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.

Julia Levy
Source: Eatingwell.com, September 2019

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Recipe Summary

active:
25 mins
total:
1 hr
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees 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.

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  • Meanwhile, combine oats, pecans, 5 tablespoons brown sugar and 1/4 teaspoon salt in a bowl. Stir in butter. Set aside.

  • Add milk, eggs, cinnamon and the remaining 3 tablespoons brown sugar and 3/4 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.

  • 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.

Tips

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 Facts

203 calories; protein 4.5g 9% DV; carbohydrates 28.9g 9% DV; dietary fiber 3.5g 14% DV; sugars 14.1g; fat 8.5g 13% DV; saturated fat 3.1g 15% DV; cholesterol 41.6mg 14% DV; vitamin a iu 13467.1IU 269% DV; vitamin c 13.7mg 23% DV; folate 13.4mcg 3% DV; calcium 71.7mg 7% DV; iron 1mg 6% DV; magnesium 34.9mg 13% DV; potassium 420.2mg 12% DV; sodium 243.2mg 10% DV; thiamin 0.1mg 14% DV; added sugar 8g.