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+ servings
sweet potato souffle on two plates
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5 from 1 vote

Sweet Potato Soufflé

A decadent sweet potato casserole flavored with cinnamon and sweetened with maple syrup. Filled with crunchy pecans and topped with perfectly toasted marshmallows. This is sure to become a favorite Thanksgiving side dish! 
Prep Time20 minutes
Cook Time45 minutes
Cooling Time for Sweet Potatoes30 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: American
Servings: 8 servings
Calories: 319kcal

Ingredients

  • 3 pounds sweet potatoes or yams peeled and sliced
  • ¼ cup unsalted butter
  • ¼ cup maple syrup
  • 1 tablespoon light brown sugar
  • ½ teaspoon cinnamon
  • ¾ cup chopped pecans
  • 1 large egg slightly beaten
  • 25 large marshmallows

Instructions

  • Peel and slice the sweet potatoes. Place them in a large pot and boil until tender, 10-12 minutes. Drain and return to the cooking pot or a large mixing bowl. Add butter, maple syrup, brown sugar and cinnamon. Mash until smooth. 
    Allow this mixture to cool for 30-45 minutes before adding the egg and pecans.
  • Preheat oven to 350°. Prepare an 8 x 8 inch square pan with cooking spray. 
  • Add the beaten egg and pecans to the sweet potato mash and mix until the egg is well incorporated. Bake for 45-50 minutes or until the soufflé is cooked through.  
  • Removed from the oven and gently nestle the marshmallows into the top of the baked soufflé. Return the soufflé to the oven for 5-8 minutes or until the marshmallows are golden brown. Keep a close eye on the marshmallows so that they don't burn. You can also place the dish in your toaster over and toast or broil the marshmallows until golden. 
    Serve immediately. Leftovers can be stored in the refrigerator for 3-5 days. 

Notes

Make Ahead:
Prepare the sweet potatoes and add them to your baking pan. Cover with aluminum foil and store in the refrigerator until you are ready to bake it. Add 5-10 minutes to the cooking time if starting with a cold casserole.  
 
If you need more, simply double the recipe and bake in a large rectangular baking pan. Bake for 50-55 minutes at 350°. 

Nutrition

Calories: 319kcal | Carbohydrates: 46g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 38mg | Sodium: 107mg | Potassium: 646mg | Fiber: 6g | Sugar: 16g | Vitamin A: 24345IU | Vitamin C: 4.2mg | Calcium: 74mg | Iron: 1.4mg