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Fluffy Sweet Potato Souffle Recipe with Crunchy Pecan Topping

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This fluffy sweet potato souffle is a nostalgic, comforting holiday side dish featuring pillowy sweet potatoes and a golden, crunchy pecan topping. It’s easy to make, crowd-pleasing, and perfect for Thanksgiving, Christmas, or any festive gathering.

Ingredients

Scale
  • 2 pounds sweet potatoes, peeled and cubed
  • 1/2 cup whole milk
  • 1/4 cup unsalted butter, melted
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon orange zest (optional)
  • 3/4 cup chopped pecans
  • 1/3 cup brown sugar, packed
  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted butter, melted (for topping)
  • 1/4 teaspoon ground cinnamon (for topping)
  • Pinch of salt (for topping)

Instructions

  1. Peel and cube sweet potatoes. Place in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes until fork-tender. Drain well.
  2. Transfer drained sweet potatoes to a large mixing bowl. Using an electric mixer or potato masher, blend until smooth.
  3. Add milk, melted butter, sugar, eggs, vanilla extract, salt, cinnamon, and orange zest (if using). Beat until well combined and fluffy, about 2-3 minutes.
  4. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  5. Pour sweet potato mixture into the prepared baking dish. Spread evenly and smooth the top.
  6. In a medium bowl, combine chopped pecans, brown sugar, flour, melted butter, cinnamon, and a pinch of salt. Stir until crumbly.
  7. Sprinkle pecan crumble evenly over the sweet potato mixture. Press down lightly so it sticks.
  8. Bake for 30-35 minutes, until edges are set, center is puffed, and topping is golden brown.
  9. Let souffle cool for 5-10 minutes before serving.

Notes

For gluten-free, use almond or oat flour in the topping. For dairy-free, substitute coconut oil and non-dairy milk. Don’t overmix the souffle for best texture. Room temperature eggs help make it fluffy. You can assemble the souffle a day ahead and add topping before baking. If using canned sweet potatoes, drain well and reduce sugar. Walnuts or pumpkin seeds can replace pecans. For extra crunch, sprinkle fresh pecans before serving.

Nutrition

Keywords: sweet potato souffle, holiday side dish, Thanksgiving, Christmas, pecan topping, comfort food, easy recipe, casserole, Southern, vegetarian

Find it online: https://norasfoods.com/fluffy-sweet-potato-souffle-recipe-with-crunchy-pecan-topping-easy-holiday-side/