Candied Sweet Potato Souffle

This recipe has been passed down from my Grandma (Nana). She has always had a love for cooking and has various recipes published to show proof of her passion! This recipe will serve you well for Thanksgiving, Christmas, birthdays, and any holiday event. Candied Sweet Potato Souffle is comfort food for any occasion! This recipe includes quite a few ingredients, however, do not let that scare you away as this recipe is super easy and worth every bite. This dessert has been a staple in my home, and I am hopeful it will become one in yours as well.

As a child, I hated sweet potatoes and anything associated. Personally, I felt that sweet potatoes were more of a food for babies. I did not like the taste or consistency of a sweet potato. However, my Grandma (Nana), turned the traditional sweet potato casserole, into a candied dessert haven! Using my Nana's method, I now have my own love for sweet potatoes.

Ingredients

Filling

• 4 lbs of peeled sweet potatoes

• 2 eggs

• 1/2 cup of water

• 2 cups of brown sugar

• 1 teaspoon vanilla extract

• 1/2 cup of melted butter

• 1 teaspoon of salt

• 1/2 cup of heavy cream

Topping

• 1/2 flour

• 1/3 melted butter

• 1/2 cup of brown sugar

• 1 cup of chopped pecans

Notes

• Heavy cream can be substituted for milk.

• This recipe is for a 9x13 pan.

• Pecans can be substituted for cashews.

• Potatoes can be cooked in a slow cooker or pressure cooker.

• Sweet potatoes can be cut into cubes for a shorter boil time.

  • 1-inch sweet potato cubes should boil for 12-15 minutes.

  • 2-inch sweet potato cubes should boil for 20-25 minutes.

• If you have an air fryer, you can air fry at 350, please ensure the size of the air fryer you are using can accommodate the dish size.

Instructions

1. Boil whole sweet potatoes for 30-45 minutes or until the potato can be easily punctured with a fork. Drain potatoes and mash them. Preheat oven to 375.

2. Add eggs, vanilla, brown sugar salt, heavy cream, and 1/2 a cup of butter and mix until they are smooth.

3. Spread the mixture in the bottom of your greased baking dish. In this recipe, we are using a 9x13.

4. In another bowl, combine flour, brown sugar, melted butter, and pecans. Mix the ingredients together with a spoon (please note, we are lightly mixing so do not use a hand or electric mixer).

5. Spoon mixture over potatoes. For best results, the mixture should cover the potatoes entirely. Bake for 15-25 minutes until the top is caramelized. Serve immediately and enjoy!

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