sweet potato souffle

Sweet Potato Souffle is a delicious, rich and creamy side dish. Topped with crunchy, oven roasted pecans and a&nbsp;sprinkle&nbsp;of cinnamon sugar.

Sweet Potato Souffle

potatoes

eggs (lightly beaten)

brown sugar

cream (or whole milk)

self-rising flour (or better self rising cake flour)

vanilla extract

salt

pecans (roasted)

white sugar (or light brown sugar)

cinnamon

unsalted butter (melted)

Preheat oven to 350 degrees F. Arrange the oven rack in the middle of the oven.

Butter or spray with baking spray a 9x13 inch casserole or baking dish. Set aside.

Add 1 cup of pecans to a baking sheet and roast for a few minutes. Watch closely to not burn them. Remove from oven, cool and roughly chop.

In the meantime, add the cubed potatoes to a dutch oven or large sauce pan. Cover with water and sprinkle some salt, bring to a boil. Boil for about 15 minutes, when pierced with a fork, the potatoes should be tender.

Drain cooked sweet potatoes, mash until very smooth and set aside to cool off a bit.

Cook Sweet Potatoes:

Combine the sugar and cinnamon in a small bowl. Stir and set aside.

Cinnamon Sugar:

In a medium bowl combine: melted butter, brown sugar, beaten eggs, cream, vanilla, salt and flour. Whisk well to combine, a hand mixer can be used as well.

Add the mixture to the mashed sweet potatoes and stir until well combined. A hand mixer can be used for this as well.

Transfer the mixture to the prepared baking dish. Smooth the top.

Sprinkle with chopped pecans and cinnamon sugar evenly. Drizzle the remaining 3 tablespoons of melted butter on top.

Prepare Souffle:

Cover dish with foil, to avoid pecan topping from burning. Bake for about 30 minutes, uncover and bake for another 20-30 minutes or until puffed and lightly browned on the edges and top.

Serve immediately or cool and refrigerate for later.

Bake:

https://www.youtube.com/watch?v=So7bEH7n-F4

Sweet Potato Souffle is a delicious, rich and creamy side dish. Topped with crunchy, oven roasted pecans and a sprinkle of cinnamon sugar.
Recipe: https://sweetandsavorymeals.com/sweet-potato-souffle-recipe/

Sweet Potato Souffle Recipe Video

Creamy mashed sweet potatoes topped with a buttery brown sugar streusel.

sweet potatoes*

sugar

brown sugar, packed

eggs

cream, half and half, or whole milk

unsalted butter, melted

light brown sugar, packed

all purpose flour

pecans

unsalted butter, softened

Preheat oven

Preheat oven to 350°F. Lightly grease an 8x8 baking dish and set aside.

Boil sweet potatoes

Peel and chop the sweet potatoes. Place in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain well, return to the pot, and mash the potatoes. You should have around 4 cups of mashed sweet potatoes.

Mix sweet potatoes

Whisk granulated sugar, brown sugar, eggs, cream/milk, melted butter, vanilla and salt. Add the egg mixture and the mashed sweet potatoes to a large mixing bowl or the bowl of a food processor. Mix with a hand mixer (or process with a food processor) until the mixture is smooth and combined. Pour the potatoes into the baking dish.

Sweet potatoes:

Topping

Combine brown sugar, flour, cinnamon, salt, and pecans (I use a fork). Add softened butter and use your fingers to blend the butter into the flour mixture until well combined (it should resemble wet sand).

Bake

Sprinkle the topping over the sweet potatoes and bake in the middle of the oven for 30-40 minutes, until the topping is golden brown.

Topping:

This southern heritage recipe for Sweet Potato Casserole has a layer of buttery, cooked sweet potatoes topped with a crunchy pecan and brown sugar streusel.

Southern Sweet Potato Casserole with Pecan Topping

sweet potatoes

butter

milk

all-purpose flour

Rinse the sweet potatoes to remove any residual dirt. Place them in a deep pot with enough water to cover by about 1 inch. Bring to a boil, reduce the heat to a high simmer and cook for 40-45 minutes or until the potatoes are very tender.

Remove the sweet potatoes from the water and allow them to cool enough to handle. (I slice them open to hurry the cooling process.)

While the sweet potatoes cook, preheat the oven to 350 degrees and generously butter a baking dish. I typically use my 3-quart oval baking dish for this recipe.

Peel the sweet potatoes, place them in a mixing bowl, and mash using a potato masher or large fork. Add the softened butter, light brown sugar, milk, egg, and vanilla.

Beat at medium speed with an electric mixer until smooth.

Spread the sweet potato mixture into the prepared baking dish.

In a small mixing bowl, combine the ingredients for the topping. Use a fork to mix well. Sprinkle the topping evenly over the sweet potato mixture.

Bake for 30 minutes in the 350 degree preheated oven.

These whipped orange sweet potatoes are made with spices, orange zest, juice, and eggs, then baked to make a souffle-like side dish.

Whipped Orange Sweet Potatoes

orange juice

orange

half-and-half cream

nutmeg

black pepper

Preheat the oven to 400°F. Place the potatoes on a baking sheet and bake until tender when pierced with a knife, about an hour.

Remove from the oven and set aside until cool enough to handle.

Lower the oven temperature to 350°F and butter a 9 x 9-inch baking dish (see notes below).

Scoop the flesh of the sweet potatoes into a large bowl and discard the skins. Add the butter and beat with an electric mixer until smooth.

Add the orange juice and zest, half-and-half, cinnamon, nutmeg, salt, and a few grinds of black pepper.

Beat to combine, then taste and adjust the seasoning if necessary.

Add the eggs and beat on medium-high speed until the mixture light and fluffy, 1-1/2 to 2 minutes.

Transfer the sweet potato mixture to the prepared baking dish and smooth the top with a spatula.

Cover and bake until puffed and slightly golden, about 25 to 35 minutes.

Ultimate Sweet Potato Casserole

evaporated milk

marshmallows

Preheat the oven to 350°F and line a baking sheet with aluminum foil. Wash the potatoes. Place them on the baking sheet and prick each potato several times with a fork. Bake for about an hour or until they are soft and a knife easily slides through the middle of each potato. Allow to cool enough to handle, then peel.

Spray a 2-quart casserole dish with nonstick cooking spray. Set aside.

Add the peeled potatoes to a large bowl. Mash them well with a potato masher or a hand mixer. Add the sugar, vanilla, eggs, evaporated milk, and butter and mix very well. Pour the mixture into the baking dish.

To make the topping, use a fork to combine the brown sugar, flour, and softened butter in a medium bowl until crumbs form. Add the pecans and stir to combine.

Sprinkle about half of the mini marshmallows over the sweet potato mixture, then sprinkle the topping on top. Bake for 30 minutes. Remove from the oven, add the remaining marshmallows over the top, and return to the oven for about 10 minutes or until the marshmallows are golden brown. Allow to rest for about 10 minutes before serving.

https://www.youtube.com/watch?v=Ra9EG0f9MqM

This Ultimate Sweet Potato Casserole recipe combines a crunchy brown sugar pecan topping with both toasty and gooey, melty marshmallows for a side dish that’s perfect for any Thanksgiving menu!

My family&#039;s Southern Sweet Potato Casserole Recipe is the perfect balance between creamy sweet potatoes and crunchy, caramelized pecans for the best sweet-savory mix. The best part? It’s an easy, make-ahead dish guaranteed to be a hit!

Sweet Potato Casserole

sweet potatoes (5 medium sweet potatoes

salted butter (softened or (melted, if the sweet potatoes aren’t warm)- 1 stick)

eggs (beaten)

white granulated sugar

salt (or

brown sugar (packed)

pecan pieces or chopped pecans (I do a mixture of both)

Preheat the oven to 425 degrees F. Line a rimmed baking dish with parchment paper or foil.

Wash and clean sweet potatoes. Using a fork or knife to poke holes into the sweet potatoes, set them on the baking sheet, and roast for 40 to 50 minutes, or until puffed up and soft inside when pierced with a fork (cook time will vary based on size of potatoes).

Remove the sweet potatoes from the oven and let set until cool enough to handle.

Baked Sweet Potatoes

Turn the down to 375 ℉ and spray with cooking spray (or butter/grease) a 9 X 13  or 2-quart baking baking dish. (When baked in a 9 X 13 pan, the layers are thinner; this is how I bake mine)

Prep Oven and Baking Dish

Scoop out the flesh of the sweet potatoes and place in a large bowl. To the bowl add sugar, milk, butter, beaten eggs, vanilla, and salt. Beat with a mixer until smooth (do not overbeat as they will become mushy). This can also be done by hand if your sweet potatoes are very soft. You just want a nice smooth texture.

Transfer sweet potato mixture to the prepared baking dish and spread into an even layer.

Mashed Sweet Potato Layer

In a small bowl combine brown sugar, flour, pecan, and melted butter until a crumbly mixture forms. Sprinkle pecan crumb mixture over sweet potatoes.

Bake for 35 minutes, until sweet potatoes are bubbly and the topping is golden brown. Allow the casserole to cool and set for 10 - 15 minutes.

Brown Sugar Pecan Crumb Topping

The best recipe and a staple at our holiday table!!

This is a delicious dish, my husband’s favorite!

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Top 6 sweet potato souffle recipes from across the web

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Top Tags

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The most viewed sweet potato souffle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine