Description

This Easy Sweet Potato Soufflé is a classic, comforting side dish perfect for holiday meals or any cozy dinner. Featuring creamy mashed sweet potatoes blended with warm spices and bright orange zest, it’s topped with a crunchy pecan and brown sugar crumble. For an extra festive touch, mini marshmallows can be added during the last minutes of baking to create a delightful gooey finish.

Ingredients

Scale

Sweet Potato Base

12 medium sweet potatoes
2 cups white sugar
1 cup milk
1 cup butter, melted
2 tsp vanilla extract
4 large eggs, beaten
1 tsp salt
1 tsp cinnamon
½ tsp nutmeg
1 tsp orange zest

Topping

2 cups dark brown sugar
⅔ cup all-purpose flour
⅔ cup butter, melted
2 cups chopped pecans
½ cup mini marshmallows (optional, for the last 10 minutes of baking)

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 4-quart casserole dish to prevent sticking and make cleanup easier.
Cook and Mash Sweet Potatoes: Peel the sweet potatoes and boil them until tender. Once soft, mash them until smooth to create a creamy base for the soufflé.
Mix the Base Ingredients: In a large bowl, combine the mashed sweet potatoes with white sugar, milk, melted butter, vanilla extract, beaten eggs, salt, cinnamon, nutmeg, and orange zest. Mix well until smooth and evenly blended.
Assemble the Base: Spread the sweet potato mixture evenly into the prepared casserole dish, forming a smooth surface.
Prepare the Topping: In a separate bowl, mix together the dark brown sugar, all-purpose flour, melted butter, and chopped pecans until it forms a crumbly texture.
Add the Topping: Sprinkle the pecan mixture evenly over the sweet potato base in the casserole dish.
Bake the Soufflé: Bake uncovered in the preheated oven for 55 to 60 minutes, or until the topping is bubbly and golden brown.
Add Marshmallows (Optional): In the last 10 minutes of baking, sprinkle mini marshmallows over the top for a sweet, gooey, festive finish. Bake until marshmallows are melted and lightly browned.

Notes

For best texture, ensure sweet potatoes are fully cooked and mashed smoothly.
You can substitute pecans with walnuts if preferred.
The marshmallow topping is optional but adds a nostalgic, festive touch to the soufflé.
This dish can be prepared a day ahead; just add marshmallows before reheating.
To make it gluten-free, substitute all-purpose flour in the topping with a gluten-free flour blend.