Description
Sweet potato souffle is rich, creamy, decadent, and topped with a crunchy and buttery pecan streusel. It’s the perfect blend of sweet and savory, and a great holiday side dish.
Ingredients
Scale
For the Souffle:
- 1/2 cup butter, room temperature
- 3/4 cup light brown sugar
- 3 cups mashed sweet potato
- 2 large eggs
- 1/3 cup milk
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
For the Streusel Topping:
- 1 cup chopped pecans
- 3/4 cup light brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup butter, room temperature
Instructions
- Preheat your oven to 350°F, then coat a 2- quart baking dish with nonstick spray. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment,mix together the butter and sugar for the souffle on medium speed until combined, about 1 minute.
- Add in the sweet potato, eggs, milk, vanilla, cinnamon, and salt, and continue mixing for 1-2 minutes, or until smooth.
- Spread the mixture into the prepared pan in an even layer.
- Add all of the streusel topping ingredients to a large bowl and mix until combined.
- Spread the streusel topping evenly over the sweet potato mixture.
- Bake for 40 minutes, until browned on top. The filling should still be slightly jiggly.
- Allow the souffle to cool for 10-15 minutes before serving.
Notes
- Store leftovers in an airtight container in the fridge for 3 days, or in the freezer for 1 month.
- Reheat in a 350F oven for 15 minutes, or in the microwave in 30-second increments.
- You can assemble the souffle a day in advance and store it in the fridge, covered in plastic wrap. Remove from the fridge 15 minutes before baking.
Nutrition
- Serving Size:
- Calories: 462
- Sugar: 33.7 g
- Sodium: 138.3 mg
- Fat: 28.4 g
- Carbohydrates: 49.5 g
- Protein: 5 g
- Cholesterol: 92.5 mg
