Photo: Sweet Potato Souffle Recipe
Ingredients
- 3 pounds sweet potatoes, baked and still warm
- 3 tablespoons unsalted butter, softened
- 2 ounces cream cheese, room temperature
- 3 tablespoons light brown sugar
- 3 large eggs
- Kosher salt and freshly ground black pepper
Topping:
- 3/4 cup light brown sugar
- 1/2 cup chopped pecans
- 1/4 cup all-purpose flour
- 3 tablespoons unsalted butter, cold, cubed
- 5 slices bacon, cooked and crumbled
Directions
Preheat the oven to 375 degrees F.
Peel the sweet potatoes and add the flesh to a bowl. Beat in the butter using a hand mixer or a stand mixer with the whisk attachment until well combined. Beat in the cream cheese, brown sugar and eggs, adding one at a time. Taste and add salt and pepper as necessary.
For the topping: Mix together the brown sugar, pecans, flour, butter and bacon in a separate bowl until it looks crumbly.
Add the mixture to a deep-dish pie plate and bake until puffed and golden, 30 minutes. Let rest for 10 minutes before serving (the souffle will fall slightly).
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 12 reviews
By cydemone
Grand Terrace, 43
on March 30, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made this recipe for Thanksgiving, and it was a hit. Based on all the compliments from family and friends, I am adding it to my TG dinner from now on. Even those who normally don't eat sweet potato loved this dish. I didn't tweek the recipe. Thank you Jamie Deen!
By kimberleyrobinson
on November 27, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This dish turned out AMAZING!! It was a huge hit and before I knew it, it was completely gone. I came across this recipe as I was searching for a sweet potato/yam dish that doesn't have 3 cups of sugar in it. This definitely hit the spot and I've already had requests to make it again. It was the perfect combination of sweet and salty, creamy and crunchy, and just pure delishiousness! The second time I made this dish, I decided to add some nutmeg and cinnamon to the sweet potato before I baked it. Of course, it was still delicious and gave it a more "holiday feel". I also let it cool and set for more than 10 minutes, in hopes that it would hold its shape better when served (which helped a little bit. All in all, this dish will be on our table quite often!!
By lmsommerfeld_13...
Apopka, FL
on November 26, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was amazingly good! I substituted veggie bacon, but otherwise followed the recipe exactly. It had lots of crunch and was just the perfect mix of creamy, crunchy and sweet. Will definitely be on future Thanksgiving tables!
Read all 12 reviews