Ingredients
For the Soufflé:
- 5 large sweet potatoes (about 7 cups once mashed)
- 6 tablespoons unsalted butter, melted or at room temperature
- 2 large eggs
- ¼ cup granulated sugar
- ¼ cup maple syrup
- 1 tablespoon pure vanilla extract
- ½ teaspoon ground cinnamon (increase to 1 teaspoon if you LOVE cinnamon)
- ½ teaspoon kosher salt
- ¼ cup milk (1%)
For the Topping:
- ¼ cup unsalted butter
- 1 ¼ cups pecans, finely chopped
- ¼ cup flaked coconut (optional; unsweetened or sweetened)
- ½ cup packed brown sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon kosher salt
Instructions
- Preheat and Bake Sweet Potatoes: Preheat your oven to 425°F. Line a rimmed baking sheet with aluminum foil or parchment paper. Using a fork, poke holes in the sweet potatoes to allow steam to escape during baking. Place them on the prepared baking sheet and bake for 40 to 60 minutes, depending on their size, until tender when pierced with a fork. Remove from oven and set aside to cool.
- Prepare the Baking Dish: Reduce the oven temperature to 350°F. Coat a 9×13 inch or similar 2 ½ quart casserole dish with nonstick spray for easy release.
- Scoop and Mix Sweet Potato Filling: Once the sweet potatoes are cool enough to handle, peel off the skins and transfer the flesh into a large mixing bowl or the bowl of a stand mixer with a paddle attachment. Alternatively, an electric hand mixer can be used. Add melted butter, eggs, granulated sugar, maple syrup, vanilla extract, cinnamon, kosher salt, and milk. Beat until the mixture is smooth and well combined.
- Transfer to Baking Dish: Spoon the sweet potato mixture evenly into the prepared casserole dish, smoothing the top gently.
- Make the Topping: In a medium mixing bowl, melt the unsalted butter. Add chopped pecans, flaked coconut if using, brown sugar, flour, and kosher salt. Stir until all ingredients are evenly moistened and combined to form a crumbly streusel.
- Assemble and Bake: Evenly scatter the streusel topping over the sweet potato filling. Bake the souffle at 350°F for about 40 minutes, or until the topping is lightly browned and fragrant. Remove from oven and let rest for 5 minutes before serving warm.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in a baking dish in a 350°F oven or microwave until warmed through.
- Freezing: Freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Make Ahead: Prepare the filling and place it in the baking dish up to one day in advance. Prepare and refrigerate the topping separately. Cover and refrigerate until ready to bake. This dish can also be baked a day ahead and reheated at 350°F.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
