Sweet Potato Soufflé with Pecan Streusel Topping
This Sweet Potato Soufflé is a light, fluffy, and elegant holiday side dish topped with a buttery brown sugar pecan streusel. Unlike traditional sweet potato casserole, this version rises beautifully while baking, delivering a cloud-like texture with irresistible crunch. Perfect for Thanksgiving or Christmas!
Ingredients
- 2 lbs sweet potatoes, peeled and chopped into ¾-inch cubes (about 4 medium)
- 3 tbsp unsalted butter
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup packed light brown sugar
- 1/2 cup heavy cream
- 1 tsp ground cinnamon
- 1/4 tsp baking powder
- 3/4 cup toasted pecans, chopped
- 1/4 cup packed light brown sugar (for topping)
- 3 tbsp all-purpose flour
- 3 tbsp melted butter (for topping)
Instructions
- Melt 3 tablespoons butter in a medium saucepan over high heat. Add sweet potatoes and sauté 2–3 minutes. Add ½ cup water and salt, cover, and cook over low heat 15–20 minutes until tender. Stir occasionally, adding a splash more water if needed.
- Uncover and cook for 1–2 minutes on medium-high to evaporate excess liquid. Let cool completely before proceeding. (This step prevents a runny soufflé.)
- Preheat oven to 350°F (175°C). Grease an 8x8-inch baking dish. Add eggs, brown sugar, heavy cream, cinnamon, and baking powder to the cooled sweet potatoes. Beat with an electric mixer on high speed for 2 minutes until smooth and fluffy.
- In a small bowl, mix chopped toasted pecans, brown sugar, and flour. Add melted butter and stir until crumbly.
- Spread the sweet potato mixture evenly in the prepared dish. Sprinkle streusel evenly on top. Bake 30–40 minutes or until puffed slightly and golden brown.
- Cool on a wire rack for at least 10–15 minutes before serving. Serve warm or at room temperature.
Notes
Tip: Cook off all liquid from the sweet potatoes to avoid a runny base. Beat the mixture well for 2 minutes to incorporate air — that’s the secret to a perfectly fluffy soufflé.