There are few Fall food staples as important as the sweet potato. That said, I hated them for a super long time! No real reason why, this foodie was just insufferably picky. A similar dish to this about 10 years ago changed all of that for me and now I cannot get enough of them!
As you consider your dishes for a family meal, gathering, or holiday give these creamy and decadent sweet potatoes topped with a crunchy and sweet nut streusel a try!
Let’s dive in.
As always, start by gathering everything and prepping all of your ingredients so you can move from step to step swiftly. Peel and cube your sweet potatoes into roughly 1″ cubes and soak in water until you are ready to start boiling them. Once you have everything ready, transfer your sweet potatoes to a boiling pan and cover with water. Boil until fork tender and then drain.
Begin preheating your oven to 350 degrees fahrenheit.
In a mixing bowl, combine sweet potatoes, butter, egg, granulated sugar, dark brown sugar, eggs, salt, and vanilla. Blend until smooth and then transfer to a baking dish. Here is where we differentiate this souffle from others, a slight baking spice kick. To taste, sprinkle ground cinnamon and grate fresh nutmeg over the top of the potato mixture. For reference, I use roughly 1/2 Tablespoon of ground cinnamon and 1/4 – 1/3 of a whole nutmeg grated. Set your baking dish aside and prep the streusel!
Begin by chopping pecans small, but not so finely that they turn into powder. Add brown sugar, flour and butter and stir to combine. Once well combined you should have a loose pebbly and sandy texture. Sprinkle this over the top of your potato mixture. Though it may feel like a lot, be sure to use it all for tons of crunchy goodness!
Place your souffle in the oven and bake for 40 minutes until the streusel has browned. Let rest for 5 minutes and serve!
Just look at that! Pure deliciousness! My mouth is watering just thinking about it.
Creamy
Crunchy
Decadent
Sweet
Warmly Spiced
This wonderful sweet potato souffle will become your new go to side dish in the Fall, heck maybe any time of the year!
Ingredients
Soufflé
- 20-25 ounces Sweet Potato 5 medium potatoes cubed
- 4 ounces Unsalted Butter (1 stick)
- 2 Large Eggs
- 1/2 cup Granulated Sugar
- 1/2 cup Dark Brown Sugar
- 1 1/2 tsp Vanilla Extract
- 1/2 cup Heavy Cream
- pinch Salt
- Ground Cinnamon to taste
- Fresh Grated Nutmeg to taste
Nut Streusel
- 1 cup Pecans finely chopped
- 1 cup Brown Sugar packed
- 1/2 cup All-Purpose Flour
- 2 ounces Unsalted Butter (1/2 stick) softened
Instructions
- Peel sweet potatoes and cut into 1" cubes. Boil until fork tender.
- Preheat your oven to 350 degrees fahrenheit.
- Combine sweet potatoes, eggs, heavy cream, sugar, brown sugar, butter, vanilla, and salt in a the bowl of a stand mixer or mixing bowl. Mix or blend with hand blender until creamy and well combined. Transfer the mixture into your baking dish.
- Over the top of the mixture, sprinkle ground cinnamon and fresh grated nutmeg to taste.
- Finely chop the pecans until small but not into a powder.
- Combine the pecans, softened butter, flour, and brown sugar in a bowl. Mix until you have a pebbly and sandy texture.
- Spoon/sprinkle the streusel over the top of potato mixture. Place your baking dish in the oven and bake for 40 minutes until the the streusel is browned.
- Rest for 5 minutes before serving
