Carrot and Sweet Potato Soufflé

Fresh carrots and sweet potatoes are baked along with sugar and sweet spices and topped with a crunchy, nutty crumble. This carrot and sweet potato soufflé combines the creamy texture of a sweet potato pie with a subtly sweet carrot cake flavor. It’s part side dish, part dessert and 100% delicious.

What is Carrot and Sweet Potato Soufflé?

That was my question when this side dish was served at an Easter brunch back when I was a kid. This carrot and sweet potato casserole is a bit of a hybrid between a vegetable side and a dessert. It’s packed with a pound of fresh carrots plus a sweet potato. It’s sweetened and topped with pecans. It isn’t overly sweet so I wouldn’t categorize it as a dessert. I’d call this soufflé a “dessert appetizer”. The perfect side dish to eat after a savory meal that will give you a light sweet fix with the added benefit of veggie nutrients.

Variations of Carrot and Sweet Potato Soufflé

• Nuts: The nuts are combined with melted butter and sugar to create a crunchy topping. Any nut will do the trick so feel free to experiment but my favorites are pecans and/or walnuts in this recipe.
• Orange extract: Orange extract can be difficult to find in some grocery stores. I typically order it online because I use it for a ton of recipes. If you can’t find orange extract, you can replace it with a tablespoon of freshly grated orange zest. When you’re grating the orange zest, make sure not to include the white portion of the peel as that part can add a bitter taste.
• Cutting back on sugar? Substitute the sugar for about 3/4 cup maple syrup.
• Gluten-free: To make this carrot soufflé gluten free, simply swap the regular flour for a gluten-free 1-to-1 flour like my absolute favorite Bob’s Redmill 1-to-1 Baking flour.

Looking for more delicious side dish recipes?

• Portabella and Green Bean Casserole
• Instant Pot Thanksgiving Mashed Potatoes
• 10-Minute Walnut Cranberry Sauce

Ingredients

Soufflé

• cooking spray
• 1 pound carrots, peeled and sliced. To save time you can use a bag of cut and peeled baby carrots.
• 1 medium sweet potato, peeled and sliced
• 1/4 cup butter, melted
• 2 eggs
• 1/2 cup sugar or 3/4 cup real maple syrup
• 2 tablespoons all purpose flour. To make this gluten-free I use Bob’s Redmill 1-to-1 flour.
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon orange extract or about 1 tablespoon of grated orange zest. This ingredient is optional.
• 1/4 teaspoon salt
• 1/2 teaspoon nutmeg

Nut Topping

• 1/2 cup chopped nuts. I recommend walnuts and/or pecans.
• 2 tablespoons butter, melted
• 3 tablespoons brown sugar

Directions

• Preheat the oven to 350 degrees and lightly spray a 9-inch pie dish with cooking spray.
• Place the carrots and sweet potato slices in a medium pan and add just enough water to cover them. Cover and bring to a boil. Reduce heat and simmer about 20 minutes or until tender. Drain the water.
• Add the cooked carrots and sweet potato, melted butter, eggs, sugar, flour, baking powder, vanilla and orange extracts, salt and nutmeg to the blender and blend until thoroughly combined.
• Pour the mixture into a 9-inch pie dish and bake at 350 degrees for 40 minutes.
• To make the topping, mix the nut topping ingredients in a bowl. Spread evenly on top of the soufflé and bake for another 5-10 minutes at 350 degrees.