This sweet potato souffle with pecan topping recipe is a dish the holidays just can’t do without. When prepared properly, you will have your guests scraping the bottom of the dish and you may even catch one of them with their head buried in it to get the last of it! I promise! No kidding!
This souffle is a staple at our Thanksgiving and Christmas gatherings
The first time I tasted it, I knew I had to have this recipe. The only other kind of sweet potato souffle I had ever eaten was the kind with the marshmallow topping and it wasn’t my favorite dish. When I tasted this one at a family gathering I hesitated to try it, boy, am I glad I did. I knew I had to have the recipe, so I stalked the cook until she gave it to me! Without further ado, let’s get on with the recipe… I’ll give you the ingredients first then, tell you how I have perfected it over the years.
Unless you are feeding only 2-3 people, I’d say double or triple this recipe. I never use canned yams. Buy fresh sweet potatoes or yams and cook them. There’s a huge difference. I’ll give tips for selecting the right ones.
Sweet Potato Souffle Ingredients
3 cups cooked sweet potatoes
1 cup sugar
2 eggs beaten
1/2 stick margarine (melted)
1/2 cup milk
1 teaspoon vanilla
1/2 teaspoon salt
For the above recipe, you’ll need 4-5 sweet potatoes or yams. I avoid getting the large sweet potatoes, as they tend to be stringy. Look for the longer and skinnier, not the ones that are baseball sized.
Peel, slice into round 1/4 to 1/2 inch pieces (these boil faster) and boil until tender, then drain. Once boiled and cooled enough to handle, measure the sweet potatoes, put in a large bowl, and mash them until all chunks are gone. Add remaining ingredients and mix well.
The mixture consistency is not real soupy and not real dry. I have found by cooking it so much to be able to look at it and tell the correct consistency.
TIP: Make the night before and place in the refrigerator to sit. If you do this, you will have to bake it for a longer period of time because the mixture will go in the oven cold. (Add at least 30 minutes to bake time if it goes in cold.)
When ready to bake, preheat oven 350 degrees and prepare nut topping.
Nut Topping Ingredients
1/2 cup light brown sugar
1/3 cup plain flour
1/2 stick margarine – softened – do not microwave, let sit out to soften
1/2 cup chopped pecans
Combine light brown sugar with plain flour. Mix in SOFTENED butter. If you melt the butter in this step, you will make the topping soggy and sticky. I promise you, you don’t want a soggy-sticky topping. Add pecans and mix. Pour the sweet potato mixture in a baking dish. If you use this recipe without doubling it, place in a smaller baking dish, like an 8 x 4 possibly and 8×8.
If you double or triple it, you’ll need to decide on the size baking dish. You don’t want the mixture to be over 2 inches including the topping. If it is, it will take longer to bake. Once mixture is in the baking dish, evenly spread the nut topping over the top. It’s best to use your hands to do this step instead of trying to do it with a spoon. You want it get it evenly coated.
Normal baking time is 350 degrees for 35 minutes. If it goes in cold, or you make it larger, you may have to bake longer. You will be able to tell when you see the nut topping starting to brown.