Description
Sweet Potato Soufflé
This Sweet Potato Soufflé is a decadent holiday side dish that will elevate your family gatherings! Its velvety, creamy texture is enhanced by a crunchy, buttery pecan topping that creates a perfect balance of flavors and textures. Popular for Thanksgiving, Easter, or Christmas, it brings the comforting taste of slow-cooked mashed sweet potatoes in a fluffier, more luxurious form. The soufflé’s light texture comes from the addition of beaten eggs, making it a delightful upgrade to traditional sweet potato casseroles.
3 tbsp unsalted butter
2 lbs sweet potatoes, peeled and cubed
½ tsp salt
2 eggs
½ cup light brown sugar
½ cup heavy cream
1 tsp cinnamon
¼ tsp baking powder
Topping:
¾ cup pecans, chopped
¼ cup light brown sugar
3 tbsp all-purpose flour
3 tbsp melted butter
Directions:
1. Sauté sweet potatoes in butter until tender.
2. Mix in eggs, sugar, cream, cinnamon, and baking powder.
3. Transfer to baking dish, top with pecan crumble, and bake.
Prep Time: 15 mins
Kcal: 333
Step-by-Step Guide
1. Prepare the Sweet Potatoes: In a large skillet over medium heat, melt the 3 tbsp of unsalted butter. Add the peeled and cubed sweet potatoes and ½ tsp salt. Sauté, stirring occasionally, for 15-20 minutes until the potatoes are very tender and can be easily pierced with a fork.
2. Mash the Base: Transfer the cooked sweet potatoes to a large mixing bowl. Mash them thoroughly until completely smooth. Allow the mixture to cool for 5-10 minutes so it doesn’t cook the eggs in the next step.
3. Combine Wet Ingredients: To the mashed potatoes, add the ½ cup light brown sugar, ½ cup heavy cream, and 1 tsp cinnamon. Stir until fully incorporated.
4. Incorporate Eggs & Leavener: Crack the 2 eggs into a small bowl and beat them lightly. Add the eggs and ¼ tsp baking powder to the sweet potato mixture. Using a hand mixer or vigorous whisking, beat the mixture for 1-2 minutes until it becomes slightly fluffy and well-aerated.
5. Make the Topping: In a separate bowl, combine the ¾ cup chopped pecans, ¼ cup light brown sugar, 3 tbsp all-purpose flour, and 3 tbsp melted butter. Mix with a fork until a crumbly mixture forms.
6. Assemble and Bake: Preheat your oven to 350°F (175°C). Pour the sweet potato mixture into a greased 2-quart baking dish. Sprinkle the pecan topping evenly over the surface. Bake for 30-35 minutes, or until the topping is golden brown and the soufflé is set around the edges but still has a slight jiggle in the center.
Serving Suggestions
This soufflé is a star side dish for holiday meals. Serve it warm alongside roast turkey, glazed ham, or herb-crusted prime rib. For a complete plate, pair it with green bean almondine, roasted Brussels sprouts, and cranberry sauce. The rich flavor also complements a simple weeknight roast chicken. Leftovers reheat beautifully for a decadent breakfast or brunch side.
How-to Summary
Sauté cubed sweet potatoes in butter until tender. Mash them smoothly, then mix in eggs, brown sugar, cream, cinnamon, and baking powder until fluffy. Make a crumbly topping from pecans, brown sugar, flour, and melted butter. Transfer the base to a dish, sprinkle with topping, and bake at 350°F for 30-35 minutes until golden and set.
Frequently Asked Questions
Can I make this ahead of time? Yes. Prepare the sweet potato base and the topping separately. Store the base covered in the baking dish in the fridge and the topping in a sealed bag at room temperature. Assemble and bake just before serving, adding 5-10 minutes to the bake time if starting from cold.
Can I use canned sweet potatoes? You can, but the texture and flavor will differ. Drain two (15-oz) cans of sweet potatoes well. Sauté them briefly in the butter to enhance flavor before mashing. The final soufflé may be slightly denser.
How do I know when it’s done baking? The soufflé is ready when the pecan topping is deeply golden and the edges look set. The center should still have a slight, gentle jiggle when you shake the dish—it will firm up as it cools.
What’s a good nut substitute for pecans? Walnuts are an excellent alternative. For a nut-free version, use a streusel topping made with rolled oats, brown sugar, flour, and butter.
Why did my soufflé turn out dense? This usually happens if the eggs aren’t fully incorporated or if the potato mixture was too hot when the eggs were added, causing them to cook prematurely. Ensure the mashed potatoes have cooled slightly and beat the mixture vigorously to incorporate air.
Common Mistakes to Avoid
- Not Cooling the Potatoes: Adding eggs to hot mashed sweet potatoes will cause them to scramble, leading to a grainy, dense texture.
- Undermixing the Base: Failing to beat the mixture after adding the eggs and baking powder results in a lack of air and a heavy soufflé.
- Overbaking: Baking until the center is completely firm will dry out the dish. Remove it when the center still has a slight jiggle.
- Using Pre-Made Marshmallow Topping: While popular, adding marshmallows creates a very different, overly sweet dish that can burn easily. Stick to the pecan crumble for the intended flavor profile.
Conclusion
This Sweet Potato Soufflé is more than just a side dish; it’s a celebration of texture and flavor that deserves a place at your holiday table. By following the detailed steps and avoiding common pitfalls, you’ll achieve a dish that is luxuriously creamy beneath a perfectly crunchy, buttery topping. It bridges the gap between classic comfort food and elegant dining, making any meal feel special. Give this recipe a try—it’s sure to become a new cherished tradition.