Sweet Potato Soufflé
A delightful and comforting soufflé combining rich sweet potato flavors with a crunchy topping, perfect for gatherings or family dinners.
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.
Notes
Sweet Potato Soufflé can be served warm or at room temperature. For an extra touch, drizzle with maple syrup or serve with whipped cream. Can be stored in the refrigerator for up to 4 days, reheat at 350°F.