Sweet Potato Souffle Recipe
In my quest to drum up a fun new take on sweet potatoes, I came across this recipe. I’ve had similar recipes before, but this one reminded me of sweet potato pie! The crumble top is a perfect compliment. This recipe would be an excellent addition to any meal, especially thanksgiving. Skip the marshmallows, and upgrade your sides with this quick and foolproof recipe! This recipe could be prepped ahead of time by baking the sweet potatoes a day ahead. I would even go as far to say that you could make this dish and reheat it next day. It was amazing the next day.
- 1/2 cup butter (1 stick), at room temperature, plus more to grease pan
- 5 medium sweet potatoes
- 2 large eggs
- 1 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk
- Pinch of salt
- 1 cup finely chopped pecans
- 1 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1/4 cup butter (1/2 stick), softened
- Preheat the oven to 350 degrees F. Grease a 2 1/2-quart baking dish with butter.
- Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, 1 hour.
- When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth.
- Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.
- In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined.
- Spoon the mixture over the sweet potatoes, making an even layer.
- Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.
Whipped up to perfection
Fresh out the oven!
Close up of all that goodness!