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–+ servings

Sweet Potato Soufflé

A creamy, sweet, and decadent take on the classic Fall sweet potato casserole.
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Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Course: Side Dish
Cuisine: American
Keyword: Autumn, Christmas, Easy, Fall, Holiday, Quick Prep, Side Dish, Souffle, Sweet Potato, Sweet Potato Casserole, Thanksgiving, Turkey Day
Servings: 15 People
Calories: 321kcal
Author: Bearded Foodie

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

Nutrition

Calories: 321kcal | Carbohydrates: 40g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 40mg | Potassium: 206mg | Fiber: 2g | Sugar: 30g | Vitamin A: 5798IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg | Phosphorus: 61mg
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