Enriched with butter and eggs and spiked with warm spices, prepare to meet your new go-to holiday side dish. Roasting the sweet potatoes (instead of boiling) concentrates and deepens their flavors. It also allows you to prep the potatoes well in advance to free up valuable time and oven space on the big day.
| Level: | Easy |
| Total: | 2 hr |
| Active: | 20 hr |
| Yield: | 6 servings |
Ingredients
- 2 1/2 pounds sweet potatoes (about 3 large), scrubbed
- 2 large eggs, lightly beaten with a fork
- 3 tablespoons unsalted butter, melted plus more for the preparing the pan
- 2 tablespoons packed dark brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch of freshly grated nutmeg
- Freshly ground black pepper
- 1/4 cup coarsely chopped pecans
Instructions
- Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.
- Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg and pepper to taste. Whisk the mixture until smooth.
- Butter an 8-by-8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 289 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 6 g |
| Sugar | 13 g |
| Protein | 6 g |
| Cholesterol | 77 mg |
| Sodium | 443 mg |
Reviews
I have made this recipe for the last few years. My family love it and very easy to make.
Love this simple recipe, been a staple on our Thanksgiving table for a long time, I cook my sweet potatoes in the instapot and make this the night before Thanksgiving. I do add a layer of marshmallows on top of a layer of chopped pecans, the eggs in this make it puff up nicely like a soufflé so its not a heavy dish! The black pepper with ginger and nutmeg is a nice touch!! I’ve tried a few different recipes and everyone loves when I make this one!
Can this be made ahead and baked prior to serving? Or will it get to mushy? Thanks! (Trying to simplify tomorrow!!)
This was perfectly acceptable sweet potato souffle and easy to make. I think next time I’d like to add some orange for a twist and do a brown sugar, pecan crumble for the top instead of just pecans. (or marshmallows are always a treat)
Hello Everyone, My grandma in Austin, TX used to make this dish, with the marshmallows. I have one secret addition: Cointreau, an orange liqueur
Absolute favorite @ Thanksgiving. I blend the sweet potatoes in a food processor for extra smoothness and top it with marshmallows.
If I’m making a sweet potato casserole this is my go-to recipe. The kids who don’t eat my regular baked sweet potato will eat this and LOVE it!!
I made this for Thanksgiving and people have asked me to make it for Christmas. I did top it with the traditional marshmallows. I used a deep casserole dish, not a 9×13 pan…it stayed moist.
Made this for Thanksgiving Dinner. Turned out great and everyone loved it. I did follow the comments that suggested you double the brown sugar. I’ll definitely make it again.
I found this dish to be dry and lifeless.