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Sweet Potato Souffle with Brown Sugar Streusel

Sweet potato souffle with brown sugar streusel is a baked side dish with a creamy, lightly sweet potato base and a crisp pecan topping. Boiled sweet potatoes are mashed with butter, milk, and eggs, then baked until the topping is golden and the center reaches 160°F.
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Prep Time 20 minutes
Cook Time 55 minutes
Resting 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato souffle
  • 1 nonstick cooking spray
  • 3 lb sweet potatoes peeled and cut into 1-inch cubes
  • 10 cup water
  • 0.5 cup unsalted butter melted
  • 0.75 cup granulated sugar
  • 0.5 cup whole milk
  • 1 tsp vanilla extract
  • 0.5 tsp kosher salt
  • 2 eggs large, lightly beaten
For the brown sugar streusel
  • 1 cup light brown sugar packed
  • 0.5 cup all-purpose flour
  • 1 cup pecans chopped
  • 0.33 cup unsalted butter cold and cut into small pieces

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the sweet potato souffle
  1. Heat the oven to 350°F.
  2. Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Place the sweet potatoes and water in a 5-quart pot, bring to a boil, and cook for 15 to 20 minutes, until the potatoes are fork-tender.
  4. Drain the potatoes and mash them in the pot, then let them cool for 5 minutes.
  5. Stir in the melted butter, granulated sugar, milk, vanilla, and salt.
  6. Mix in the eggs until combined.
Make the streusel
  1. Combine the brown sugar, flour, and pecans in a medium bowl.
  2. Cut in the cold butter with a fork until crumbly.
Assemble and bake
  1. Spread the sweet potato mixture in the prepared dish and scatter the streusel evenly over the top.
  2. Bake for 30 to 35 minutes, until the topping is golden and the center reaches 160°F.
  3. Let the souffle rest for 10 minutes before serving.

Notes

For the smoothest base, mash the sweet potatoes while warm and let them cool for 5 minutes before adding the eggs. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a dairy-free version, use dairy-free butter and milk.