Sweet Potato Souffle

Sweet potato casserole with nuts on white board

5 from 1 vote

Indulge in a heavenly sweet potato soufflé; its velvety texture and warm, cinnamon-kissed aroma are perfect for a cozy autumn meal.

Prep Time20

Cook Time25

Total Time45

Course: Side Dish

Cuisine: American

Servings:

Calories: 271kcal

Author: Marie

Equipment

casserole dish 1.5 quart (8 or 9 inches in diameter and 2 inches deep)

Ingredients

For Souffle:

4 to 5 medium to large sweet potatoes (3 pounds); cooked, peeled, and whipped
1 cup sugar
2 eggs beaten
1/2 teaspoon salt
1/2 cup evaporated milk
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg

For Topping (Optional):

1 bag mini marshmallows
1/2 cup chopped pecans

Instructions

Preheat oven to 325 degrees
In the meantime, peel potatoes and cut into similar sized chunks
Boil potatoes until fork tender, then drain
Whip potatoes with sugar, eggs, salt, milk, vanilla, and spices.
Spoon the mixture into a greased 1.5-quart baking casserole.
Bake for 60 to 90 minutes. The edges should be slightly puffed up, and the top will crackle, suggesting the souffle has risen a bit.
Optional: Combine topping ingredients, sprinkle on top, and bake for another 5 minutes or until the top is browned.

Notes

If you double the recipe, use a 9 x 13 pan.

Note that the baking time has been updated for this recipe, so your sweet potatoes should puff up a bit, with a slightly puffed edge and a somewhat crackled top.

Nutrition