| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 15 min |
| Cook: | 1 hr 40 min |
| Yield: | 8 servings |
Ingredients
- 1/2 cup butter (1 stick), at room temperature, plus more to grease pan
- 5 medium sweet potatoes
- 2 large eggs
- 1 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk
- Pinch of salt
- 1 cup finely chopped pecans
- 1 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1/4 cup butter (1/2 stick), softened
Instructions
- For the souffle: Preheat the oven to 350 degrees F. Grease a 2 1/2-quart baking dish with butter.
- Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, 1 hour. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.
- For the topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 566 |
| Total Fat | 28 g |
| Saturated Fat | 12 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 4 g |
| Sugar | 56 g |
| Protein | 5 g |
| Cholesterol | 94 mg |
| Sodium | 98 mg |
Reviews
This was good both hot and cold. I might try to put oats in the topping next. This is a must have.
This was a big hit and will definitely be a regular dish on Thanksgiving!
I have made this following the recipe and we love it. Over time, I’ve changed it a bit to our tastes. The recipe as-is is 5 stars, but I’ll list some of my modifications for anyone interested.
1. I use less sugar in the potatoes.
Half is still plenty. Sometimes I use honey or brown sugar instead of granulated. It really doesn’t need the full cup. (I still use the recommended amount of sugar for the topping).
2. My kids don’t like nuts. I love them, but usually omit. In their place, I add some oats, and we love the texture that gives the streusel topping. I eyeball measurements, and add more as needed.
3. I do sprinkle a little bit of cinnamon into the potatoes. Just a light sprinkle, maybe half a teaspoon.
We never had sweet potatoes at Thanksgiving growing up, but my kids request this dish every year. We don’t miss the marshmallows at all!
I have been making this sweet potato casserole for the past 2 years for my family. It is delicious, especially with the streusel type topping. If it’s too sweet, simply reduce the amount of sugar. We have a family member who has Diverticulitis and cannot eat nuts, so I only put the topping on half of the potatoes.
OMG! I have been making this recipe for quite a few years now, and it is a complete HIT!!! My family has always had the marshmallow sweet potato dish at the holidays, and no one really cared for it. Now, everyone loves this dish and eats sweet potatoes at the holidays, and takes home leftovers!! I can’t tell you how much I, and my family, love this dish. I also made Thanksgiving dinner for our lodge a few years ago and they went nuts over this dish!! I’ll probably be making it again for them next year! Trisha, honestly this is absolutely amazing!!! If anyone has not tried it, you have to try it! You’ll never go back!!
Way, way, way too sweet!
Just made this. It is wonderful! I made two small modifications for my family’s tastes. 1. I used dark brown sugar in the potatoes and for the topping. 2. I used only 3/4 cup of sugar in the potatoes, not a full cup. We have found most sweet potato casseroles to be too sweet, so I just automatically reduced the sugar somewhat and it was perfect.
This is the best sweet potato soufflé I’ve ever had. It was easy to make with everyday ingredients! We will have this at every holiday get together.
I must admit, I was a bit worried getting a recipe from The Food Network website. It’s only a handful of chefs I trust. I figured Trisha being a fellow southerner, she wouldn’t disappoint. And I was right. This dish is amazing. It’s day 2 and my husband is still talking about the sweet potato soufle. This will definitely be my go to for the holidays.
Fantastic!!! First time making this and it won’t be my last. Made this for Thanksgiving. I doubled everything and made extra topping. Omg it was devoured. Everyone loved it! I plan to make this for Christmas. Highly recommended. So good – yum