Sweet Potato Soufflé Recipe

Name: Sweet Potato Soufflé
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons (4 oz.) unsalted butter, softened, divided; 2 large eggs, lightly beaten; 3 1/2 cups mashed cooked sweet potatoes; 1/2 cup evaporated milk; 2 teaspoons kosher salt; 1 teaspoon vanilla extract; 1/2 teaspoon pumpkin pie spice; 1 cup packed light brown sugar, divided; 3 tablespoons unsweetened shredded coconut; 3 tablespoons all-purpose flour; 3 tablespoons chopped pecans

Servings: persons

8 tablespoons (4 oz.) unsalted butter, softened, divided
2 large eggs, lightly beaten
3 1/2 cups mashed cooked sweet potatoes
1/2 cup evaporated milk
2 teaspoons kosher salt
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
1 cup packed light brown sugar, divided
3 tablespoons unsweetened shredded coconut
3 tablespoons all-purpose flour
3 tablespoons chopped pecans

1
Preheat oven to 375u00b0F. Coat a 1-quart round souffle dish with 1 tablespoon of the butter. Microwave remaining 7 tablespoons butter in a small microwavable bowl on HIGH until melted, about 30 seconds. Let cool 3 minutes.
2
Stir together eggs, sweet potatoes, evaporated milk, salt, vanilla, pumpkin pie spice, 3/4 cup of the brown sugar, and 4 tablespoons of the melted butter in a large bowl until completely smooth. Pour batter into prepared souffle dish; bake in preheated oven until beginning to set, about 30 minutes.
3
Meanwhile, stir together coconut, flour, pecans, and remaining 1/4 cup brown sugar and 3 tablespoons melted butter in a bowl until just combined. (Mixture will still be clumpy and coarse.)
4
Remove souffle from oven; top evenly with coconut-flour mixture. Return to oven; bake at 375u00b0F until golden brown, about 30 minutes. Let cool slightly, about 10 minutes. Serve warm.

803

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 tablespoons (4 oz.) unsalted butter, softened, divided, 2 large eggs, lightly beaten, 3 1/2 cups mashed cooked sweet potatoes, 1/2 cup evaporated milk, and more.

Yes, Sweet Potato Soufflé falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato Soufflé

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