Sweet Potato Soufflé
A rich and creamy side dish topped with a buttery brown sugar streusel, perfect for holiday feasts or cozy family dinners.
Equipment
- Baking Dish
- Pot
- Mixing Bowl
Ingredients
- 4 medium sweet potatoes (about 2.75 pounds)
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 large eggs
- 1/2 cup cream (or half-and-half or whole milk)
- 4 Tbsp. unsalted butter melted
- 1 1/2 tsp. pure vanilla extract
- 1/2 tsp. salt
- 1 cup light brown sugar packed (for topping)
- 1/2 cup all-purpose flour (for topping)
- 1/2 tsp. ground cinnamon (for topping)
- A couple of pinches of salt (for topping)
- 1/2 cup finely chopped pecans (optional but recommended)
- 4 Tbsp. unsalted butter softened (for topping)
Instructions
- Preheat oven to 350°F. Grease an 8x8-inch baking dish with butter or cooking spray.
- Peel and chop sweet potatoes into even pieces. Boil until fork-tender, about 7 minutes. Drain well.
- Return drained potatoes to the pot or place in a large mixing bowl. Mash until smooth, yielding about 4 cups.
- In a separate bowl, whisk together granulated sugar, brown sugar, eggs, cream, melted butter, vanilla extract, and salt. Pour into mashed sweet potatoes and blend until smooth.
- Pour sweet potato mixture into the prepared baking dish, smoothing the surface with a spatula.
- In another bowl, combine brown sugar, flour, cinnamon, salt, and pecans. Mix well, then add softened butter and rub into the mixture until it resembles damp sand.
- Sprinkle the topping evenly over the sweet potato layer. Bake for 30-40 minutes, or until the topping is golden brown and crisp.
- Allow to cool for 10 minutes before serving to set.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 15-20 minutes.