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A scoop of Sweet Potato Soufflé removed from the baking dish with the serving spoon in the dish and flowers and nuts scattered around.
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: 8 Servings
Calories: 543 kcal
Ingredients
Sweet Potato Soufflé
  • 2 1/2 lbs sweet potatoes (about 3 large)
  • 3/4 cup light brown sugar, packed
  • 4 eggs
  • 2/3 cup heavy cream
  • 4 Tbsp unsalted butter, softened
  • 1/3 cup orange juice
  • 1 tsp cinnamon
  • 1/2 tsp freshly ground nutmeg
  • 1/2 tsp ground ginger
  • dash of cloves
  • 1 tsp kosher salt
  • 1 1/2 tsp vanilla
Nut Crumb Topping
  • 1/2 cup pecans
  • 1/2 cup walnuts
  • 1/3 cup brown sugar
  • 1/3 cup all purpose flour
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 3 Tbsp unsalted butter, melted
Instructions
Sweet Potato Soufflé
  1. Preheat oven to 375 degrees. Spray a 3-4 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 543 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 13g81%
Cholesterol 136mg45%
Sodium 563mg24%
Potassium 646mg18%
Carbohydrates 66g22%
Fiber 6g25%
Sugar 36g40%
Protein 8g16%
Vitamin A 20851IU417%
Vitamin C 9mg11%
Calcium 113mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.