Sweet Potato Soufflé

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Sweet Potato Soufflé
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.
active:
25 mins
total:
1 hr
Servings:
12
Sweet Potato Soufflé

Ingredients

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.

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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.

Tips

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

Serving Size:
2/3 cup
Per Serving:
203 calories; protein 4.5g; carbohydrates 28.9g; dietary fiber 3.5g; sugars 14.1g; fat 8.5g; saturated fat 3.1g; cholesterol 41.6mg; vitamin a iu 13467.1IU; vitamin c 13.7mg; folate 13.4mcg; calcium 71.7mg; iron 1mg; magnesium 34.9mg; potassium 420.2mg; sodium 243.2mg; thiamin 0.1mg; added sugar 8g.
Exchanges:

1 1/2 fat, 1 starch, 1/2 other carbohydrate
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 02/03/2023
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