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.
Recipe Testers Reviews
A very easy recipe for the holidays. The topping really makes
the dish. It was pleasantly sweet but not overly so. The texture was light and
This dish provides the best of both worlds. It’s a wonderful side
dish AND dessert all wrapped up in one yummy dish. I often make candied yams
and this dish reminds me of them, although the addition of the pecan topping
adds a nice touch. If asked whether this is a dessert or a side dish, it’d be hard to say. It could easily be served with ice cream as a dessert or would provide a nice sweet accompaniment to the savory elements of a Thanksgiving dinner. This was also very easy to prepare. I served it alongside a whole roasted chicken.
A quick review of the ingredients left me expecting a pretty sinful
side dish, and I wasn’t proven wrong. It’s so simple to put together. I was short on time and actually microwaved my potatoes, wrapped in plastic wrap, with no problems. For special occasions, I would probably not change anything about the recipe. However, as someone who loves plain baked sweet potatoes, I do think the white sugar could easily be cut back by at least half if you wanted to cook this more frequently and have it be a little more healthy. The topping was like candy, so maybe this would be more appropriately categorized as a dessert!
Bought some organic sweet potatoes—the dark kind, which
are so rich in flavor. This was as good as dessert! I watch Trisha Yearwood on
the Food Network and she is a great comfort food cook. I also have her first
cookbook. The topping with the pecans brought it over the top, as it was nice
and crisp, but really just the purée with the butter, eggs, and milk would be
wonderful for a less-sweet side dish for any night. I thought I would miss the
usual cinnamon and spice but it sure didn’t need it. I’m very happy with this
recipe and will keep it in mind for Thanksgiving.