Sweet Potato Soufflé

Serving spoon resting in a baking dish of sweet potato souffle with a serving placed on a small plate.

The pale, mildly golden jersey sweet potato creates a sophisticated alternative to traditional holiday fare. Topped with nutty, buttery, pecans that create a harmonious blend of tradition, flavor, and celebration that is sure to be a crowd pleaser.

Course Side Dish

Cuisine American

Keyword Soufflé, Sweet Potato Soufflé, Sweet Potato Soufflé Recipe

Prep Time 15 minutes

Cook Time 45 minutes

Baking Sweet Potatoes 2 hours

Servings

Calories 356kcal

Equipment

Food Processor
small bowl for topping
small knife to peel baked yams
spatula to scraped out food processor
9” square porcelain bake dish
9”X13” bake dish for a doubled batch

Ingredients

The Soufflé

4 cups white jersey yam baked (900g)
¼ cup sugar 59g
½ teaspoon salt 3g
2 eggs large (100g)
4 tbs butter softened (45g)
½ cup heavy cream 110g Darigold 40%
1 teaspoon vanilla 4g

The Topping

⅓ c brown sugar 65g
¼ c flour 40g
¾ c pecans 90g, roughly chopped
¼ c melted butter 56g

Instructions

Preheat oven to 350°F/180°C bake 3 medium large white flesh yams until sugars begin to caramelize on pan, about 2 hours (2 jumbo). Remove, let cool. Skins will wrinkle as they cool. Peel skins off and weigh out 900g of yams. These can be baked a day ahead.
In a food processor, add yams, sugar, salt, eggs, butter, heavy cream, and vanilla, blend until smooth and creamy. Pour into a baking dish greased with butter.
Prepare the topping: In a bowl add brown sugar, flour, chopped pecans, melted butter. Blend with your hands, using your fingertips to fully integrate. Sprinkle evenly on top of the soufflé.
Bake for 45 minutes on 350°F/180°C until puffed on top and golden brown.

Notes

To double: Use the weight measurement to quickly scale up your recipe for a 9x 13 bake dish.
Yams can be baked ahead the day before and stored in the refrigerator.
Soufflé can be prepared 1-2 days ahead and baked on the day of serving.

Nutrition