2 teaspoon cinnamon
12 tablespoons butter melted, divided use
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
cooking spray

Instructions

Preheat the oven to 350 degrees F. Coat a 9" square pan or 2 quart casserole dish with cooking spray.
Place the sweet potatoes, granulated sugar, salt, vanilla extract, eggs, cinnamon and 6 tablespoons of butter in the bowl of a food processor.
Puree until smooth.
Spoon the sweet potato mixture into the prepared dish in an even layer.
In a medium bowl, mix together the remaining 6 tablespoons of butter, brown sugar, flour and pecans.
Sprinkle the brown sugar mixture over the sweet potatoes.
Bake for 30-40 minutes or until sweet potatoes are hot and topping is lightly browned. If your topping browns too quickly, you can cover your dish with foil to complete the bake time.
Let sit for 10 minutes, then serve.

Video

Notes

I find that a food processor produces the best results for this sweet potato casserole. If you don't have a food processor, try using a blender, a food mill or an electric hand mixer.
This souffle can be assembled up to one day before you plan to bake it. Cover your baking dish with foil and store in the fridge until you’re ready to eat. You will need to add a little more bake time to compensate for starting with a cold dish.

Nutrition