Sweet Potato Soufflé

November 16, 2015 By Cathy — 2 Comments
Silky smooth sweet potato soufflé baked with a nutty crumb topping is a sweetly satisfying side. This dish can easily be doubled to feed a crowd and made in advance which makes it perfect for entertaining.

Sweet Potato Soufflé with Nut Crumb Topping

No Thanksgiving plate is complete without a scoop of sweet potatoes. And for this holiday I like my sweet potatoes sweet, like the pie, but minus the crust. Don’t get me wrong, I adore sweet potato pie and firmly believe that pie could be it’s own food group, but on Thanksgiving I prefer the pies on the dessert table.

Not that you miss the crust with this dish. The sweet potatoes are blended with fall spices and a splash of orange juice until silky smooth, then topped with a nutty crumble. Once baked, the nut topping provides a toasty crunch to balance out the creamy sweetness.

Sweet Potato Soufflé with Nut Crumb Topping

Now don’t be put off because I’m calling this a soufflé. There are no eggs to be separated, no whites to be whipped and folded in, nor is this a dish that has to be made just before serving. While not technically a soufflé, this dish is not as dense as many sweet potato casseroles, but instead has a light and fluffy texture. Both components of this dish can be made in advance, the topping sprinkled on just before popping it into the oven to bake.

When you have a meal with as many bells and whistles as Thanksgiving, advance prep is key to getting it all on the table without looking like you just completed the NYC marathon. While there is always a flurry just before serving, I really try not to spend the entire day in the kitchen.

After all, even a food obsessed girl like me can take a step back and realize that it’s the people around the table, not what’s on it, that truly makes it Thanksgiving.

Sweet Potato Soufflé with Nut Crumb Topping

Tips for success

  • Sweet potato mixture can be made 1 day prior and stored unbaked in the refrigerator. Place mixture in prepared pan and cover tightly with plastic wrap and refrigerate. Do not put crumb topping on until ready to bake. Take pan out of refrigerator at least 30 mins before baking, top with crumble, and follow baking directions.
  • Crumb topping can be made ahead and frozen, up to 3 months.
  • Deeper dishes will have a longer baking time than a shallow dish. Be sure the souffle is set, with just a tiny bit of jiggle before taking it out of the oven.
  • If the topping begins to brown too deeply, cover it loosely with aluminum foil.

 

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Sweet Potato Soufflé with nut crumb topping all baked in a round white baking dish with a scoop spooned out set on a plaid dish towel.
Sweet Potato Soufflé
Prep Time
15 mins
Cook Time
52 mins
Total Time
1 hr 7 mins
 

Silky smooth sweet potato soufflé baked with a nutty crumb topping is a sweetly satisfying side. This dish can easily be doubled to feed a crowd and made in advance which makes it perfect for entertaining.

Course: Side Dish
Cuisine: American
Keyword: sweet potato souffle, sweet potatoes
Servings: 6 Servings
Calories: 500 kcal
Ingredients
Sweet Potato Soufflé
  • 1 1/2 lbs sweet potatoes (about 3 large)
  • 3/4 cup light brown sugar, packed
  • 3 eggs
  • 1/4 cup heavy cream
  • 4 Tbsp unsalted butter, softened
  • 1/4 cup orange juice
  • 1/2 tsp cinnamon
  • 1/2 tsp freshly ground nutmeg
  • 1/2 tsp ground ginger
  • dash of cloves
  • 1 tsp salt
  • 1 1/2 tsp vanilla
Nut Crumb Topping
  • 1/4 cup pecans
  • 1/4 cup walnuts
  • 1/4 cup brown sugar
  • 1/3 cup all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 2 Tbsp unsalted butter, melted
Instructions
Sweet Potato Soufflé
  1. Preheat oven to 375 degrees. Spray a 1 1/2 quart baking dish with cooking spray.

  2. Individually wrap each sweet potato in a paper towel and place all the potatoes in the microwave.

  3. Microwave on high until sweet potatoes are tender and can easily be pierced with a fork, about 12 mins.
  4. Allow the sweet potatoes to cool slightly, then remove the peels with a pairing knife.

  5. Place the sweet potatoes in a food processor with sugar, eggs, cream, butter, orange juice, spices, salt, and vanilla. Puree until smooth, about 2 mins. Pour into the prepared pan.

Nut Crumb Topping
  1. Place the nuts, sugar, flour, salt, and cinnamon in bowl of a food processor and pulse several times.

  2. Add melted butter and pulse several times until crumb topping is well combined. Sprinkle the topping over the sweet potato mixture in an even layer.

  3. Bake, uncovered, for 35 - 40 minutes or until set and topping is browned. Deeper baking pans may take up to 5-10 minutes longer.

Recipe Notes
  • Sweet potato mixture can be made 1 day prior and stored unbaked in the refrigerator. Place mixture in prepared pan and cover tightly with plastic wrap and refrigerate. Do not put crumb topping on until ready to bake. Take pan out of refrigerator at least 30 mins before baking, top with crumble, and follow baking directions.
  • Crumb topping can be made ahead and frozen, up to 3 months.
  • Deeper dishes will have a longer baking time than a shallow dish. Be sure the souffle is set, with just a tiny bit of jiggle before taking it out of the oven.
  • If the topping begins to brown too deeply, cover it loosely with aluminum foil.
Nutrition Facts
Sweet Potato Soufflé
Amount Per Serving
Calories 500 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 10g 50%
Cholesterol 125mg 42%
Sodium 691mg 29%
Potassium 535mg 15%
Total Carbohydrates 67g 22%
Dietary Fiber 4g 16%
Sugars 41g
Protein 6g 12%
Vitamin A 334.6%
Vitamin C 9.6%
Calcium 9.7%
Iron 10.6%
* Percent Daily Values are based on a 2000 calorie diet.
Sweet Potato Soufflé

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Filed Under: Holiday, Recipe, Sides, Veggies

Comments

2 responses to “Sweet Potato Soufflé”

  1. I prefer to eat my sweet potatoes just like this Cathy with no crust. That topping is calling my name!! Thanks for sharing!

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