Photo: Sweet Potato Souffle Recipe
Ingredients
Souffle:
- 1/2 cup butter (1 stick), at room temperature, plus more to grease pan
- 5 medium sweet potatoes
- 2 large eggs
- 1 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk
- Pinch of salt
Topping:
- 1 cup finely chopped pecans
- 1 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1/4 cup butter (1/2 stick), softened
Directions
For the souffle: Preheat the oven to 350 degrees F. Grease a 2 1/2-quart baking dish with butter.
Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, 1 hour. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.
For the topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.
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By Grammy loves to...
Corona, California
on March 30, 2013
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When I first made this recipe everyone thought it was good, but we all thought it was to sweet. I changed it by using 5 yams instead of sweet potatoes. I also used evaporated milk and concentrated orange juice. I added a 1/4 cup of concentrated orange juice (without the water and used the evaporated milk to finish filling to the 1/2 line on the measuring cup. I also, added 1/4 teaspoon cinnamon to the mixture, pour in pan and then bake for 35 minutes. For the topping I added 1/3 cup of sweetened coconut to the rest of the mixture. I then added the mixture to the top of the yam mixture alternating minature marshmellows at an angle in between the topping mixture. By doing this with the topping it makes the dish look gourmet and only took a few minutes to do it. Then I bake it an additional 8 to 10 minutes until the marshmellows are light brown and melted. Everybody loves it made this way and now I make this dish through out the year. It is highly requested by family and friends.
By ladyalexis17
Nashville, TN
on February 01, 2013
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I was never a sweet potato fan until I moved to Tennessee and found this recipe. This is wonderful! It is now a staple for Thanksgiving and Christmas. Thank you for such a delicious recipe!!
By RachelinBuffalo
Buffalo, NY
on December 25, 2012
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Personally, I thought this was too sweet for a side dish, but would make an amazing filling for a sweet potato pie! Everyone else at Christmas dinner didn't seem to mind, they couldn't stop raving about it.
I'll definitely be making this again, though probably reducing the sugar by half.
Read all 29 reviews