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Description
A rich and creamy sweet potato souffle, perfect for holidays or any special occasion. This dish features a smooth, sweet filling topped with a crunchy pecan streusel.
Ingredients
- 4 cups mashed sweet potatoes (about 4 large sweet potatoes)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- For the Topping:
- 1 cup chopped pecans
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cut into small pieces
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine the mashed sweet potatoes, granulated sugar, melted butter, milk, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined and smooth.
- Pour the sweet potato mixture into the prepared baking dish.
- In a separate medium bowl, prepare the topping. Combine the chopped pecans, brown sugar, and flour. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Sprinkle the pecan streusel evenly over the sweet potato mixture in the baking dish.
- Bake for 30-40 minutes, or until the souffle is set and the topping is golden brown and crisp.
- Let it cool slightly before serving.
Notes
- For a smoother souffle, ensure your mashed sweet potatoes are lump-free.
- You can use canned yams (drained and mashed) as a substitute for fresh sweet potatoes.
- Adjust the spices to your preference.
- Serve warm as a side dish or dessert.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish / Dessert
- Method: Baking
- Cuisine: American