Sweet Potato Soufflé

Sweet Potato Soufflé

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From: Eatingwell.com, September 2019

This scrumptious sweet potato soufflé is sweet without being cloying like some sweet potato casseroles can be. A crunchy pecan-and-oat topping nicely complements the creamy sweet potatoes. The casserole requires just 25 minutes of active time to prepare, so you can whip it up for Thanksgiving without a lot of fuss. And the filling can also be made up to five days ahead, so you just have to top it and bake it when it's showtime. With a sweet potato soufflé that's so easy, there's no need to serve it just for the holidays—try it with oven-fried chicken and green beans for a healthy dinner with a Southern accent.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 3 pounds sweet potatoes, peeled and cut into chunks
  • 1 cup old-fashioned rolled oats (see Tip)
  • ½ cup chopped pecans
  • ½ cup packed light brown sugar, divided
  • 1 teaspoon salt, divided
  • ¼ cup unsalted butter, melted
  • ½ cup evaporated milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat an 11-by-7-inch baking dish with cooking spray. Place sweet potatoes in a large saucepan and add water to cover; bring to a boil over high heat. Reduce heat to medium to maintain a simmer; cook until the sweet potatoes are tender, about 16 minutes. Drain well. Place the sweet potatoes in a large bowl.
  2. Meanwhile, combine oats, pecans, 5 tablespoons brown sugar and ¼ teaspoon salt in a bowl. Stir in butter. Set aside.
  3. Add milk, eggs, cinnamon and the remaining 3 tablespoons brown sugar and ¾ teaspoon salt to the drained sweet potatoes. Beat with an electric mixer fitted with a whisk attachment on medium speed until smooth, about 2 minutes.
  4. Spoon the sweet potato mixture into the prepared baking dish; sprinkle evenly with the oat mixture. Bake until golden and bubbly around the edges, 30 to 40 minutes.
  • Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.
  • To make ahead: The sweet potato mixture (Steps 1 & 3) can be made up to 5 days ahead. Spoon the mixture into the prepared baking dish, cover and refrigerate. When ready to bake, remove the dish from the refrigerator and let stand for 30 minutes before topping and baking.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 203 calories; 9 g fat(3 g sat); 3 g fiber; 29 g carbohydrates; 5 g protein; 13 mcg folate; 42 mg cholesterol; 14 g sugars; 8 g added sugars; 13,467 IU vitamin A; 14 mg vitamin C; 72 mg calcium; 1 mg iron; 243 mg sodium; 420 mg potassium
  • Nutrition Bonus: Vitamin A (269% daily value), Vitamin C (23% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ fat, 1 starch, ½ other carbohydrate

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