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The Best Fluffy & Rich Sweet Potato Souffle with Crunchy Pecan Topping

A scoop taken out of a baked sweet potato souffle topped with brown sugar crumble and pecans.
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Make this fluffy and rich sweet potato souffle, a classic holiday side dish, without marshmallows. It features a creamy base and a crunchy pecan streusel topping for texture.

Ingredients

Scale
  • 2 cups sweet potato puree (about 3 medium sweet potatoes)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup unsalted butter, melted
  • 3 large eggs, separated
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • For the Pecan Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 cup chopped pecans
  • 1/4 cup unsalted butter, cold and cubed

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease an 8×8 inch baking dish or a 1.5-quart casserole dish.
  2. In a large bowl, combine the sweet potato puree, granulated sugar, brown sugar, melted butter, egg yolks (reserve the whites), milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and well combined.
  3. In a separate clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the stiff egg whites into the sweet potato mixture in two additions until just combined. Do not overmix; this keeps the souffle light.
  4. Pour the mixture into the prepared baking dish.
  5. Prepare the topping: In a small bowl, combine the flour, brown sugar, and chopped pecans. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  6. Sprinkle the pecan topping evenly over the sweet potato mixture.
  7. Bake for 30 to 35 minutes, or until the topping is golden brown and the souffle is set in the center.
  8. Let the sweet potato souffle rest for 5 minutes before serving warm. This is an elegant holiday side dish.

Notes

  • To make the sweet potato puree, bake or boil your sweet potatoes until very tender. Peel them and mash until completely smooth before measuring.
  • For a gluten-free option, substitute the all-purpose flour in the topping with a 1:1 gluten-free baking blend.
  • If you want a richer flavor, you can substitute the milk with heavy cream.

Nutrition

Find it online: https://cookingbycarla.com/sweet-potato-souffle-pecan-topping-recipe/