This Sweet Potato Souffle is so fluffy and sweet on the inside, with a crunchy, nutty streusel topping! A delicious side dish for your holiday turkey or ham!
Ingredients
- 4 pounds sweet potatoes
- 1/4 cup white sugar
- 1/4 cup brown sugar packed
- 2 eggs, beaten
- 1/2 cup heavy cream
- 4 tablespoons melted butter
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
For The Topping:
- 1 cup packed brown sugar
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 4 tablespoons butter slightly softened (just to take the chill off, not completely soft)
Instructions
- Preheat the oven to 400 degrees. Cut the sweet potatoes in half and place them on a foil lined baking sheet, flesh side down. Roast for 35-40 minutes or until the inside of the potato is tender. Remove the potatoes from the oven, let cool enough to handle and then scoop the flesh into a large mixing bowl. Turn the oven down to 350 degrees.
- Add both sugars, (1/4 cup both white and brown sugar) eggs, cream, butter, vanilla, and salt to the bowl with the sweet potatoes. Use a hand mixer to whip the potato filling until light and fluffy.
- Pour the potato filling into a 1 1/2 quart baking dish. A dish with more surface area holds the streusel topping better than an 8″ x 8″ dish, or you can use less of the streusel topping.
- Add the ingredients for the brown sugar and nut topping into a small bowl and mix together with a fork until blended. The topping should look like coarse sand once the butter is incorporated into the sugar and flour.
- Pour the topping onto the sweet potato filling, smoothing out into an even layer. Bake the souffle at 350 degrees for 40-45 minutes until the filling is set and the topping is browned. You can broil the souffle for 2-3 minutes to crisp up the topping even further if desired, just watch that the nuts don’t burn.
Recipe Notes
Store: Store leftover souffle in an air tight container in the refrigerator for up to 4 days.
Reheat: Reheat leftovers in the microwave or oven until warmed through.
Freeze: Freeze a baked souffle by covering it with plastic wrap, then heavy duty aluminum foil. Freeze the souffle for up to 3 months, then defrost in the refrigerator over night and warm up in the oven.
- Category: Side Dish
- Method: Oven
- Cuisine: American