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. 
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Prep Time 15 mins
Total Time 2 hrs 30 mins



  • 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


  • 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)


  • 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.