Sweet Potato Soufflé is a delightful and comforting dish that brings a touch of sweetness to any meal. This recipe combines the rich flavors of sweet potatoes with a crunchy topping, making it perfect for gatherings or a special family dinner. With its warm, inviting aroma and creamy texture, Sweet Potato Soufflé is sure to become a favorite in your home.
Why Make This Recipe
There are many great reasons to make Sweet Potato Soufflé. First, it’s a delicious way to enjoy sweet potatoes, which are packed with nutrients and vitamins. This dish is also easy to prepare and can be made ahead of time, making it a great choice for busy cooks. Plus, the combination of flavors and textures—creamy sweet potatoes paired with a crunchy coconut-nut topping—makes every bite a treat.
How to Make Sweet Potato Soufflé
Making Sweet Potato Soufflé is simple and straightforward. Follow these easy steps, and you’ll have a delightful dish ready to impress your friends and family.
Ingredients
1 cup flaked coconut
1 cup packed brown sugar
1 cup chopped nuts
0.33 cup all-purpose flour
0.33 cup melted butter
3 cups cooked and mashed sweet potatoes
0.75 cup white sugar
0.5 cup milk
0.33 cup unsalted butter, softened
2 large eggs, beaten
1 teaspoon vanilla extract
Directions
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Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
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Make the topping: Mix coconut, brown sugar, nuts, flour, and melted butter together in a bowl until well combined.
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Make the sweet potatoes: In a large bowl, mix mashed sweet potatoes, sugar, milk, softened butter, beaten eggs, and vanilla until everything is well blended.
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Transfer the sweet potato mixture to a 2-quart oven-proof baking dish. Sprinkle the topping evenly over the potatoes.
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Bake in the preheated oven for about 30 to 35 minutes, or until the soufflé is set and the topping is golden brown.
How to Serve Sweet Potato Soufflé
Sweet Potato Soufflé can be served warm or at room temperature. It makes a great side dish for holiday meals, but it can also be enjoyed as a tasty main dish. For an extra touch, you can drizzle a bit of maple syrup on top or serve it with a dollop of whipped cream for dessert.
How to Store Sweet Potato Soufflé
After enjoying your Sweet Potato Soufflé, you may want to store leftovers. Allow the soufflé to cool completely, then cover it with plastic wrap or aluminum foil. Store it in the refrigerator for up to 4 days. To reheat, simply place it in the oven at 350 degrees F until warmed through.
Tips to Make Sweet Potato Soufflé
- Make sure the sweet potatoes are well mashed and smooth for the best texture.
- You can use fresh sweet potatoes or canned sweet potatoes for convenience.
- Feel free to adjust the sweetness by using less sugar or adding more if you like it sweeter.
- Experiment with different types of nuts or add spices like cinnamon or nutmeg to enhance the flavor.
Variation
If you’d like to change things up, consider adding mini marshmallows to the topping for a classic twist. You can also substitute pecans or almonds for the nuts for a different flavor profile.
FAQs
1. Can I make Sweet Potato Soufflé ahead of time?
Yes, you can prepare the sweet potato mixture and the topping separately, then combine and bake when you’re ready to serve.
2. Can I freeze Sweet Potato Soufflé?
Yes, you can freeze it before baking. Wrap it well and store it in the freezer for up to 2 months. When ready to bake, thaw it in the refrigerator overnight and then bake as directed.
3. What if I don’t have sweet potatoes?
You can substitute with canned pumpkin or butternut squash for a different but still delicious version of the soufflé. Just adjust the cooking time as needed.
Sweet Potato Soufflé
Ingredients
Topping
- 1 cup flaked coconut
- 1 cup packed brown sugar
- 1 cup chopped nuts
- 0.33 cup all-purpose flour
- 0.33 cup melted butter
Sweet Potato Mixture
- 3 cups cooked and mashed sweet potatoes
- 0.75 cup white sugar
- 0.5 cup milk
- 0.33 cup unsalted butter, softened
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
Instructions
Preparation
- Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
- Make the topping by mixing coconut, brown sugar, nuts, flour, and melted butter together in a bowl until well combined.
- In a large bowl, mix the mashed sweet potatoes, white sugar, milk, softened butter, beaten eggs, and vanilla until well blended.
- Transfer the sweet potato mixture to a 2-quart oven-proof baking dish and sprinkle the topping evenly over the potatoes.
Baking
- Bake in the preheated oven for about 30 to 35 minutes, or until the soufflé is set and the topping is golden brown.