An amazing sweet potato soufflé, one that has been around for years, one that everyone loves, one that is soooo sweet, yet balanced with the sweet potato…it makes the perfect side dish.
About a year ago I started to watch Trisha Yearwood on the Food Network, I really enjoyed her music so I thought let’s see if she can cook. I happen to watch her show on Thanksgiving where she made her sweet potato soufflé and I just knew I had to try it. You see I grew up with my Italian mom who made candied yams…and when I say candied, I mean candied. My mom would peel the yams and then put them in the oven, covered with brown sugar, butter and maple syrup and then cook them until they looked like candy (well over 1 1/2 hours). I can tell you, they were one of my favorite things to eat for thanksgiving, well, until I tried this recipe for sweet potato soufflé. This recipe that I found is amazing!!!!! and it cooks in less time then my moms did so it makes for an easier side dish.
It’s a super easy dish you place your sweet potatoes on a baking dish, make sure to puncture each one as if you don’t they can explode in the oven
you bake them until soft, mine took about an hour
peel them and add them to your bowl
add your eggs, milk, sugar, salt and butter
and using an electric mixer, mix until all blended and combined, place in your prepared baking dish
now you make the topping, place all the ingredients in a bowl
and using your mixer, mix it until combined
sprinkle on top of your sweet potato
bake for 40 minutes
mmmmm mmmmmm….and enjoy!
I’m gonna say it again…this is my new favorite dish for Thanksgiving and it will be yours as well! If you find the filling too sweet, you can modify the sugar as 1 cup makes this dish very sweet. I left the recipe as is as I really only modify my sugar.
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Here is a video tutorial of me showing you how easy this recipe really is to make. Please visit my YouTube channel and subscribe and like my videos, it encourages me to continue making them and thank you again for all the support I receive and the emails.
Ingredients
- 1/2 cup butter (1 stick), at room temperature, plus more to grease pan
- 5 medium sweet potatoes
- 2 large eggs
- 1 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk
- Pinch of salt
- 1 cup finely chopped pecans
- 1 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1/4 cup butter (1/2 stick), softened
Directions
- For the souffle: Preheat the oven to 350 degrees F. Grease a 2 1/2-quart baking dish with butter.
- Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, 1 hour. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.
- For the topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.