Name: Sweet Potato Soufflé
Prep time: 25 min
Total time: 60 min
Ingredients: 3 pounds sweet potatoes, peeled and cut into chunks; 1 cup old-fashioned rolled oats (see Tip); 0.5 cup chopped pecans; 0.5 cup packed light brown sugar, divided; 1 teaspoon salt, divided; 0.25 cup unsalted butter, melted; 0.5 cup evaporated milk; 2 large eggs; 1 teaspoon ground cinnamon

Sweet Potato Soufflé

5.0

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1 Review

This creamy sweet potato soufflé is complemented with a crunchy pecan-oat topping for a truly scrumptious side dish. The filling can be made up to five days ahead, so you just have to top it and bake it when it's time. Whip up this healthy sweet potato soufflé recipe for Thanksgiving or any other special occasion.

Julia Levy

Updated on August 6, 2021

Prep Time:

25 mins

Additional Time:

35 mins

Total Time:

1 hrs

Servings:

Yield:

8 cups

Nutrition Profile:

Gluten-Free Healthy Immunity High Fiber Soy-Free

Jump to Nutrition Facts

Ingredients

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

Directions

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.
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 (per serving)

203	Calories
9g	Fat
29g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 203
% Daily Value *
Total Carbohydrate 29g	11%
Dietary Fiber 4g	13%
Total Sugars 14g
Added Sugars 8g	16%
Protein 5g	9%
Total Fat 9g	11%
Saturated Fat 3g	16%
Cholesterol 42mg	14%
Vitamin A 13467IU	269%
Vitamin C 14mg	15%
Folate 13mcg	3%
Sodium 243mg	11%
Calcium 72mg	6%
Iron 1mg	6%
Magnesium 35mg	8%
Potassium 420mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.