This Sweet Potato Soufflé was one of my father-in-law’s favorite dishes. He would always make sure to ask me if I was bringing it for Thanksgiving. How could I say no? It was such a joy to watch him when this soufflé was place on the table. He was like a little kid. I miss him dearly and am always reminded of him when I make this for our family. It is a delicious way to serve sweet potatoes and has become one of our family traditions.
I always make my soufflé a few days before I need it. It is so easy to just pull it out of the refrigerator, let it come to room temperature to pop in the oven while I am preparing everything else.
If you are trying to avoid sugar, you can substitute coconut sugar 1:1 for the brown sugar for an equally delicious soufflé.
Take care when selecting a casserole for your sweet potato soufflé. A deep casserole will take much longer to properly bake. A shallow casserole or baking dish will cook more evenly and quickly. I like to use a couple of ceramic pie dishes or a 9×13″ casserole. If you use a glass baking dish, place it on a baking sheet in the oven to prevent the bottom from overcooking.
The pecan topping can also be made in advance. Once the pecans are cooled, store in a sealed container and refrigerate the day it is needed.
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Sweet Potato Soufflé
Spray a 9x13" or 9" casserole dish with cooking spray. Set aside.
Place peeled and cubed sweet potatoes in a pot with just enough salted room temperature water to cover them.
Bring to a boil and boil sweet potatoes until they are just past fork tender. They need to be soft and slide off the fork, about ten to fifteen minutes.
Drain sweet potatoes and place in a very large bowl, heat safe blender or food processor.
Blend on low until the potatoes are smooth and creamy.
Add melted butter, spice, salt and brown sugar. Blend until well incorporated.
Allow mixture to cool for five minutes.
Add heavy cream and blend until well incorporated.
Temper eggs by adding a spoonful of sweet potato mixture and mixing well.
Add tempered eggs to the sweet potato mixture.
Pour into prepared casserole dish. Please note: Fibers from the sweet potatoes will stick to the beaters or to the bottom of the blender/food processor. They will five your casserole a gritty texture if added. Do not scrape the bowl.
If preparing soufflé in advance, cover filled casserole dish tightly with plastic wrap and refrigerate until needed.
If refrigerated in advance, remove soufflé from the refrigerator at least one hour before baking to allow time to for it to be brought up to room temperature.
Bake in a 350° oven for 40 minutes or until the edges are golden brown and the center is set.
In a small saucepan, measure out all ingredients.
On medium low heat, bring to a simmer, stirring until ingredients are incorporated and the pecans are well coated and shiny.
Once soufflé is out of the oven, sprinkle with pecan topping.