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Paula Deen Sweet Potato Soufflé Recipe

Paula Deen Sweet Potato Soufflé Recipe

This Paula Deen Sweet Potato Soufflé is a classic Southern side dish that tastes like a dessert. It features a creamy, fluffy sweet potato base topped with a crunchy, buttery pecan crust.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 10
Calories 380 kcal

Equipment

  • 9x13 Baking Dish
  • Large Mixing Bowl
  • Electric Hand Mixer
  • Measuring cups
  • Small Mixing Bowl
  • Mixing Spoon
  • Potato Masher
  • Oven Mitts

Ingredients
  

  • 3 cups Mashed Sweet Potatoes
  • 1 cup Granulated Sugar
  • 0.5 cup Softened Butter
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 0.33 cup Whole Milk
  • 0.25 tsp Salt
  • 1 cup Brown Sugar
  • 1 cup Chopped Pecans
  • 0.33 cup All-Purpose Flour
  • 0.33 cup Melted Butter

Instructions
 

  • Preheat your oven to 350 degrees F and grease a 9x13 inch baking dish.
  • In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, softened butter, eggs, vanilla, milk, and salt.
  • Beat with an electric hand mixer until the mixture is smooth and fluffy.
  • Pour the potato mixture into the prepared baking dish and spread it evenly.
  • In a separate small bowl, mix together the brown sugar, chopped pecans, flour, and melted butter.
  • Sprinkle the pecan topping evenly over the sweet potato mixture.
  • Bake for 45 minutes until the topping is golden brown and the soufflé is set.

Notes

For the best results, use fresh sweet potatoes that have been boiled and peeled. You can also prepare the base a day in advance and add the topping right before baking.
Keyword Paula Deen Sweet Potato Soufflé Recipe