As the air turns crisp and the leaves shimmer in hues of gold and crimson, there’s nothing quite like the warmth of cooking to bring family and friends together. Our Sweet Potato Soufflé, topped with a crunchy pecan streusel, is the perfect star for your Autumn gatherings, harmonizing creamy sweetness with a satisfying crunch. This dish is not just a treat for the taste buds, but a celebration of seasonal flavors, family bonding, and culinary creativity.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Skill Level: Intermediate
Ingredients
- 4 large sweet potatoes (about 2 pounds), peeled and cubed
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
Pecan Streusel Topping
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans
- 1/4 cup unsalted butter, chilled and cubed
Instructions
- Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish and set aside.
- In a large pot, bring sweet potatoes to a boil and cook for 15 minutes, or until tender. Drain and allow to cool slightly.
- In a large mixing bowl, mash the sweet potatoes until smooth. Stir in melted butter, sugar, eggs, heavy cream, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Pour the sweet potato mixture into the prepared baking dish, spreading it out evenly.
- In a medium bowl, mix flour, brown sugar, and chopped pecans for the streusel topping. Add the chilled butter and use a fork or pastry cutter to combine until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over the sweet potato mixture.
- Bake in the preheated oven for 45 minutes, until the topping is golden brown and the soufflé is set.
- Allow to cool for 10 minutes before serving. Enjoy the warm, creamy center with a crunchy topping!
Helpful Tips
- You can prepare the sweet potato mixture a day ahead and refrigerate it. Just add the streusel topping and bake when ready.
- If you’re short on time, use canned sweet potatoes, but be sure to drain and mash them well.
- For a nut-free version, substitute chopped pecans with rolled oats.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15-20 minutes.
Pairings
This Sweet Potato Soufflé pairs wonderfully with roasted turkey, cranberry sauce, and a fresh green salad. For a beverage, consider serving it with a spiced apple cider or a glass of Chardonnay.
We hope this Sweet Potato Soufflé becomes a cherished addition to your seasonal celebrations. Don’t forget to share your delicious creations with us by using #ZynahzRecipes or tagging Zynahz on Instagram. We love hearing your feedback, so please leave a comment on our website www.zynahz.com. Lastly, stay connected with us by subscribing to our newsletter for the latest recipes and following Zynahz on social media. Enjoy every bite!
