- Sweet Potato Filling
- cooked and mashed sweet potatoes 3 cups
- White sugar 1/2 cup • 392 kcal
- Butter ⅓ cup, melted • 717 kcal
- Eggs 2 • 130 kcal
- Vanilla Extract 1 tsp
- Milk 1/2 cup • 49 kcal
- Salt ¼ tsp • 1 kcal
- flaked coconut 1 cup
- All purpose flour ⅓ cup
- Chopped pecans 1 cup
- Melted butter ⅓ cup
- Pinch of salt
With the holidays right around the corner, it’s time to make your holiday food lineup! Sweet Potato Soufflé is a classic dish commonly found on any Thanksgiving day table as a side dish. What’s great about Sweet Potato Soufflé is that it can also be served as a dessert! The sweet potatoes and egg create a fluffy interior while the coconut and pecans finish the dish with a crunchy sweet topping. Serve alongside your other favorite Thanksgiving sides to create the ultimate Thanksgiving sides lineup. Although this is a traditional Thanksgiving side, it can also be made for other holidays such as Christmas, or makes a special side to a meal complete with protein and vegetables.
What is the difference between sweet potato soufflé and sweet potato casserole?
Typical sweet potato casserole is usually made with large diced sweet potatoes mixed with butter, sugar, and topped with marshmallows to bake. Sweet potato soufflé is made with mashed sweet potatoes and has a crunchy sweet topping instead of marshmallows. Sweet potato soufflé develops a creamy and light interior whereas the sweet potato casserole is simply cooked chunks of whole sweet potato.
How long do you bake sweet potato soufflé?
Sweet Potato Soufflé is baked at 350 degrees fahrenheit for about 30-35 minutes. It’s important to watch the Sweet Potato Soufflé while it’s baking to ensure that it doesn’t burn.
- Preheat the oven to 350 degrees fahrenheit and lightly grease a 9×13 baking dish.
- In a large bowl, combine the sweet potatoes, sugar, butter, eggs, vanilla, and milk until combined. Pour into the prepared baking dish and spread evenly.
- In a small bowl, combine the flour, coconut, brown sugar, pecans, melted butter, and a pinch of salt. Mix until you get a crumbly texture. Sprinkle evenly over the sweet potatoes in the baking dish.Bake for 30-35 minutes.
- Prepare this dish ahead of time by completing every step up until baking. Cover and place in the fridge the night before baking. When ready to bake, remove from the fridge 20 minutes before baking and bake according to recipe directions.
- If you’re looking to freeze the souffle, freeze the mashed potato layer before baking. Don’t put the topping on until ready to bake if freezing.
- To freeze and store cooked souffle, store in freezer safe containers for up to 1 month. To reheat, remove from the freezer and allow to thaw before reheating.Substitute the pecans with any other crushed nuts if desired.
- You can substitute gluten free flour in the topping to make a gluten free version of this recipe.