Trisha Yearwood Sweet Potato Souffle
A fluffy, lightly sweetened casserole made with mashed sweet potatoes, spices, and a crunchy pecan streusel topping. Perfect for holidays or as a comforting side dish.
Ingredients
- 3 –4 large sweet potatoes peeled and cubed
- 1/2 cup granulated sugar or brown sugar
- 1/4 cup unsalted butter melted
- 2 large eggs
- 1/3 cup milk or cream
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Topping:
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 3 tbsp melted butter
Instructions
- Cook sweet potatoes: Boil or bake until tender, then mash.
- Mix base: Combine mashed sweet potatoes, sugar, butter, eggs, milk, vanilla, and spices. Beat until smooth.
- Prepare topping: Mix pecans, brown sugar, flour, and melted butter.
- Assemble: Spread sweet potato mixture into a greased baking dish. Sprinkle topping evenly.
- Bake: At 350°F (175°C) for 45–50 minutes, until set and topping is golden.
- Cool slightly before serving.
Notes
- Make-ahead: Prepare the base and topping separately; assemble before baking.
- Substitutions: Use maple syrup instead of sugar, or oats in the topping for a gluten-free version.
- Storage: Refrigerate leftovers for up to 3 days.