Sweet Potato Souffle Recipe

An easy and delicous sweet potato souffle recipe topped with pecans.


For the Souffle:
4 Medium Sweet Potatoes
2/3 Cup White Sugar
1/2 Cup Milk
8 Tbsp Unsalted Butter, melted
1 Tbsp Vanilla Extract
1/2 Tsp Salt
3 Eggs, Beaten

For the Topping:
1 Cup Lightly Packed Brown Sugar
4 Tbsp Butter, Room Temperature and Cubed
1/2 Cup Self-Rising Cake Flour
1 Cup Chopped Pecans


Preheat the Oven to 425 degrees.

Using a fork, pole several holes in the top of all the sweet potatoes.

Wet the potatoes with water, and then wrap damp potatoes inaluminumfoil and place on a baking sheet.

Bake until they are soft (Do a light squeeze test. If it gives, its ready; usually about 45 minutes to an hour. Peel the potatoes.

In a large bowl, combine the peeled potatoes, sugar, milk, butter, vanilla, and salt.

Using an immersion blender (or alternatively, a regular blender or food processor), puree the potatoes until completely smooth and creamy.

Do a taste test, and add in more sugar if needed (sweet potatoes vary in sweetness).

Stir in beaten eggs. Set aside.

In a medium bowl, combine the brown sugar, butter, flour, and pecans.

Grease an 8 x 8 Glass Baking dish and lower the ovens heat to 400 degrees.

Pour sweet potato mixture into the baking dish, and then sprinkle the pecan mixture evenly on top.

Bake for 20 to 25 minutes, or until the top becomes golden brown.

Spoon out carefully into individual serving dishes if you like, taking care that the pecan topping ends up decoratively on the top.