Recipes Side Dishes Potatoes Sweet Potato Souffle with Spiced Pecan Topping

Sweet Potato Soufflé with Spiced Pecan Topping

Sweet Potato Souffle with Spiced Pecan Topping is rated 3.8 out of 5 by 6.
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Prep Time: 15 minutes
Cook Time: 120 minutes
Servings: 12

The warmly spiced crunch of the pecan streusel contrasts nicely with the smooth and naturally sweet soufflé. You can prepare the sweet potato mixture and the streusel up to 2 days in advance. Transfer the sweet potato mixture to a baking dish and let cool to room temperature, then cover tightly with plastic wrap and refrigerate. Store the streusel in an airtight container in the refrigerator. Before baking, let the sweet potato mixture stand at room temperature for 1 hour. Top with the streusel and bake as directed. 

Ingredients:

  • 4 large sweet potatoes, about 3 1/2 lb. total
  • Unsalted butter for baking dish, plus 4 Tbs. (1/2 stick) butter, melted
  • 4 eggs
  • 1/2 cup evaporated milk
  • 1/2 tsp. ground cinnamon
  • Kosher salt, to taste

For the streusel:

  • 1/2 cup all-purpose flour
  • 1/4 cup firmly packed light brown sugar
  • 1 tsp. ground cinnamon
  • 1 tsp. galangal powder or ground ginger
  • 1/2 tsp. ground vanilla bean
  • Pinch of kosher salt
  • 6 Tbs. (3/4 stick) cold unsalted butter, cut into 1/4-inch dice
  • 8 oz. pecans, roughly chopped

Directions:

Preheat an oven to 450ºF. Line a baking sheet with aluminum foil.

Using a fork, pierce each sweet potato 4 to 6 times and wrap separately with foil. Place on the prepared baking sheet, transfer to the oven and bake until a fork easily pierces the center of the potatoes, 1 to 1 1/2 hours. Let stand until cool enough to handle.

Meanwhile, reduce the oven temperature to 375ºF. Butter a 13-by-9-inch baking dish.

Carefully remove the skin from the sweet potatoes and place the flesh in the bowl of a food processor. Add the melted butter, eggs, evaporated milk and cinnamon and process until the mixture is smooth. Adjust the seasoning with salt. Transfer the mixture to the prepared baking dish and smooth the top with a spatula.

To make the streusel, in a bowl, whisk together the flour, brown sugar, cinnamon, galangal, vanilla powder and salt. Using a fork or your fingers, cut in the butter until the dry ingredients are moistened and the mixture forms clumps when squeezed together. Stir in the pecans. Sprinkle the streusel over the sweet potato mixture.

Transfer to the oven and bake until the streusel is browned and the sweet potato mixture is beginning to bubble at the edges, about 1 hour. Transfer to a wire rack and let rest for 10 to 15 minutes before serving. Serves 12.

Williams-Sonoma Kitchen.

Rated 5 out of 5 by from Tried and True Holiday Side I have made this sweet potato souffle for 2-3 years now. The casserole is light, fluffy, and excellent. Like another reviewer said, it's really nice that this sweet potato recipe isn't so sweet. You really taste the flavors of the potatoes and spices, and it's such a nice addition to the turkey and dressing. This is my stand-by recipe!
Date published: 2016-11-08
Rated 5 out of 5 by from Dont be scared I read the first two reviews and was very nervous to make it for Thanksgiving. I did not eat any of it (I don't like sweet potatoes) but from the people who do like them all really liked it. I was told it was more spiced than sweet like the name of it but very little was left at the end of the day!
Date published: 2012-11-27
Rated 4 out of 5 by from If you don't like your potatoes to be your dessert I decided to try this recipe after reading the negative reviews, and I'm glad I did. I like sweet potatoes baked, mashed with butter, and other very simple preparations but wanted something a little more special for the holidays. This was very nice, and didn't make it seem as if it were competing to be a dessert. I think I'm going to do something to make the potatoes a little creamier next time, but the flavor was very good.
Date published: 2012-11-23
Rated 5 out of 5 by from Yum! This is on my Thanksgiving Menu I made this for a group of people and they loved it!
Date published: 2012-11-21
Rated 3 out of 5 by from Give the streusel a try. I also made this for an early Thanksgiving meal. I agree with the previous review, I read the recipe and changed the first part. I boiled the sweet potatoes in half parts water and oj and a cinnamon stick I mashed with some sugar and then used this streusel. The streusel is excellent!
Date published: 2012-11-11
Rated 1 out of 5 by from Disappointed If you like a very "savory" sweet potato dish - this maybe the one to try. There is nothing sweet about this dish and - despite the four eggs nothing very souffle about it either. Served this for an early Thanksgiving and only one person out of eight could eat it. Threw the rest in the garbage.
Date published: 2012-11-05
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