Jeannie’s Sweet Potato Souffle
From a Chef's Kitchen
Lush, luxurious and fluffy, this sweet potato souffle will become your new favorite side dish for Thanksgiving, Christmas or any holiday!
- butter or cooking spray for baking dish
- 4 pounds sweet potatoes (6-7 medium), peeled and cubed
- salt for cooking potatoes plus 1/4 teaspoon
- 1 stick unsalted butter
- 4 eggs (beaten)
- 1 cup sugar
- 1 cup whole milk
- 3 tablespoons self-rising flour
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon coconut extract
- ½ cup chopped pecans
- 2 tablespoons dark brown sugar (packed)
- ¼ teaspoon ground cinnamon
- Preheat oven to 350 degrees. Butter or spray a 13 x 9-inch baking dish. Set aside.
- Cook potatoes in salted water to cover until fork-tender, approximately 20-25 minutes. Melt butter in a large bowl. (I do this over the pot of potatoes but be careful to not let them boil over.) Drain well, then process through a food mill or potato ricer into the melted butter. Stir to blend.
- Whisk together eggs, sugar, milk, flour, extracts and 1/4 teaspoon salt until smooth. Add to bowl with potatoes and butter and stir well to combine.
- Transfer to prepared baking dish. Combine pecans, brown sugar and cinnamon in a small bowl. Sprinkle evenly over the top of the souffle. Bake for 1 hour or until puffed. Serve immediately.