Go Back
+ servings
a spoon in a dish of sweet potato soufflé
Print

Sweet Potato Soufflé

This Sweet Potato Soufflé is baked to perfection and topped with a buttery pecan streusel topping. It's a rich and delicious side dish that is sure to be the star of any holiday spread!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 530kcal

Ingredients

Filling

  • 2 - 29 oz cans of yams well drained (or 3 pounds of fresh sweet potatoes *see notes)
  • 1/2 cup brown sugar
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup half and half
  • 2 eggs room temperature

Streusel Topping

  • 1/2 cup self rising flour
  • 1/2 cup brown sugar
  • 1/2 cup chopped pecans
  • 4 Tablespoons unsalted butter room temperature

Instructions

  • Preheat the oven to 375 Fahrenheit. Spray a large baking dish (8x11 inch) with cooking spray and set aside.
  • In a large mixing bowl mash the sweet potatoes. Add the brown sugar, molasses, vanilla, salt, and pumpkin pie spice and blend well with an electric mixer.
  • In another small bowl add the half and half and eggs and whisk together. Add the egg mixture to sweet potatoes and mix until combined. Spread mixture into the prepared baking dish.
  • In a medium bowl combine flour, brown sugar and butter. Use a fork to incorporate butter into flour and sugar until crumbly. Add pecans and stir into streusel.
  • Crumble topping mixture evenly over sweet potato soufflé and cover the dish with foil.
  • Bake for 30 minutes, then remove the foil and bake until golden brown for about 10-15 more minutes. Remove from the oven and let sit for 15 minutes before serving.

Notes

  • Substitutions: Cinnamon can be used instead of the pumpkin pie spice.
  • Fresh sweet potatoes: You can also substitute 3 pounds of fresh sweet potatoes for the canned yams. For a quick method of cooking the sweet potatoes, poke them all over and cook in the microwave for 8-10 minutes on high. Turn the sweet potatoes over once halfway through. If potatoes aren't soft enough, continue cooking 1-3 minutes more. When they are done, slice them open and scoop out the flesh then blend with an electric mixer until smooth.
  • How to know when it's done: The center of your Sweet Potato Soufflé should be set and not wet before removing from the oven.
  • Pecans can be omitted from the streusel topping. 
  • Making in advance: You can make the sweet potato mixture and cover and store in the refrigerator a day ahead. Make the streusel topping and store separately in an airtight container until ready to bake. Follow the recipe directions to continue making the sweet potato soufflé.
  • How to Store: Any leftovers can be stored in an airtight/covered container for up to 2 days in the refrigerator.

Nutrition

Calories: 530kcal | Carbohydrates: 99g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 341mg | Potassium: 1932mg | Fiber: 9g | Sugar: 36g | Vitamin A: 549IU | Vitamin C: 35mg | Calcium: 102mg | Iron: 2mg