Sweet Potato Soufflé

Print Recipe

5 from 1 vote

Prep Time10

Cook Time35

Total Time45

Course: Dinner, Side Dish, vegetable

Cuisine: American

Keyword: sweet potato, sweet potato casserole, sweet potato souffle

Servings:

Calories: 246kcal

Equipment

Ingredients

4 Sweet Potatoes Large- Peeled and cut into 1 inch chunks
½ Cup Butter
½ Cup Milk
¾ Cup Brown Sugar
Pinch Salt
Non-Stick Cooking Spray or Butter To grease the pan
1 Cup Marshmallows Add more if you would like!
⅓ Cup Pecans Chopped
3 Tablespoons Honey

US Customary - Metric

Instructions

Preheat your oven to 375 degrees Fahrenheit.
Liberally spray or butter your baking dish so that the sweet potatoes do not stick to it after cooking.
Peel and cut sweet potatoes into 1-inch cubes.
Boil the sweet potatoes in a large pot of salted water for 15 minutes or until fork tender.
Drain water from the pot of sweet potatoes.
Mash the sweet potatoes using a potato masher. You can either mash the potatoes right in the pot or you can transfer them to a large mixing bowl and mash the potatoes in the bowl instead.
Add the butter and milk to the mashed sweet potatoes.
Add the brown sugar and a pinch of salt and stir well.
Pour the sweet potato mixture into the baking dish.
Top with marshmallows and pecans and then drizzle with honey.
Bake for 20 minutes, or until the marshmallows are lightly brown and starting to melt.
Remove from the oven and serve with your favorite main course! Enjoy!

Video

Notes

What is the difference between a souffle and a casserole?

Traditionally a souffle has a lighter and fluffier texture than a casserole does. This is usually due to the addition of eggs in a souffle. While I don't use eggs in my sweet potato souffle, the texture is light and fluffy, just as it would be with eggs.

Why is my sweet potato soufflé runny?

If the sweet potatoes were not cooked enough, they can release more water, which will make the sweet potato souffle runny. Also, if you don't drain enough of the water off after cooking the sweet potatoes, it will be runny.

Can a sweet potato soufflé be cooked ahead of time?

Yes! You can make it a couple of days ahead of time and when you are ready to eat, just put it in the oven at 375 degrees Fahrenheit and bake for about 30 minutes, or until it's warm throughout. If the marshmallow topping starts to get a little too brown, make a little tent out of aluminum foil to protect the topping and continue to bake until warm in the center.

Nutrition