My Secret Sweet Potato Souffle Recipe

Before I explain sweet potato souffle I want to ask you something,”Have you ever tried Sweet Potatoes?”

If your answer is ‘Yes’, then I am sure you wouldn’t deny how addicting they are. However, if your answer is ‘No’, then let me tell you it’s never too late to try something new.

I can say it with surety that your taste bud will thank you for introducing it with a Vegetable that tastes better than any vegetable out there.

That tempting aroma that fills the entire house when a sweet potato is roasted on a low flame is bound to make everyone get drawn to the kitchen. You can bake, roast, grill, boil, fry, and do anything with them.

They’ll taste just amazing. Along with the delectable flavor, they have many health benefits which is just another reason to add them to your diet.

Today, I am not going to share with you any normal recipe of Sweet Potatoes but something that will wholly transform your experience with this vegetable.

It will elevate your holiday game and at the same time enable you to stay within the traditional recipe borders. 

I am talking about Sweet Potato Souffle here.

What is a Sweet Potato Souffle?

A ‘Sweet Potato Souffle’ is a holiday dish prepared mostly for Thanksgiving and Christmas meals. It serves as a satisfying side dish as well as a dessert.  It lies somewhere between a sweet potato casserole and a sweet potato pie.

The tender and smooth texture of this dish when combined with a cinnamon sugar topping and crunchy pecans is surely to die for.

It is made with sweet potatoes, sugar, cream, eggs, butter, and self-rising flour (key ingredient).

How to Make Sweet Potato Souffle?

INGREDIENTS REQUIRED:

Filling:

• 4-5 medium-sized sweet potatoes
• ½ cup softened butter
• 1 cup sugar (white/brown)
• ¼ cup granulated sugar
• 2 teaspoons ground cinnamon
• 2 eggs
• ½ cup full cream milk
• 1tbsp vanilla extract
• ¼ teaspoon salt

Topping:

• 2/3 cup brown sugar
• ½ cup all-purpose flour (maida)
• ¼ teaspoon kosher salt
• ¼ teaspoon ground cinnamon
• 1 ½ cups pecan halves
• 5 tbsp butter (melted)

So, now let’s discuss the steps involved in making this amazing dish:

1- Preheat the oven to 350F degree and grease a glass 9-x-13-inch baking dish with cooking spray. Set it aside.

2- Wrap each sweet potato separately in a paper napkin and place all of them in a microwave.

3- Microwave them at a high heat for about 12 min or when the potatoes are tender and can be easily pierced with a fork.

4- Remove the peels from potatoes once they are cooled down.

5- Blend them in with a hand blender or mixer until you get a smooth texture.

6- In a mixing bowl, add the blended potatoes, sugar, butter, and cinnamon. Mix until fully combined. 

7- Next add eggs, milk, vanilla extract, and salt. Beat the mixture until it is fully homogeneous.

8- In a bowl, stir together brown sugar, flour, salt, and cinnamon until well combined.

9- Add pecans and toss to coat. Then add melted butter and stir until it is evenly absorbed.

10- Scatter across the surface of the souffle and bake for 45 to 55 minutes or until the center of the souffle is set and does not jiggle when tapped.

Some more things to consider

Here’s another reason to add this dish to your holiday meal. You don’t have to prepare it fresh before serving. This way you’d be saving a lot of your efforts on the day of the meal as you can prepare it at night and store in the refrigerator.

Place the souffle mixture in the prepared pan and cover tightly with plastic wrap to refrigerate.

However, make sure you don’t put the crumb topping on until ready to bake. Take the pan out the refrigerator 30 minutes before baking, top it with crumble, and follow baking directions.

Here’s another best part. The crumb topping could be made ahead and frozen for up to 3 months which means you don’t have to hold back your temptation waiting for holidays.

Deeper dishes will have longer baking time as compared to a shallow one. Be sure the souffle is set, with just a tiny bit of jiggle before taking it out of the oven.

If the topping starts to brown too deeply, cover it loosely with aluminum foil.

Why should you choose Sweet Potato Souffle?

The best thing about this dish is you can enjoy it as much in April as you do in November. Additionally, stored crumb topping in the refrigerator would make you crave for this even more.

Well, you might be wondering why does one call it a souffle when it has no eggs to be separated, no whites to be whipped and folded in, nor this is a dish that is made just before serving.

However, it has a light and fluffy texture and is just sweet enough to make its way into a side dish. Not to mention, you could adjust the sweetness and present it for desserts as well. It is not necessary to use crumb topping, you can experiment with any topping you like.

Sweet potato souffle when entering your mouth give a crunchy, sweet, and tender taste much like a pie or any other souffle. It is so satisfying that your guests will surely visit you anew to try this dish and it is sure to make your meal a hit.

Sweet Potato Souffle

A ‘Sweet Potato Souffle’ is a holiday dish prepared mostly for Thanksgiving and Christmas meals. It serves as a satisfying side dish as well as a dessert. 

5 from 1 vote

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Prep Time 15 mins

Total Time 2 hrs 30 mins

Ingredients

  

Filling

• 4-5 medium-sized sweet potatoes
• ½ cup softened butter
• 1 cup sugar (white/brown)
• ¼ cup granulated sugar
• 2 teaspoons ground cinnamon
• 2 eggs
• ½ cup full cream milk
• 1 tbsp vanilla extract
• ¼ teaspoon salt

Topping

• 2/3 cup brown sugar
• ½ cup all-purpose flour (Maida)
• ¼ teaspoon kosher salt
• ¼ teaspoon ground cinnamon
• 1 ½ cups pecan halves
• 5 tbsp butter (melted)

Instructions

 

• Preheat the oven to 350F degree and grease a glass 9-x-13-inch baking dish with cooking spray. Set it aside.
• 2- Wrap each sweet potato separately in a paper napkin and place all of them in a microwave.
• 3- Microwave them at a high heat for about 12 min or when the potatoes are tender and can be easily pierced with a fork.
• 4- Remove the peels from potatoes once they are cooled down.
• 5- Blend them in with a hand blender or mixer until you get a smooth texture.
• 6- In a mixing bowl, add the blended potatoes, sugar, butter, and cinnamon. Mix until fully combined. 
• 7- Next add eggs, milk, vanilla extract, and salt. Beat the mixture until it is fully homogeneous.
• 8- In a bowl, stir together brown sugar, flour, salt, and cinnamon until well combined.
• 9- Add pecans and toss to coat. Then add melted butter and stir until it is evenly absorbed.
• 10- Scatter across the surface of the souffle and bake for 45 to 55 minutes or until the center of the souffle is set and does not jiggle when tapped.

I hope you loved this recipe. Please share your feedback in the comments section.

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