If you are looking for a different way to serve sweet potatoes, this Sweet Potato Soufflé recipe is the one for you.
My father-in-law would always go out of his way to make sure that I was making this Sweet Potato Soufflé for Thanksgiving. It was one of his favorite dishes. When it was placed on our Thanksgiving table, his face would light up. I miss him dearly and every time I make this, I am always reminded of him. It has become one of our family traditions and is a delicious way to serve sweet potatoes.
To cut down on Thanksgiving day prep and clean up, I make my soufflé a few days before I need it. On Thanksgiving day, I just pull it out of the refrigerator an hour before it needs to be baked to come to room temperature, and then bake it while everything else is being prepared.
If you are trying to avoid sugar, you can substitute coconut sugar 1:1 for the brown sugar for an equally delicious soufflé.
Take care when selecting a casserole for your sweet potato soufflé. A deep casserole will take much longer to properly bake. A shallow casserole or baking dish will cook more evenly and quickly. I like to use a couple of ceramic pie dishes or a 9×13″ casserole. If you use a glass baking dish, place it on a baking sheet in the oven to prevent the bottom from overcooking.
The pecan topping can also be made in advance. Once the pecans are cooled, store in a sealed container and refrigerate the day it is needed.
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| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
servings
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- 6 cups sweet potatoes peeled and cubed (about 5-6 sweet potatoes)
- 8 Tbsp butter unsalted and melted, may use butter substitute
- 1 cup brown sugar may substitute coconut sugar
- 1/2 tsp salt
- 3 tsp pumpkin pie spice
- 1/2 cup cashew milk
- 4 eggs slightly beaten
- 1 cup pecans chopped or whole
- 2 Tbsp butter unsalted, room temperature, may use butter substitute
- 1/4 cup brown sugar
- 2 tsp pumpkin pie spice
Ingredients
Soufflé
Topping
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- Spray a 9x13" or 9" casserole dish with cooking spray. Set aside.
- Place peeled and cubed sweet potatoes in a pot with just enough salted room temperature water to cover them.
- Bring to a boil and boil sweet potatoes until they are just past fork tender. They need to be soft and slide off the fork, about ten to fifteen minutes.
- Drain sweet potatoes and place in a very large bowl, heat safe blender or food processor.
- Blend on low until the potatoes are smooth and creamy.
- Add melted butter, spice, salt and brown sugar. Blend until well incorporated.
- Allow mixture to cool for five minutes.
- Add heavy cream and blend until well incorporated.
- Temper eggs by adding a spoonful of sweet potato mixture and mixing well.
- Add tempered eggs to the sweet potato mixture.
- Pour into prepared casserole dish. Please note: Fibers from the sweet potatoes will stick to the beaters or to the bottom of the blender/food processor. They will five your casserole a gritty texture if added. Do not scrape the bowl.
- If preparing soufflé in advance, cover filled casserole dish tightly with plastic wrap and refrigerate until needed.
- If refrigerated in advance, remove soufflé from the refrigerator at least one hour before baking to allow time to for it to be brought up to room temperature.
- Bake in a 350° oven for 40 minutes or until the edges are golden brown and the center is set.
- In a small saucepan, measure out all ingredients.
- On medium low heat, bring to a simmer, stirring until ingredients are incorporated and the pecans are well coated and shiny.
- Set aside to cool.
- Once soufflé is out of the oven, sprinkle with pecan topping.
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