This Sweet Potato Soufflé is bound to be a new holiday tradition!

You know what I love most about the holiday season? If the answer isn’t obvious, it’s the food. I mean, during what other time of year is it acceptable to totally indulge in guilty pleasures like pies, potatoes, and fudge? I love all of the flavors that come with the holidays, but my favorite seasonal ingredient, by far, is sweet potatoes. And this sweet potato soufflé takes the cake.
Sweet potato soufflé? That’s a new one! But trust me, once you try it, it’s going to become one of your favorite holiday traditions. If you love candied yams or you’re a fan of sweet potatoes in general, you’re going to love this recipe. It combines the best of sweet and spice—like if a pumpkin pie and sweet potato casserole were to have a custard-like baby. Okay, honestly, it’s impossible to describe to you how good this dish is. You’re just going to have to try it.
I first discovered this sweet potato soufflé at a Friendsgiving celebration, and I practically begged the chef for the recipe to share with you guys. The dish was served with the main spread of traditional potluck dishes, but it’s versatile enough that you could serve it as a side dish OR a dessert. While it is sweet, it has enough spice and earthiness to fit right in with all your other favorite dishes.
Is Sweet Potato Soufflé Healthy?
Compared to the heavier stuff you might find at a holiday feast, this sweet potato soufflé isn’t too bad. Sweet potatoes are an excellent source of fiber as well as the antioxidant beta carotene. However, this recipe doesn’t skip on sugar and butter, so it’s best to enjoy your soufflé in moderation.
What Is a Soufflé?
If you’ve never had a soufflé before, you’re missing out! This French dish is known for its light, airy texture. It’s made with baked eggs, which causes it to puff up. It can be sweet or savory depending on your choice of ingredients. My sweet potato soufflé is more like a cross between a soufflé and casserole since it’s a bit more dense, but still fluffy nonetheless.
FFF has a wide variety of soufflé recipes, if you’re in the mood to try something new! Some of my favorites are Corn Soufflé, Egg White Chocolate Soufflé, and this classic Egg Soufflé.
INGREDIENTS
- 2 1/2 pounds sweet potatoes
- 3 1/2 tablespoons granulated sugar
- 3 1/2 tablespoons light brown sugar, packed
- 2 large eggs
- 1/2 cup half and half
- 3 1/2 tablespoons unsalted butter, melted
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 1/4 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 3/4 cup light brown sugar (for topping)
- 1/2 cup all-purpose flour (for topping)
- 1/2 teaspoon ground cinnamon (for topping)
- 3/4 cup finely chopped pecans (for topping)
- 2 1/2 tablespoons unsalted butter, softened (for topping)

INSTRUCTIONS
Prep
Preheat oven, prepare baking dish, boil and mash sweet potatoes.
Mix
Combine sweet potatoes with wet ingredients and transfer to dish.
Bake
Add topping and bake until golden.
Devour!

FAQs & Tips
You can assemble your sweet potato soufflé (minus the topping) up to 2 days ahead of time. Store it in the fridge, and then add the topping right before baking. Leftovers can be stored in an airtight container in the fridge for 2 to 3 days.
Contrary to popular belief, yams and sweet potatoes are not interchangeable. Yams are thicker, and have an earthy, starchy taste to them. Sweet potatoes are soft, sweet (hence the name), and have a much thinner skin. So you’ll want to use sweet potatoes in this recipe.
A soufflé is a delicate dish, so here are some pro tips to ensure that you get the right texture for your sweet potato soufflé. Firstly, use extra large sweet potatoes, as they tend to be less stringy. Additionally, beat your sweet potatoes with a hand mixer while they are still warm as opposed to mashing them. This will make them light and fluffy.

Serving Suggestions
Since sweet potato soufflé makes for such a great holiday dish, I suggest serving it with other classics like Cheesy Scalloped Potatoes, Stuffing, and Green Bean Casserole. It can also be served as the dessert to your feast!


Sweet Potato Soufflé
Ingredients
- 2 1/2 pounds sweet potatoes
- 3 1/2 tablespoons granulated sugar
- 3 1/2 tablespoons light brown sugar packed
- 2 large eggs
- 1/2 cup half and half
- 3 1/2 tablespoons unsalted butter melted
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 1/4 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 3/4 cup light brown sugar for topping
- 1/2 cup all-purpose flour for topping
- 1/2 teaspoon ground cinnamon for topping
- 3/4 cup finely chopped pecans for topping
- 2 1/2 tablespoons unsalted butter softened (for topping)
Instructions
-
Preheat oven to 350°F. Lightly grease an 8×8 baking dish and set aside.
-
Peel and chop the sweet potatoes. Boil until tender, about 7 minutes, then drain and mash.
-
Whisk together granulated sugar, brown sugar, eggs, half and half, melted butter, nutmeg, allspice, vanilla, and salt. Combine with mashed sweet potatoes and mix until smooth. Transfer to the baking dish.
-
Mix brown sugar, flour, cinnamon, and pecans. Add softened butter and blend until it resembles wet sand. Sprinkle over the sweet potatoes.
-
Bake in the preheated oven for 30 to 45 minutes, until thoroughly baked and golden brown on top.
Nutrition
The post Sweet Potato Soufflé appeared first on Food Faith Fitness.