Sweet Potato Souffle

A delicious sweet potato souffle with pecans and without marshmallows.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings

Calories 278kcal

Author Ashley C.

Ingredients

3 pounds sweet potatoes peeled and cubed
2 large eggs beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
4 tablespoons butter softened
1/2 cup milk
1/2 teaspoon vanilla extract
1 tablespoon brown sugar
1/2 cup chopped pecans

Instructions

Preheat the oven to 350 degrees F. Spray the inside of an 8-inch baking dish with cooking spray and set aside.
Place cubed sweet potatoes in a large pot, covering them with ½-inch to 1 inch of water (potatoes should be almost covered). Cook for 20-25 minutes over medium high heat until tender, then drain and mash.
In a large bowl, mix together the mashed sweet potatoes, eggs, cinnamon, ginger, salt, butter, milk and vanilla extract. Mix until smooth then transfer to the prepared baking dish, spreading them into an even layer.
Sprinkle the brown sugar and pecans evenly over the surface. Bake for 35-45 minutes, until the casserole is hot and browned around the edges.

Notes

Storing: Any leftovers must be cooled and placed in an airtight container. You can also tightly wrap the casserole dish in plastic wrap. It will stay fresh for 3-4 days.

Making Ahead: If you’d like to make this potato souffle recipe ahead of time, simply make the sweet potato base mixture and add it to a prepared casserole dish. Wrap tightly in plastic wrap and store in the fridge for up to 24 hours. Once ready to bake, add the topping and bake at 350F for 30-45 minutes or until warmed through and golden brown on the edges.

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