Southern Sweet Potato Soufflé
Good ‘Ol Southern Sweet Potato Soufflé! It is a must for holiday get togethers and a good surprise for an anytime family meal.
Sweet Potato Soufflé is a southern classic for the holidays.
Made with eggs, butter, and heavy cream, the texture is much smoother than sweet potato casserole.
Add the pecan crunch and a toasted marshmallow here and there…
Well!
This recipe will require elastic waist pants for all involved.
Grab your aprons and meet me in the kitchen! Let me share my recipe with you.
Love Sweet Potatoes?
How about Sweet Potato Cake with Maple Cream Frosting or this Maple Marshmallow Sweet Potato Spiral!
Southern Sweet Potato Soufflé
Ingredients
Sweet Potato Soufflé
- 6 cups mashed sweet potatoes
Wrap in foil and bake at 450° F for 70-90 minutes. Remove skins. Mash. If you are using canned sweet potatoes. Make sure they are not sweetened or seasoned.
- 1/2 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/4 granulated sugar
- 3 teaspoons ground cinnamon
- 3 eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 dash salt
Pecan Marshmallow Topping
- 1 cup light brown sugar, packed
- 3/4 cup all- purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups pecan halves
- 1/2 cup melted butter
- 1 cup mini marshmallows (optional)
Directions
Preheat oven to 350° F.
1. Grease a 9 by 13 inch baking dish with butter and set aside.
2. In a medium bowl, stir together the light brown sugar, all-purpose flour, cinnamon, and salt. Toss in the pecans. Pour the butter in and gently stir with a spoon until combined. Set aside.
3. Using a hand mixer, beat the sweet potatoes on high until they become light and smooth. Drop the speed to medium and mix in the butter, brown sugar, granulated sugar (Dixie Crystal), and cinnamon. Finish by adding in the eggs, heavy cream, vanilla, and salt.
4. Pour the sweet potato soufflé mixture into the prepared baking dish.
5. Evenly sprinkle the pecan mixture across the top of the sweet potato soufflé mixture.
6. Place in the oven on the center rack and bake for 50 minutes or until the center does not jiggle.
7. Optional: Carefully scatter the mini marshmallows on top of The Southern Sweet Potato Soufflé and broil for 1-2 minutes until lightly browned. Avoid walking away! They brown quickly!
Southern Sweet Potato Soufflé
Ingredients
Sweet Potato Soufflé
- 6 cups mashed sweet potatoes
- Wrap in foil and bake at 450° F for 70-90 minutes. Remove skins. Mash. If you are using canned sweet potatoes. Make sure they are not sweetened or seasoned.
- 1/2 cup unsalted butter softened
- 1 cup light brown sugar packed
- 1/4 granulated sugar
- 3 teaspoons ground cinnamon
- 3 eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 dash salt
Pecan Marshmallow Topping
- 1 cup light brown sugar packed
- 3/4 cup all- purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups pecan halves
- 1/2 cup melted butter
- 1 cup mini marshmallows
Instructions
- Preheat oven to 350° F.
- 1. Grease a 9 by 13 inch baking dish with butter and set aside.
- 2. In a medium bowl, stir together the light brown sugar, all-purpose flour, cinnamon, and salt. Toss in the pecans. Pour the butter in and gently stir with a spoon until combined. Set aside.
- 3. Using a hand mixer, beat the sweet potatoes on high until they become light and smooth. Drop the speed to medium and mix in the butter, brown sugar, granulated sugar (Dixie Crystal), and cinnamon. Finish by adding in the eggs, heavy cream, vanilla, and salt.
- 4. Pour the sweet potato soufflé mixture into the prepared baking dish.
- 5. Evenly sprinkle the pecan mixture across the top of the sweet potato soufflé mixture.
- 6. Place in the oven on the center rack and bake for 50 minutes or until the center does not jiggle.
- 7. Carefully scatter the mini marshmallows on top of The Southern Sweet Potato Soufflé and broil for 1-2 minutes until lightly browned. Avoid walking away! They brown quickly!
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