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Sweet Potato Souffle with Pecan Topping

This sweet potato souffle with pecan topping is a warm and comforting dish, perfect for family dinners and holiday gatherings, featuring a creamy sweet potato base topped with a crunchy pecan mixture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Sweet Potato Filling
  • 6 pieces sweet potatoes, peeled and cubed Choose firm and heavy sweet potatoes for best results.
  • 1 cup granulated sugar
  • 1/2 cup milk Can use evaporated milk or plant-based milk as substitutes.
  • 1/2 cup melted butter Dairy-free alternatives can be used.
  • 1 teaspoon vanilla extract
  • 2 large eggs, beaten
  • 1/2 teaspoon salt
Pecan Topping
  • 1 cup dark brown sugar Light brown sugar can be used for a milder flavor.
  • 1/3 cup all-purpose flour
  • 1/3 cup melted butter
  • 1 cup chopped pecans Chopped walnuts can be substituted.

Method
 

Cook the Sweet Potatoes
  1. Put the cubed sweet potatoes in a large pot, then cover them with about 1 inch of water. Bring the pot to a boil over medium heat and cook for 8 to 10 minutes, or until a fork slides in easily. Drain them well.
Prepare the Baking Dish
  1. Heat your oven to 350 degrees F. Grease a 9x13-inch baking dish.
Make the Sweet Potato Filling
  1. In a large bowl, beat the sugar, milk, melted butter, vanilla, eggs, and salt until fluffy. Add the cooked sweet potatoes and beat on low speed until smooth.
Add the Topping and Bake
  1. Spread the sweet potato mixture evenly in the prepared baking dish. Mix together the brown sugar, flour, melted butter, and pecans, then sprinkle over the sweet potato layer. Bake for 36 to 40 minutes, until the top is set and lightly browned.
Make Ahead or Store for Later
  1. Assemble the sweet potato layer without the topping up to 24 hours ahead and refrigerate. Or freeze the assembled sweet potato layer for up to 3 months. Thaw in the fridge, add the topping, and bake as directed.

Notes

Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze for 2 to 3 months. Reheat covered at 325°F for best texture.