Sweet Potato Soufflé
This sweet potato soufflé with pecans is an easy Thanksgiving side dish (or dessert!) that's simply sweet potatoes turned into a purée with some butter, sugar, vanilla and then buried beneath a satisfyingly buttery and not-too-sweet pecan and brown sugar streusel
Ingredients
For the sweet potato soufflé
- 5 medium sweet potatoes
- 2 large eggs
- 1 cup granulated sugar
- 1 stick butter, at room temperature, plus more for the baking dish
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk, preferably whole
- 1 teaspoon ground cinnamon
- 1/2 to 1 teaspoon ground nutmeg
- Pinch of salt
For the pecan streusel
- 1 cup finely chopped pecans
- 1 cup packed brown sugar
- 1/3 cup all-purpose flour
- 4 tablespoons butter, at room temperature
Instructions
Make the sweet potato purée
- Preheat the oven to 400°F (200°C). Butter a 2 1/2-quart baking dish.
- Bake the sweet potatoes on a foil-covered baking sheet for 1 hour, or until they're soft throughout. Let stand until cool enough to handle.
- Slip the peels from the potatoes, discarding the peels. Place the sweet potatoes in a large bowl or the bowl of a stand mixer and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk, cinnamon, nutmeg, and salt and mix with a stand mixer or handheld electric mixer until smooth. Scrape the sweet potato mixture into the baking dish.
Make the pecan streusel
- In a medium, bowl, stir together the pecans, brown sugar, flour, and butter until thoroughly combined.
Make the sweet potato soufflé
- Spoon the streusel over the sweet potato mixture, smoothing it evenly. Bake the soufflé until the surface is golden brown, about 30 minutes. Let it rest for at least 5 minutes before serving it straight from the dish.
Nutrition
Serving: 1portion | Calories: 606kcal | Carbohydrates: 87g | Protein: 6g | Fat: 28g | Saturated Fat: 12g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 112mg | Fiber: 6g | Sugar: 59g