This Sweet Potato Soufflé was one of my father-in-law’s favorite dishes. He would always make sure to ask me if I was bringing it for Thanksgiving. How could I say no? It was such a joy to watch him when this soufflé was place on the table. He was like a little kid. I miss him dearly and am always reminded of him when I make this for our family. It is a delicious way to serve sweet potatoes and has become one of our family traditions.
I always make my soufflé a few days before I need it. It is so easy to just pull it out of the refrigerator, let it come to room temperature to pop in the oven while I am preparing everything else.
If you are trying to avoid sugar, you can substitute coconut sugar 1:1 for the brown sugar for an equally delicious soufflé.
Take care when selecting a casserole for your sweet potato soufflé. A deep casserole will take much longer to properly bake. A shallow casserole or baking dish will cook more evenly and quickly. I like to use a couple of ceramic pie dishes or a 9×13″ casserole. If you use a glass baking dish, place it on a baking sheet in the oven to prevent the bottom from overcooking.
You can also make the pecan topping in advance. Once the pecans are cooled, store in a sealed container and refrigerate the day it is needed.
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| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
servings
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- 6 cups sweet potatoes peeled and cubed (about 5-6 sweet potatoes)
- 8 Tbsp butter unsalted and melted
- 1 cup brown sugar may substitute coconut sugar
- 1/2 tsp salt
- 3 tsp pumpkin pie spice
- 1/2 cup heavy cream
- 4 eggs slightly beaten
- 1 cup pecans chopped or whole
- 2 Tbsp butter unsalted, room temperature
- 1/4 cup brown sugar
- 2 tsp pumpkin pie spice
Ingredients
Soufflé
Topping
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- Spray a 9x13" or 9" casserole dish with cooking spray. Set aside.
- Place peeled and cubed sweet potatoes in a pot with just enough salted room temperature water to cover them.
- Bring to a boil and boil sweet potatoes until they are just past fork tender. They need to be soft and slide off the fork, about ten to fifteen minutes.
- Drain sweet potatoes and place in a very large bowl, heat safe blender or food processor.
- Blend on low until the potatoes are smooth and creamy.
- Add melted butter, spice, salt and brown sugar. Blend until well incorporated.
- Allow mixture to cool for five minutes.
- Add heavy cream and blend until well incorporated.
- Temper eggs by adding a spoonful of sweet potato mixture and mixing well.
- Add tempered eggs to the sweet potato mixture.
- Pour into prepared casserole dish. Please note: Fibers from the sweet potatoes will stick to the beaters or to the bottom of the blender/food processor. They will five your casserole a gritty texture if added. Do not scrape the bowl.
- If preparing soufflé in advance, cover filled casserole dish tightly with plastic wrap and refrigerate until needed.
- If refrigerated in advance, remove soufflé from the refrigerator at least one hour before baking to allow time to for it to be brought up to room temperature.
- Bake in a 350° oven for 40 minutes or until the edges are golden brown and the center is set.
- In a small saucepan, measure out all ingredients.
- On medium low heat, bring to a simmer, stirring until ingredients are incorporated and the pecans are well coated and shiny.
- Set aside to cool.
- Once soufflé is out of the oven, sprinkle with pecan topping.
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