Description
A comforting and easy sweet potato souffle, perfect as a Thanksgiving side dish or a cozy fall meal.
Ingredients
Scale
- 2 pounds sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- Optional topping: Marshmallows or pecan streusel
Instructions
- Preheat your oven to 375°F (190°C).
- Boil or steam the sweet potatoes until very tender. Drain well.
- Mash the sweet potatoes until smooth.
- In a large bowl, cream together the softened butter and both sugars until light and fluffy.
- Beat in the eggs one at a time.
- Stir in the milk, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Fold in the mashed sweet potatoes until the mixture is smooth and evenly colored.
- Pour the mixture into a greased 1.5-quart baking dish.
- If using marshmallows, arrange them on top of the souffle. If using pecan streusel, sprinkle it evenly.
- Bake for 30-40 minutes, or until the souffle is set and lightly golden. For marshmallows, bake until they are puffed and golden brown.
- Let it cool slightly before serving.
Notes
- For a smoother souffle, you can use an electric mixer to combine the ingredients.
- Ensure sweet potatoes are completely drained to avoid a watery souffle.
- Baking time may vary depending on your oven.
- Serve warm.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 80mg