Sweet Potato Souffle by Mark Sheraton

Sweet Potato Soufflé

Yield: 8 servings | Time: 2 hours



½ cup butter (1 stick), at room temperature, plus more to grease pan
5 medium sweet potatoes
2 large eggs
1 cup granulated sugar
1½ teaspoons vanilla extract
½ cup milk
pinch salt


1 cup finely chopped pecans
1 cup brown sugar, packed
½ cup all-purpose flour
ÂĽ cup butter (1/2 stick), softened

For the Soufflé

Step 1

Preheat the oven to 350 °F. Grease a 2½-quart baking dish with butter.

Step 2

Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, 1 hour.

Step 3

When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth.

Step 4

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

Step 1

In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined.

Step 2

Spoon the mixture over the sweet potatoes, making an even layer.

Step 3

Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.

Recipe Source: Trisha Yearwood via Food Network