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Sweet Potato Soufflé Delight

Sweet Potato Soufflé Delight

Silky sweet potatoes baked with a buttery pecan crumble for a cloud-light, cozy holiday side. Simple steps, big payoff.
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Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 8

Ingredients
 

Main Ingredients

  • 2.5 lb sweet potatoes, peeled and cut into chunks for boiling
  • 6 tbsp unsalted butter, melted for filling
  • 0.67 cup light brown sugar, packed for filling
  • 2 tbsp granulated sugar for filling
  • 5.3 oz beaten eggs about 3 large eggs; for filling
  • 0.5 cup evaporated milk for filling
  • 1.5 tsp pure vanilla extract for filling
  • 0.5 tsp kosher salt for filling
  • 1 tsp ground cinnamon for filling
  • 0.25 tsp ground nutmeg for filling
  • 0.75 cup chopped pecans for topping
  • 0.5 cup light brown sugar, packed for topping
  • 0.33 cup all-purpose flour for topping
  • 4 tbsp unsalted butter, melted for topping
  • 0.13 tsp kosher salt for topping

Instructions

Preparation Steps

  • Heat oven to 350°F. Grease a 2-quart baking dish.
  • Boil sweet potato chunks in water until tender, 15–18 minutes.
  • Drain well, then mash until smooth and steamy.
  • Whisk melted butter, both sugars, milk, vanilla, salt, cinnamon, and nutmeg.
  • Beat in the eggs until fully blended.
  • Fold the mash into the custard mixture until velvety.
  • Spread into the prepared dish and smooth the top.
  • Stir pecans, brown sugar, flour, and salt; drizzle in melted butter.
  • Toss until sandy clumps form; scatter evenly over the filling.
  • Bake until puffed and set at the center, 25–30 minutes.
  • Rest 10 minutes before serving warm.

Notes

For extra lift, fold in 2 whipped egg whites just before baking. Prefer a marshmallow finish? Add a layer of mini marshmallows in the last 5 minutes and broil briefly to toast. Leftovers keep refrigerated up to 3 days; reheat covered at 300°F until warm.
This recipe is an original creation inspired by classic Sweet Potato Soufflé Delight flavors. All ingredient ratios and instructions are independently developed.