Sweet Potato Souffl
Delight in the warmth and nostalgia of a classic Sweet Potato Soufflé, a perfect blend of tender sweet potatoes and a buttery, nutty streusel topping. Bursting with cozy flavors of cinnamon, nutmeg, and vanilla, this soufflé is a crowd-pleaser for holiday feasts or comforting dinners. The mashed sweet potatoes are sweetened with granulated sugar and enriched with milk and eggs for a creamy, velvety texture, while the crisp pecan-studded streusel adds the perfect crunch. Ready in just over an hour, this easy-to-make dish serves 8 and pairs beautifully with savory mains or as a star dessert. Whether you’re hosting Thanksgiving or simply craving fall-inspired comfort food, this Sweet Potato Soufflé delivers indulgence in every bite.
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Recipe Information
Ingredients
- 4 medium Sweet potatoes
- 6 tablespoons Unsalted butter
- 0.75 cups Granulated sugar
- 0.5 cups Milk
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 0.33 cups All-purpose flour
- 0.5 cups Brown sugar, packed
- 0.75 cups Chopped pecans
- 0.25 cups Unsalted butter (for streusel)
Instructions
Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish and set aside.
Peel and dice the sweet potatoes into chunks. Place them in a large pot of water and bring to a boil. Cook for 15-20 minutes or until fork-tender, then drain and let cool slightly.
Mash the cooked sweet potatoes in a large mixing bowl until smooth. You can use a potato masher or a hand mixer for a finer texture.
Add 6 tablespoons of unsalted butter, granulated sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix until fully combined and smooth.
Pour the sweet potato mixture into the prepared baking dish, spreading it evenly.
To make the streusel topping, combine the all-purpose flour, brown sugar, and chopped pecans in a medium bowl. Cut in 1/4 cup of unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the streusel evenly over the sweet potato mixture.
Bake the soufflé in the preheated oven for 40-45 minutes, or until the topping is golden brown and the filling is set.
Remove from the oven and let cool slightly before serving. Enjoy this warm and comforting dish!
Nutrition Facts
Calories |
3404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.8 g | 250% | |
| Saturated Fat | 83.0 g | 415% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 1112 mg | 48% | |
| Total Carbohydrate | 405.4 g | 147% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 280.8 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 572 mg | 44% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 906 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
