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This brown sugar sweet potato soufflé is the perfect slightly sweet side dish to hold you over until dessert.

Brown Sugar Sweet Potato Soufflé

This brown sugar sweet potato soufflé is made with three pounds of nutrient and antioxidant-rich sweet potatoes. It has the consistency of a sweet potato pie but this unique side dish is subtly sweet.
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Course Side Dish
Cuisine American

Ingredients
  

Soufflé

  • cooking spray
  • 5 large sweet potatoes
  • ¼ cup butter melted
  • 2 eggs
  • 2 teaspoons vanilla extract Substitute for orange extract for a citrus flavor.
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg optional
  • ¾ cup brown sugar This makes a pretty sweet soufflé. Reduce the sugar to 1/2 cup for less sweet version.
  • 2 tablespoons flour I use a 1-to-1 gluten free baking powder to make this recipe gluten free.
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt

Topping

  • ½ chopped nuts I recommend walnuts or pecans or a mixture of both.
  • 4 tablespoons butter melted
  • ¼ cup brown sugar

Instructions
 

  • Preheat the oven to 425 degrees. Lightly spray the bottom and sides of the casserole dish with cooking spray. Poke holes in the sweet potatoes using a fork or a knife and place them on a parchment paper or foil-lined baking sheet. Bake at 425 degrees for 50 minutes or until tender. Remove them from the oven and allow them to cool to room temperature. Reduce oven temperature to 350 degrees.
  • Scoop the flesh from the sweet potatoes and add them to a blender or food processor. Add the melted butter, eggs, vanilla extract, spices and brown sugar and process until smooth. Combine the flour, baking powder and salt in a bowl and stir with a whisk. Add the dry ingredients to the blender and process for a few seconds to combine the wet and dry ingredients. If your blender or food processor isn't big enough to hold the entire mixture you can add all over the ingredients to a large mixing bowl. Stir with a large spoon or hand mixer and process the mixture in batches.
  • Pour the sweet potato mixture into the prepared baking dish and bake at 350 degrees for 50 minutes.
  • While the soufflé bakes, make the topping by combining the topping ingredients and stirring with a whisk.
  • Once the soufflé has cooked for 50 minutes, remove it from the oven and spread the topping evenly on top. Put the soufflé back in the oven and bake for another 5 minutes.

Notes

The blender or food processor creates a smooth consistency but feel free to use a hand mixer instead.
Keyword gluten free sweet potato casserole, sugar sweet potato souffle, sweet potato casserole, sweet potato side dish
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