Mohamed Shili This delicious sweet potato soufflé by Paula Deen is the ultimate comfort dish, perfect as a side or dessert. Creamy, sweet, and topped with a crunchy pecan crumble, it’s both simple to make and irresistibly indulgent. With flexible ingredients you likely have on hand, this easy recipe will quickly become a holiday favorite!
Recipe Ingredients:
- 3 cups cooked and mashed (from about 2 to 3 small baked potatoes) sweet potatoes
- 1 cup granulated sugar
- 3 beaten eggs
- 1/2 cup milk
- 12 tablespoons divided unsalted butter
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 cup packed light brown sugar
- 1/2 cup self-rising cake flour
- 1 cup chopped pecans
How To Make Sweet Potato Souffle?
- Preheat the oven and prepare the dish: Preheat your oven to 200°C / 400°F and lightly grease an 8-inch (20 cm) square baking dish.
- Mix the sweet potato base: In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, beaten eggs, milk, melted butter, vanilla extract, and salt. Stir until smooth and well combined.
- Pour the mixture: Transfer the sweet potato mixture into the prepared baking dish, spreading it out evenly.
- Prepare the topping: In a medium bowl, mix the brown sugar, cubed butter, self-rising flour, and chopped pecans. Use your fingers or a fork to combine the ingredients until a crumbly texture forms.
- Add the topping: Sprinkle the crumbly topping evenly over the sweet potato mixture.
- Bake and serve: Place the dish in the oven and bake for 20-25 minutes, or until the topping is golden brown. Let it cool for a few minutes before serving warm.
Recipe Tips:
- Bake the Sweet Potatoes for Better Flavor: Baking sweet potatoes instead of boiling helps bring out their natural sweetness and keeps the mixture from becoming watery.
- Use Softened Butter for the Topping: Ensure the butter is at room temperature for the topping to create a perfect crumbly texture.
- Don’t Skip Self-Rising Flour: The self-rising flour in the topping helps it bake into a light, crunchy layer. If you don’t have it, mix plain flour with a pinch of baking powder.
- Mix the Base Until Smooth: To avoid lumps in the soufflé, make sure the sweet potato mixture is thoroughly blended. Use a hand mixer or food processor for extra smoothness.
- Watch the Baking Time Closely: Keep an eye on the soufflé as it bakes. Remove it as soon as the topping turns golden brown to prevent it from drying out.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover sweet potato soufflé cool to room temperature. Cover it tightly with plastic wrap or transfer it to an airtight container. Refrigerate for up to 3 days.
- Freeze: Allow the soufflé to cool completely, then wrap it securely with foil or plastic wrap and place it in a freezer-safe container. Freeze for up to 2 months. To thaw, transfer it to the refrigerator overnight.
- Reheat: Place a portion on a microwave-safe plate, cover it lightly, and heat in 30-second intervals until warm.
Nutrition Facts
- Calories: 466.5 kcal
- Total Fat: 27.3g
- Saturated Fat: 11.5g
- Cholesterol: 64.5mg
- Sodium: 53.7mg
- Potassium: 93.1mg
- Total Carbohydrate: 46.7g
- Dietary Fiber: 0.8g
- Sugars: 35.8g
- Protein: 1.6g
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Paula Deen Sweet Potato Souffle
Description
This delicious sweet potato soufflé by Paula Deen is the ultimate comfort dish, perfect as a side or dessert. Creamy, sweet, and topped with a crunchy pecan crumble, it’s both simple to make and irresistibly indulgent. With flexible ingredients you likely have on hand, this easy recipe will quickly become a holiday favorite!
Ingredients
Instructions
- Preheat the oven and prepare the dish: Preheat your oven to 200°C / 400°F and lightly grease an 8-inch (20 cm) square baking dish.
- Mix the sweet potato base: In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, beaten eggs, milk, melted butter, vanilla extract, and salt. Stir until smooth and well combined.
- Pour the mixture: Transfer the sweet potato mixture into the prepared baking dish, spreading it out evenly.
- Prepare the topping: In a medium bowl, mix the brown sugar, cubed butter, self-rising flour, and chopped pecans. Use your fingers or a fork to combine the ingredients until a crumbly texture forms.
- Add the topping: Sprinkle the crumbly topping evenly over the sweet potato mixture.
- Bake and serve: Place the dish in the oven and bake for 20-25 minutes, or until the topping is golden brown. Let it cool for a few minutes before serving warm.
Notes
- Bake the Sweet Potatoes for Better Flavor: Baking sweet potatoes instead of boiling helps bring out their natural sweetness and keeps the mixture from becoming watery.
- Use Softened Butter for the Topping: Ensure the butter is at room temperature for the topping to create a perfect crumbly texture.
- Don’t Skip Self-Rising Flour: The self-rising flour in the topping helps it bake into a light, crunchy layer. If you don’t have it, mix plain flour with a pinch of baking powder.
- Mix the Base Until Smooth: To avoid lumps in the soufflé, make sure the sweet potato mixture is thoroughly blended. Use a hand mixer or food processor for extra smoothness.
- Watch the Baking Time Closely: Keep an eye on the soufflé as it bakes. Remove it as soon as the topping turns golden brown to prevent it from drying out.
Paula Deen Sweet Potato Souffle
