Sweet Potato Souffle
This has turned out to be a fall favorite. The original recipe had a lot of sugar. Because sweet potatoes are already sweet, the addition of sugar was overkill. Cooking the sweet potatoes whole makes it so simple. It can be made a day ahead and refrigerated until ready to cook. Keep in mind you may have to adjust cooking time.
Equipment
- Stand Mixer optional but helpful
Ingredients
- 4 -5 lbs sweet potatoes
- 1/2 cup butter, cut into pieces
- 4 large eggs
- 1/2 cup heavy whipping cream
- 1/2 tsp salt
Optional Add-ins
- 1/4 cup maple syrup
- 1/4 cup coconut sugar optional
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
Optional Toppings
- chopped pecans
- shredded coconut
Instructions
Preparing the Sweet Potatoes
- Place sweet potatoes in a large pot. Add enough water to cover. Cover pot with lid.
- Bring to boil. Lower heat slightly so water does not boil over. Continue cooking for 40 minutes or until sweet potatoes can be pierced with a fork.
- Carefully remove the sweet potatoes from the hot water.
- At this point, the skins will easily slip off the sweet potatoes. If need be, run under cool water until able to handle. Cut off the ends of the sweet potatoes and split skin down the center to remove skin.
Finishing the Casserole
- Preheat oven to 350 degrees. Butter 9x13 dish.
- Place sweet potatoes in a bowl of electric mixer. Carefully begin mixing. Raise up beaters and remove and discard the stringy portions from beaters. (This will give casserole a better texture.)
- Resume mixing, slowly adding butter pieces and heavy cream until butter is melted.
- Add eggs one a time mixing well after each addition.
- Add salt and any optional ingredients (vanilla or cinnamon). Mix.
- Place in prepared baking dish. Sprinkle on optional toppings if desired.
- Bake for approximately 30 minutes or until set and heated through.
Notes
Double the recipe for larger crowds, but keep in mind you may have to do it in separate batches.
Tried this recipe?Let us know how it was!