Light, sweet and fluffy Sweet Potato Souffle is topped with a crunchy crumb that makes this easy side dish almost perfect for dessert.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Side Dish
Cuisine: American
Keyword: mashed sweet potatoes, sweet potato souffle, thanksgiving side
Servings: 12
Calories: 316kcal
Author: Kellie
Cost: $8
Equipment
baking dish
Ingredients
3poundssweet potatoespeeled and chopped to 1 “ cubes
2eggs
½cupwhole milk
4tablespoonbuttermelted
1teaspoonvanilla extract
½teaspoonkosher salt
¼cupsugar
¼cupbrown sugar
Crumb Topping
1cupbrown sugar
½cupAP flour
½teaspoonground cinnamon
¼teaspoonground nutmeg
½cupchopped pecans – optional
4tablespoonbuttermelted
Instructions
Peel and chop sweet potatoes into bite sized cubes. Place in a pot and cover with water and bring to a boil. Cook for about 10 minutes or until soft and ready to mash.
While potatoes are cooking, Preheat the oven to 350 degrees.
Drain the potatoes, return to the pot. Mash the sweet potatoes removing any lumps (this can be done with a hand blender for about 1-2 minutes). Set aside.
In a small bowl, whisk together eggs, milk, butter, vanilla and salt; then mix in the sugars.
Add the egg sugar mixture to the sweet potatoes and mix well with a hand blender for 1-2 minutes on low to medium speed, scraping down the sides in between until mixture is very smooth. (Note there should be no lumps)
Pour the mixture into a greased 8x8 baking dish. Bake without topping for 20 minutes.
Prepare the topping mix by combining the brown sugar, flour, cinnamon and pecans (if you are using them). Add the butter and mix well to combine.
Remove from the oven to add topping over the sweet potato mixture and bake for an additional 30-40 minutes until topping is golden brown.
Serve while warm.
Notes
Sweet Potato Souffle can be prepped up to 2 days in advance. Save the topping on the side and add according to the baking instructions when ready to bake.