Sweet Potato Souffle
This Sweet Potato Souffle has the distinct habit of stealing the side dish show. With velvety roasted sweet potatoes, plenty of butter butter, and a crispy-crunchy pecan topping, how could it not?!
Move over turkey, this sweet potato souffle will be the star of your Thanksgiving dinner!
We all have our sweet potato preferences when it comes to what to pair with Thanksgiving Turkey.
While I prefer something more savory (like Glazed Sweet Potatoes), I know others are more inclined to a sweeter dishes like Sweet Potato Casserole and Candied Sweet Potatoes. This souffle is the perfect middle ground.
It’s sweeter than Mashed Sweet Potatoes but it’s nowhere near as cloying as the standard casserole topped with marshmallows.
Though the word “souffle” suggests a dish that’s fussy (and you can allow your friends to assume as much), this simple sweet potato souffle recipe is EASY (even easier than Cornbread Stuffing). Despite its uncomplicated prep, this dish feels special!
5 Star Review
“This sweet potato souffle is absolutely delicious! The BEST sweet potato side dish ever! It’s also great as a healthy dessert. I’ve made it twice and will certainly make it again and again.”
— Angela —
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Sweet Potatoes. Use orange sweet potatoes, which are sweeter than white or purple.
- Eggs. The key to the fluffy sweet potato souffle’s airy texture.
- Pecans. I love the texture, crunch, and nutty flavor pecans lend to this not-too-sweet topping. You can swap in walnuts if you’d like, or skip the nuts altogether for a nut-free souffle.
- Butter. You can either use room temperature or melted butter.
- Milk. I used 1% milk, but you can use any milk you have on hand.
- Maple Syrup. Using maple syrup in combo with the usual sugar makes the sweet potato souffle even better; it’s a divine pairing with sweet potatoes and pecans.
- Vanilla. For a warm, cozy flavor.
- Cinnamon. Cinnamon and sweet potatoes are a dream team. (Hello, Twice Baked Sweet Potatoes.)
- Flaked Coconut. While optional, I love the touch of extra nuttiness it adds to the topping. The flavor is not strong, so even if you are not typically a coconut fan, you will likely enjoy it here.
Step-By-Step Instructions
Roast the Sweet Potatoes. Bake until tender. (See How to Bake a Sweet Potato for more.)
Scoop out the Flesh. Add it to a mixing bowl.
Add the Remaining Ingredients. Get ready to mix!
Beat. Stop once smoothly combined.
Assemble the Casserole. Transfer the mixture to a baking dish.
Prepare the Pecan Streusel Topping. Sprinkle it over the sweet potatoes.
Bake. Bake the sweet potato souffle in a 350 degrees F oven for 40 minutes. Let rest for 5 minutes, then ENJOY!
How to Make this Recipe in Advance
This is a great make-ahead side dish for Thanksgiving or any holiday.
- Up to 1 day in advance, prepare the filling and place it in the baking dish.
- Make the topping and refrigerate separately.
- When ready to bake, let the filling come to room temperature. Top with the streusel and bake.
- You can also bake this fully 1 day in advance, then rewarm it in a 350°F oven.
What to Serve With Sweet Potato Souffle
- Turkey. At Thanksgiving, serve with Spatchcock Turkey, Dry Brine Turkey, or Air Fryer Turkey Breast.
- Chicken. Sweet potato souffle would pair wonderfully with Air Fryer Chicken Breast, Apple Cider Chicken, or Rosemary Chicken Thighs.
- Vegetarian Main. For a meatless main that pairs well with sweet potato souffle, try Instant Pot Stuffed Acorn Squash or Grilled Cauliflower Steaks.
- Pork. Instant Pot Pork Tenderloin, Pork Chops with Apples, and Baked Pork Tenderloin would all be tasty with this sweet potato dish.
Sweet Potato Souffle
Ingredients
FOR THE SOUFFLE:
- 5 large sweet potatoes (about 7 cups once mashed)
- 6 tablespoons unsalted butter melted or at room temperature
- 2 large eggs
- ¼ cup granulated sugar
- ¼ cup maple syrup
- 1 tablespoon pure vanilla extract
- ½ teaspoon ground cinnamon increase to 1 teaspoon if you LOVE cinnamon
- ½ teaspoon kosher salt
- ¼ cup milk (I used 1%)
FOR THE TOPPING:
- ¼ cup unsalted butter
- 1 ¼ cups pecans finely chopped
- ¼ cup flaked coconut optional (I used unsweetened; sweetened will work too)
- ½ cup brown sugar packed
- ⅓ cup all-purpose flour
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil or parchment paper. With a fork, poke holes in the outsides of the sweet potatoes. Bake for 40 to 60 minutes (timing will depend upon the size of your sweet potatoes), until very tender when pierced with a fork. Set aside to cool.
- Reduce the oven temperature to 350°F. Coat a 9×13 casserole dish or similar 2 ½ quart casserole dish with nonstick spray.
- Once the sweet potatoes are cool enough to handle, remove the peels. Scoop out the sweet potato flesh and place it in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. (You can also use an electric hand mixer.)
- Add the butter, eggs, sugar, maple syrup, vanilla, cinnamon, salt, and milk.
- Beat until smoothly combined.
- Scoop into the prepared baking dish.
- Next, prepare the topping. In a medium mixing bowl, melt the butter. Sprinkle the chopped pecans, coconut, brown sugar, flour, and salt over the top. Stir until evenly moistened and combined. Scatter the streusel topping over the sweet potatoes in an even layer.
- Bake the sweet potato souffle until the topping is lightly browned and your kitchen smells amazing, about 40 minutes. Let rest 5 minutes, then enjoy warm.
Video
Notes
- TO STORE: Sweet potato soufflé may be kept in an airtight container for up to 4 days in the fridge.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350°F or in the microwave.
- TO FREEZE: Freeze souffle in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- TO MAKE AHEAD: Up to 1 day in advance, prepare the filling and place it in the baking dish; prepare and refrigerate the topping separately. Cover and refrigerate until you’re ready to add the topping and finish the recipe. You can also bake the dish 1 day in advance, then reheat in a 350°F oven.
Nutrition
More Healthy Holiday Side Dishes
from Well Plated by Erin Clarke https://ift.tt/k86PDHV
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