Sweet Potato Soufflé
A smooth and creamy sweet potato soufflé recipe with a crunchy pecan streusel topping. Perfect for holidays and special occasions, this sweet potato soufflé is a delicious twist on a classic dish.
Nutrition
Calories: 220kcalCarbohydrates: 38gFat: 6gSugar: 22g
Ingredients
- 3 cups mashed cooked sweet potatoes about 3 medium sweet potatoes
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup unsalted butter melted
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Optional topping: 1/2 cup mini marshmallows or 1/2 cup chopped pecans mixed with 2 tbsp brown sugar and 2 tbsp melted butter
Instructions
- Preheat oven to 350°F (175°C). Grease a 1.5-quart baking dish.
- In a large bowl, mix mashed sweet potatoes, sugar, eggs, milk, melted butter, vanilla, salt, cinnamon, and nutmeg until smooth and well combined.
- Pour mixture into the prepared baking dish. If desired, sprinkle marshmallows or pecan topping evenly over the top.
- Bake uncovered for 35-40 minutes until puffed, golden, and set in the middle.
- Let cool slightly before serving.
Notes
- Using canned sweet potatoes is okay but fresh is best for flavor.
- Marshmallow topping adds classic sweetness, pecans add crunch and a nutty flavor.
- To keep it lighter, skip the topping or use a sprinkle of cinnamon sugar.
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