Today I’m sharing probably my favorite fall sweet potato dessert: Sweet Potato Soufflé.
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I love sweet potatoes. My dog Chance does too. 🙂 If I don’t mix pumpkin purée into his food, I’ll bake up a batch of sweet potatoes and mix them in with brown rice, meat and veggies. I had an extra sweet potato left over from making this and gave him to him as a treat all mashed up in a bowl. Needless to say, he inhaled it.
This Sweet Potato Soufflé has a hint of nutmeg in the sweet potato mixture topped with a buttery coconut pecan topping… it’ll make you the rock star of the dessert table this fall!
I’ve made it every year for Thanksgiving since I can remember. Well, except for last year, but I was in the middle of moving. But I did bring this Cheesy Squash Casserole to my mom’s that’s always big hit so I was forgiven.
What’s your favorite sweet potato dessert?Print
Sweet Potato Soufflé with a buttery pecan coconut topping ~ a perfect fall dessert!
For the sweet potato mixture
- 3 cups cooked sweet potatoes, mashed
- 1 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2 large eggs, beaten lightly
- 2 tablespoons butter, melted
- 1 cup milk
- 1 teaspoon vanilla
For the topping:
- 1/3 cup butter, melted
- 1 cup light brown sugar
- 1/3 cup all-purpose flour
- 1 cup pecan pieces
- 1 cup shredded coconut
- Preheat your oven to 350 degrees F. Grease a 1-1/2 quart casserole dish or spray with cooking spray.
- In a large bowl, mix together sweet potatoes, sugar and nutmeg with a large spoon. Add eggs and salt. Stir well to combine. Add melted butter, milk and vanilla, stirring well to combine. Pour into greased casserole dish and bake for 35 minutes.
- Prepare your topping while the soufleé is baking: In a large bowl, combine light brown sugar, flour, pecans and coconut. Drizzle with melted butter and stir well to combine.
- Remove soufleé from oven after 35 minutes and top evenly with topping. Return to oven for an additional 20 minutes.