Sweet Potato Souffle Recipe
Serves 6
15 mins prep
120 mins cook
135 mins total
My adaptation of Trisha Yearwood's Sweet Potato Souffle Recipe. Roasted sweet potatoes mixed with sugar, milk and egg mixture, topped off with a pecan-heavy streusel topping and baked in the oven for a warm and sweet treat. Whether you make it for your Thanksgiving table or for any other special occasion, this recipe is guaranteed to impress.
For the Souffle:
For the toppings:
To Bake the Sweet Potatoes:
Preheat the oven to 350 °F (177 °C).
Using a fork, poke the sweet potatoes in 6 to 7 spots and place them on a foil (or parchment) covered sheet pan. Bake for an hour and 15 minutes, or until a knife inserted in a potato comes in and out easily. (The original recipe states to bake it for an hour, but it took me 15 more minutes. Keep an eye on it after an hour.)
Take it out of the oven and let it cool for 10-15 minutes. Do not turn the oven off.
To Make the Sweet Potato Souffle (aka the bottom layer)
Using the 1 tablespoon of butter, generously grease an oven-proof casserole dish (I used a 9X13 casserole dish). Set aside.
Peel the sweet potatoes and place the flesh into the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer).
Add the rest of the butter, eggs, sugar, vanilla extract, milk, and kosher salt in the bowl. Mix until they are all combined.
Place the mixture into the buttered baking dish.
To Make the pecan topping:
Mix together pecans, brown sugar, flour, and 1/4 cup butter in a small bowl. Use a fork to incorporate all the ingredients.
To assemble & bake:
Spoon the pecan topping over the sweet potato mixture evenly making sure to cover the top fully.
Bake it in the oven for 40 minutes. Let it cool down for 10 minutes before serving.
