This is a nice variation on regular sweet potatoes for a Thanksgiving side dish. It’s almost a dessert, it’s so sweet!–Trisha Yearwood
LC Sweet Enough For Dessert Note
Yearwood isn’t kidding when she mentions this is sweet enough to stand in for dessert. It’s sweet, make no mistake. Not that this is a bad thing. No sirree. Just, you know, saying, it’s sweet.
Sweet Potato Soufflé
- Quick Glance
- 10 M
- 2 H
- Serves 8
- For the soufflé
- 5 medium (about 9 ounces each) sweet potatoes
- 2 large eggs
- 1 cup granulated sugar
- 1 stick (4 ounces) butter, at room temperature, plus more for the dish
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk, preferably whole
- Pinch of salt
- For the topping
- 1 cup finely chopped pecans
- 1 cup brown sugar, packed
- 1/3 cup all-purpose flour
- 4 tablespoons (2 ounces) butter, at room temperature
- Prepare the soufflé
- 1. Preheat the oven to 400°F (200°C). Butter a 2 1/2-quart baking dish.
- 2. Bake the sweet potatoes on a foil-covered baking sheet for 1 hour, or until they’re soft. Let stand until cool enough to handle.
- 3. Peel the potatoes, discarding the skins. Place the sweet potatoes in a large bowl and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk, and salt and mix with an electric mixer until smooth. Scrape the sweet potato mixture into the baking dish.
- Make the topping
- 4. In a medium, bowl, stir together the pecans, brown sugar, flour, and butter until thoroughly combined. Spoon the crumbs over the sweet potato mixture, smoothing it evenly.
- 5. Bake the souffle for 30 minutes, or until slightly browned. Let it sit for 5 minutes before serving.