Make this rich and fluffy sweet potato soufflé without marshmallows. It features a crunchy pecan streusel topping and is perfect for holiday meals.
Author:Ethan Fleetwood
Prep Time:20 min
Cook Time:45 min
Total Time:65 min
Yield:6 servings
Category:Side Dish
Method:Baking
Cuisine:Southern American
Diet:Vegetarian
Ingredients
Scale
2 cups sweet potato puree (about 3 medium sweet potatoes)
1 cup granulated sugar
1/2 cup unsalted butter, melted
2 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 Topping:
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/3 cup cold unsalted butter, cut into small pieces
1/2 cup chopped pecans
Instructions
Preheat your oven to 350°F (175°C). Grease a 1.5-quart casserole dish.
In a large bowl, combine the sweet potato puree, granulated sugar, melted butter, egg yolks, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth.
In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the sweet potato mixture until just combined. Do not overmix.
Pour the batter into the prepared casserole dish.
Prepare the topping: In a medium bowl, combine the flour and brown sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the chopped pecans.
Sprinkle the pecan topping evenly over the sweet potato mixture.
Bake for 40 to 45 minutes, or until the soufflé is set in the center and the topping is golden brown.
Let the soufflé rest for 5 minutes before serving.
Notes
For the best texture, ensure your sweet potatoes are fully cooked and pureed until very smooth before mixing.
You can make the sweet potato puree a day ahead and store it in the refrigerator.
If you prefer a creamier texture, substitute the milk with heavy cream.