Yield: 4 -6 Servings
Sweet Potato Soufflé
Light and fluffy whipped Sweet Potato Soufflé made with a crunchy, toasted pecan, brown sugar and cinnamon crumb topping is a must make holiday casserole!
Ingredients
Pecan Topping
- 1 cup all purpose flour
- 1 cup light brown sugar
- 1 tablespoon cinnamon
- ½ teaspoon salt
- 1 cup chopped pecans
- ½ cup 1 stick melted butter
Sweet Potato Soufflé
- 3 cups cooked and mashed sweet potatoes, about 3 medium sweet potatoes worth
- 4 tablespoons butter, softened or melted
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ½ teaspoon salt
- 1 large egg
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Instructions
- Preheat oven to 350°F. Grease a 9x9 casserole. (Or if doubling, grease a 9x13 casserole.) Set aside.
Pecan Topping:
- In a medium bowl, add flour, brown sugar, cinnamon and salt. Mix until just blended. Add pecans and toss until pecans are covered with flour mixture.
- Pour melted butter over pecan topping and stir until everything is blended. Don’t over mix, you want the pecan topping to be crumbly.
Sweet Potato Soufflé:
- In a medium size bowl, combine the mashed sweet potatoes, butter, vanilla, granulated sugar, brown sugar, salt and egg. You can mix this with a spoon, or beat it with a hand mixer to make it extra fluffy. I prefer beating it with a hand mixture to make sure you get lots of air into your sweet potato mixture.
- Pour sweet potato soufflé mixture into a buttered baking dish. Spread the pecan topping evenly over the top of the sweet potatoes.
- Bake in pre-heated oven on or 30 minutes, until top is golden brown. Let rest for 5 minutes (so casserole can set up a little) and serve warm!
Notes
Storage
- Store in an air-tight container for up to 5 days in the refrigerator.
- Reheat in the microwave when you're ready to eat. If you stored them in the original casserole dish, you can also just reheat them in the oven again.
- If you want to freeze this casserole, stop at step #5 (do not bake the casserole). Wrap the casserole tightly, and label and date the dish. You can store it in the freezer for up to 3 months. Move the casserole to the fridge the day before you want to bake it, to allow it to thaw. Then 30 minutes before you want to bake this casserole, set it on the counter to warm up. Then bake as directed!
Nutrition
Serving: 6, Calories: 656kcal, Carbohydrates: 93g, Protein: 7g, Fat: 31g, Saturated Fat: 12g, Polyunsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 536mg, Fiber: 5g, Sugar: 62g