Sweet Potato Souffle

Sweet Potato Souffle

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  • Prep Time


  • Total Time


  • Servings



  • 3

    pounds sweet potatoes, baked and still warm

  • 3

    tablespoons unsalted butter, softened

  • 2

    ounces cream cheese, room temperature

  • 3

    tablespoons light brown sugar

  • 3

    large eggs

  • Kosher salt and freshly ground black pepper

  • Topping:

  • ¾

    cup light brown sugar

  • ½

    cup chopped pecans

  • ¼

    cup all-purpose flour

  • 3

    tablespoons unsalted butter, cold, cubed

  • 5

    slices bacon, cooked and crumbled


Preheat the oven to 375 degrees F. Peel the sweet potatoes and add the flesh to a bowl. Beat in the butter using a hand mixer or a stand mixer with the whisk attachment until well combined. Beat in the cream cheese, brown sugar and eggs, adding one at a time. Taste and add salt and pepper as necessary. For the topping: Mix together the brown sugar, pecans, flour, butter and bacon in a separate bowl until it looks crumbly. Add the mixture to a deep-dish pie plate and bake until puffed and golden, 30 minutes. Let rest for 10 minutes before serving (the souffle will fall slightly).


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