Sweet Potato Soufflé: A Classic, Fluffy Holiday Side Dish

Sweet Potato Soufflé is a festive, comforting dish that’s ideal for holiday tables and special gatherings. Made with creamy mashed sweet potatoes, eggs, and a hint of warm spices, this soufflé is topped with a crunchy, buttery pecan topping that contrasts beautifully with the soft, fluffy interior. It’s sweet but not too sweet, perfectly balancing the natural flavor of the sweet potatoes with a hint of cinnamon and vanilla.

This dish has the elegance of a soufflé but with a homestyle feel, making it a crowd-pleaser that pairs wonderfully with savory holiday staples. Whether you’re preparing it for Thanksgiving or a cozy family dinner, this soufflé will make a delicious and memorable addition to your meal.

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Ingredients

Ingredient	Quantity
Sweet potatoes	4 large, peeled and cubed
Granulated sugar	1/2 cup
Brown sugar	1/4 cup, packed
Butter	1/2 cup (1 stick), melted
Eggs	2, room temperature
Milk	1/2 cup
Vanilla extract	1 teaspoon
Ground cinnamon	1/2 teaspoon
Salt	1/4 teaspoon

Pecan Topping:

Ingredient	Quantity
Brown sugar	1/2 cup, packed
All-purpose flour	1/3 cup
Pecans, chopped	1/2 cup
Butter	3 tablespoons, melted

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Equipment Needed

• Large saucepan
• Mixing bowls (one large, one medium)
• Potato masher or electric mixer
• Measuring cups and spoons
• 9×13-inch baking dish
• Rubber spatula

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Step-by-Step Instructions

Step 1: Prepare the Sweet Potatoes

1. Preheat the oven to 350°F (175°C) and grease the baking dish.
2. Place the cubed sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook for 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.
3. Drain the sweet potatoes and return them to the saucepan.

Step 2: Make the Soufflé Base

1. Using a potato masher or electric mixer, mash the sweet potatoes until they’re smooth and creamy with no lumps.
2. Add the granulated sugar, brown sugar, melted butter, eggs, milk, vanilla extract, cinnamon, and salt to the mashed sweet potatoes. Mix until everything is well combined and smooth.
3. Pour the sweet potato mixture into the prepared baking dish, spreading it out evenly with a rubber spatula.

Step 3: Make the Pecan Topping

1. In a medium bowl, combine the brown sugar, flour, and chopped pecans.
2. Pour the melted butter over the dry ingredients and mix until the topping resembles coarse crumbs.
3. Sprinkle the topping evenly over the sweet potato mixture in the baking dish.

Step 4: Bake the Soufflé

1. Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the soufflé is slightly puffed and the topping is golden brown and crisp.
2. Let the soufflé cool for a few minutes before serving. The dish will firm up slightly as it cools.

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Tips and Variations

• Choosing Sweet Potatoes: Look for medium to large, firm sweet potatoes with smooth skin. Orange-fleshed varieties, like Beauregard or Garnet, provide the best sweetness and texture.
• Make it Nut-Free: If you prefer a nut-free option, substitute the pecan topping with a streusel made of rolled oats, brown sugar, and butter.
• Add Spices: For a warmer flavor profile, add a pinch of nutmeg or ground ginger to the sweet potato mixture.
• For Extra Creaminess: Substitute half of the milk with heavy cream for an even richer soufflé texture.

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Serving Suggestions

Sweet Potato Soufflé is a beautiful side dish that pairs well with savory items like roasted turkey, glazed ham, or even a herb-crusted roast. The sweetness of the soufflé complements these proteins, balancing their savory notes with a touch of warmth and spice. A drizzle of maple syrup on top adds a lovely finish, or a sprinkle of extra cinnamon for a fragrant, seasonal touch.

For a classic holiday presentation, serve it in the baking dish straight from the oven, allowing guests to scoop their own portions. If you want to elevate the dish’s appearance, garnish it with a few whole toasted pecans or a dusting of powdered sugar before serving.

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Pairings

The sweetness of this soufflé pairs wonderfully with crisp, dry wines like Chardonnay or Riesling, which balance the richness of the sweet potatoes and topping. For non-alcoholic options, serve with a warm spiced tea or cider, which complements the cinnamon and enhances the cozy feel of the dish.

If you’re serving this as part of a holiday meal, a sparkling apple cider is also an excellent pairing. The light bubbles and sweetness of the cider balance the soufflé’s warm flavors, making it a festive choice.

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Storage and Reheating

To store leftovers, cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. If you want to freeze the soufflé, wrap it in several layers of plastic wrap and foil, then store it in a freezer-safe container for up to 1 month.

For reheating, warm individual portions in the microwave or place the entire baking dish in a preheated 350°F (175°C) oven for about 15-20 minutes until heated through. Reheating in the oven will help retain the crispiness of the pecan topping, keeping the dish as delicious as when it was first baked.

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Nutritional Information

Per Serving (based on 10 servings):

• Calories: 320 kcal
• Fat: 16g
• Carbohydrates: 42g
• Protein: 3g
• Allergens: Contains dairy, nuts, and gluten.

Nutrition information is automatically calculated and should only be used as an approximation.

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Conclusion

This Sweet Potato Soufflé with Pecan Topping is an irresistible dish that will quickly become a favorite on your holiday menu. With its fluffy texture, warm spices, and sweet crunch from the topping, it’s an ideal side that brings the comforting flavors of fall to the table. Try this recipe at your next gathering, and enjoy how well it complements both savory and sweet dishes alike!

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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: Serves 10