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Sweet Potato Souffle

A soft and smooth dessert or side dish made from roasted then whipped sweet potatoes. It tastes very much like a crustless sweet potato pie.
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Prep Time 25 minutes
Cook Time 35 minutes
Roasting the Sweet Potatoes 45 minutes
Total Time 1 hour 45 minutes
Course Dessert, Side Dish
Cuisine American

Ingredients
  

  • 6 cups sweet potatoes, mashed can use canned or roast your own
  • 1½ cups white sugar
  • 1 cup butter, melted
  • 5 eggs
  • 1 tsp vanilla extract
  • 1 can evaporated milk 12 ounces

Crumb Topping

  • ½ cup melted butter
  • 1 cup brown sugar
  • 1 pinch salt
  • 1 tsp baking powder
  • 1 cup flour

Instructions
 

  • Start by prepping the sweet potatoes. TWO 29-ounce cans of sweet potatoes (we recommend the Princella brand) work or buy raw sweet potatoes in the produce section. Somewhere between 7-10 depending how big they are.
    **I roast them all, then whatever I don't need after the 6 cups, I store in the fridge to eat later. A little butter with cinnamon and sugar makes some sweet potato mash a great snack.
  • Roast your sweet potatoes -
    No need to scrub them. Poke each one with a fork to allow heat ventilation. Place straight onto the upper oven rack. Cook at 400° for 40 minutes. Poke each one with a fork to check for doneness. The smaller ones will finish first. Remove any that are done to a cooling rack. Check back every 5 minutes till they are done. They need to be soft enough to mash.
  • Peel the roasted potatoes or drain the canned potatoes and place in a mixing bowl. It helps if there are measurements on the side, so you know if you are at your 6 cups mark.
  • I suggest using an electric hand mixer or could use a potato masher to mash up the sweet potatoes.
  • Preheat the oven to 350 °.
    Add in the rest of the ingredients. Mix well till smooth.
  • Prep your baking dish by lightly spraying with olive oil.
    Pour into a 9x13 baking dish or into ramekins for individual servings.
  • Mix up the ingredients for the crumb topping. I use a fork and mix till well combined. Should be the consistency of wet sand.
  • Crumble evenly, in small pieces, over the top of the sweet potato filling.
  • Bake at 350° for 35-40 minutes. A knife or toothpick should come out clean. It will be the consistency of a pumpkin pie.
Keyword dessert, pie, side dish, souffle, sweet potatoes, Thanksgiving