One of our all time favorites, this Sweet Potato Souffle is perfect for a holiday side dish; who needs marshmallows anyhow?
This Sweet Potato Souffle has been a part of our Thanksgiving tradition for 30 years. Sometimes I wonder why it isn’t called a dessert but it’s always been used as a side dish. While not a true souffle, it is a lighter version than many I have had.
When I was a kid, we knew only one sweet potato dish at Thanksgiving. Canned sweet potatoes were mashed a bit, some butter and brown sugar was added and then they were topped with marshmallows and baked til the top was browned. I admit it, I loved them, but as I matured, they started to seem almost sickly sweet.
Enter the Sweet Potato Souffle! More flavorful, not quite as sweet, and topped with a crunching topping that is so much better suited to the creamy potatoes underneath.
Goodbye marshmallows and hello crunch. I’ve not turned back once, this is our favorite for the holidays and everyone loves them!
PIN IT! ‘Sweet Potato Souffle’
Sweet Potato Souffle
For the Sweet Potatoes:
- 3 cups cooked mashed sweet potatoes
- ½ cup brown sugar; light or dark
- ½ tsp salt
- 2 eggs beaten
- ½ stick butter melted
- ½ cup milk
- 1 tsp vanilla
- 1 tsp orange concentrate
For the Streusel Topping:
- 4 Tbsp melted butter
- 4 Tbsp flour
- ⅔ cup brown sugar
- ⅔ cup nuts
- Mix all of sweet potato ingredients in a mixer til smooth.
- Put into a greased 9 X 13" casserole
- Crumble topping over top of potatoes.
- Bake at 350 degrees for 30 minutes