Sweet Potato Souffle
Creamy mashed sweet potatoes topped with a buttery brown sugar streusel.
CourseSide Dish
CuisineAmerican
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Servings9
Calories405kcal
AuthorAllison - Celebrating Sweets
Ingredients
Sweet potatoes:
4 medium-sized sweet potatoes* about 2.75 pounds
¼ cup granulated sugar
¼ cup light brown sugar, packed
2 large eggs
½ cup cream, half and half, or whole milk
4 tablespoons unsalted butter, melted
1½ teaspoons pure vanilla extract
½ teaspoon salt
Topping:
1 cup light brown sugar, packed
½ cup all purpose flour
½ teaspoon ground cinnamon
couple pinches salt
½ cup finely chopped pecans optional, but highly recommended
4 tablespoons unsalted butter, softened
Add shredded coconut
Instructions
Sweet potatoes:
Preheat oven to 350°F. Lightly grease an 8x8 baking dish and set aside.
Peel and chop the sweet potatoes (you should have around 10 cups). Place in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain well, return to the pot, and mash the potatoes. You should have around 4 cups of mashed sweet potatoes.
Whisk granulated sugar, brown sugar, eggs, cream/milk, melted butter, vanilla and salt. Add the egg mixture and the mashed sweet potatoes to a large mixing bowl or the bowl of a food processor. Mix with a hand mixer (or process with a food processor) until the mixture is smooth and combined. Pour the potatoes into the baking dish.
Topping:
Combine brown sugar, flour, cinnamon, salt, and pecans (I use a fork). Add softened butter and use your fingers to blend the butter into the flour mixture until well combined (it should resemble wet sand).
Sprinkle the topping over the sweet potatoes and bake in the middle of the oven for 30-40 minutes, until the topping is golden brown.
