My Sweet Potato Souffle is a very popular recipe that’s only now making its way to deepfriedhoney.com. Previously, the recipe was in my holiday ebook, and I’m pretty sure this TikTok video is responsible for a huge chunk of the sales. I’m not a sweet potato fan, but I’ll pick the crumble topping off of this until it’s all gone if no one stops me.
Sweet Potato Souffle Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Sweet Potato Souffle recipe:
- Sweet potatoes, roasted pecans: The bread and butter of this recipe. I recommend getting evenly sized sweet potatoes so they all roast evenly. I use dry roasted unsalted pecan halves. Regular roasted works fine too. If you can’t find unsalted, then you’ll want to use unsalted butter for the crumble part of this Sweet Potato Souffle recipe.
- Granulated sugar, light brown sugar: Granulated sugar for the sweet potato part, light brown sugar for the pecan crumble. Dark brown sugar works fine, too. I find brown sugar is too heavy for the light texture we want in this Sweet Potato Souffle.
- Large eggs, salted butter, heavy cream: Eggs for structure and lift. Salted butter for flavor and texture. Heavy cream also for texture, and creaminess.
- Vanilla bean paste, ground cinnamon, ground ginger, nutmeg: Our flavorings! We want similar flavor to sweet potato pie, this Sweet Potato Souffle is a very autumn holiday table spread dish.
- All-purpose flour: Cant make the pecan crumble without flour! It’s what the butter melds with and turns into streusel.
How to Make Sweet Potato Souffle
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Sweet Potato Souffle recipe:
- Prepare for Sweet Potato Souffle. Preheat the oven to 350° F. Scrub your potatoes clean if you haven’t already and poke holes in them. Use the tip of a knife to score a line all the way around the middle of the sweet potatoes. Place the sweet potatoes on a baking sheet and bake in the oven for directly on the oven rack and bake until a knife pierces them easily: about an hour. Allow the potatoes to cool until you can handle them comfortably. Starting from the line you scored around the centers, peel the potatoes and use a pairing knife to remove any eyes or dark spots.
- Make the Sweet Potato Souffle. Push the potato flesh through a potato ricer into a large mixing bowl along with the beaten eggs, granulated sugar, melted butter, heavy cream, vanilla bean paste, ginger, and nutmeg. Use a hand mixer to whip everything together until well combined and fluffy. Spray a 8×8″ baking dish with nonstick spray. Pour the mixture into the baking dish and spread into an even layer, then set it aside while you make the crumble.
- Make the Pecan Crumble. In another mixing bowl, stir together the flour, pecans, sugar, and cinnamon with a fork. Add the butter and work it into the mixture with the fork or pastry cutter. You could also use your hands, pressing the butter into the flour with your fingertips as if you were making biscuits. Once there’s only a touch of dry flour remaining – if you can get it all incorporated, I’m afraid of you because I never can! – scatter the mixture evenly over the top of the potatoes.
- Bake and Enjoy. Bake in the 350°F oven for about 45 minutes, until fragrant and crumble is deeply browned on top. Serve the Sweet Potato Souffle warm!