I love watching the Food Network when I am cooking at home. It inspires me.
Especially this time of the year, when it is all about cooking.
I watched Trisha Yearwood make this Sweet Potato Souffle on her show as I was working on one of my mother’s recipes. It looked so good that I could not help but to turn the oven on to bake the sweet potatoes that I bought for a soup recipe that I wanted to try this week. Oh well, I guess I will make the soup some other time…
Once they were baked, putting it together was less than 10 minutes.
Coincidently, the minute I took it out of the oven my husband walked in the door and first thing he said was:
“What are you making? It smells sooooo good in here!!”
Next thing you know, we ate half of it together in less than 10 minutes, before dinner.
How to Make Sweet Potato Soufflé
The process of making this sweet potato souffle recipe has three folds.
First, you roast the sweet potatoes and let them cool for 10-15 minutes.
Second, you mix the flesh of the sweet potatoes with eggs, sugar, vanilla and milk. You place that in a casserole dish.
Third, you make the streusel topping (which is the best part) by mixing together pecans, all-purpose flour, butter, and brown sugar. Once you top off the sweet potato mixture with the streusel topping, your sweet potato soufflé is ready for baking. After 40 minutes in the oven, you are in for a treat.
Pecans coated with brown sugar and butter gives the sweet potatoes a surprising “streusel” like crunch. With every bite, you want to eat more.
In the midst of prepping for Thanksgiving day, if you need an easy but delicious dessert with amazing flavors you have got to try this.
The best part is that you can easily make this baked sweet potato souffle a day in advance, cover it with aluminum foil and keep it in the fridge until you are ready.
All you need is 40 minutes to bake it and just like that, you have the most amazing Thanksgiving dessert.
I promise it will not disappoint.
Other sweet potato recipes you might also like
- Easy Mashed Sweet Potatoes
- Sweet Potato Edamame Bowl
- Sweet Potato Pad Thai
- Vegan Sweet Potato Carrot Ginger Soup
- Roasted Sweet Potatoes and Brussels Sprouts
- Mashed Potato Casserole
- Sweet Potato Biscuits
Other Thanksgiving side dishes you might like
- Delicata Squash Recipe
- Apple Salad Recipe
- Shredded Brussel Sprout Salad
- Kale and Brussel Sprout Salad
- Roasted Carrots – with the volume turned up!
- Wild Rice Salad Recipe
- Vegan Butternut Squash Soup
- Stuffed Acorn Squash
Other fall inspired dessert recipes you might like
Sweet Potato Souffle
For the Souffle:
- 1/2 cup 1 stick plus 1 tablespoon butter, at room temperature
- 5 medium sweet potatoes you need 5-6 cups flesh
- 2 large eggs
- 1 cup granulated sugar Or cane sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk
- 1/8 teaspoon salt
For the toppings:
- 1 cup coarsely chopped pecans
- 1 cup brown sugar or coconut sugar
- 1/2 cup all-purpose flour
- 1/4 cup 1/2 stick unsalted butter, softened
- Preheat the oven to 350 degrees.
- Using a fork, poke the sweet potatoes and place them on a foil covered sheet pan. Bake for an hour and 15 minutes. (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 20 minutes.
- Do not turn the oven off. Using the 1 tablespoon of butter, generously grease an oven-proof casserole dish (I used an 8X11 pyrex). 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 eggs, sugar, vanilla extract, milk, and salt in the bowl. Mix until they are all combined.
- Place the mixture into the buttered baking dish.
- To Make the topping: mix pecans, brown sugar, flour, and 1/2 stick butter in a small bowl. Spoon it on the sweet potato mixture and make sure that it is all covered with the topping.
- Bake it in the oven for 40 minutes. Let it cool down for 10 minutes before serving.
Did you make this recipe?Tag @foolproofliving on Instagram and hashtag it #foolproofeats
Adapted from this recipe.