Sweet Potato Souffle (One Pot)
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Quick and easy sweet potato souffle recipe, homemade with simple ingredients in one pot in 30 mins. Full of canned sweet potatoes, cinnamon, ginger and butter pecan topping.
This is a show stopper for the holidays! It’s creamy, crunchy, sweet, warm, and delectable on every level. It will quickly become a favorite of your family and guests. For more classic sweet potato recipes try this Sweet Potato Casserole (One Pan) or these Candied Sweet Potatoes (One Pot).
How To Make Fluffy Sweet Potato Souffle Recipe With Canned Sweet Potatoes?
- Add ingredients in baking dish- This includes sweet potatoes, butter, heavy cream, sugar, ginger, cinnamon, vanilla, eggs, flour, salt.
- Mash it– With a potato masher.
- Make topping– By mixing together brown sugar, flour, cinnamon powder, shredded coconut, pecans, butter.
- Sprinkle– On top of the sweet potato mixture.
- Bake– Until top is golden brown.
- Cool– Until it’s room temperature.
What Is The Difference Between Souffle And Casserole?
The major difference is the addition of eggs and flour in the souffle, making the texture fluffy, incredibly creamy, and velvety. A casserole typically does not usually contain eggs or flour and can be more chunky in texture.
How Do You Thicken Sweet Potato Souffle? Why Is My Casserole Soupy?
Simply add a little more flour or a little more mashed sweet potatoes to thicken it up. You can also bake uncovered longer to reduce excess liquid. It may be runny if you did not measure carefully. Make sure to use measuring cups and measuring spoons when adding the liquids so that it does not become soupy in the first place.
Can You Substitute Canned Sweet Potatoes For Fresh?
Yes, this recipe actually calls for canned mashed potatoes, but you can use either. Canned just saves a lot of time and effort because you don’t have to peel and boil the potatoes.
What Is The Difference Between Sweet Potatoes And Yams? Can They Be Used Interchangeably?
Yams are a starchy vegetable with a dark brown exterior and a dry, pale interior. Sweet Potatoes are a root vegetable and have a reddish/brown exterior, and can be a variety of colors inside. They are sweeter and smoother than yams. The terms are often used interchangeably these days in the U.S., but the vegetables are actually very different. I would not recommend using yams in place of sweet potatoes for this recipe.
Sweet Potato Souffle Topping
There are 2 popular toppings for this recipe.
The first is brown sugar and pecans. Combine the following ingredients to make this topping:
- 2/3 cup Brown sugar
- 2/3 cups All-purpose flour
- 1/2 tsp Cinnamon powder
- 2 tbsp Shredded coconut
- 1 cup Pecans, Toasted, Roughly chopped
- 1/3 cup Butter, Unsalted, Melted
The second is marshmallow and pecans. You can use the topping from above, and then add marshmallows towards the end so they don’t totally melt and burn.
Savory souffle– Add fresh herbs and seasonings such as smoked paprika, thyme, and sage, and even caramelized onions. Top with your favorite cheese like Gouda or Gruyere. This would be in place of all the sugar and sweet topping.
Vegetarian/Vegan Souffle– Use vegan butter and coconut cream instead of dairy.
Add other nuts– Such as roughly chopped pistachios, walnuts or almonds for even more crunch and flavor.
Try other extracts– Such as bourbon, almond, hazelnut, or maple.
Add other seasonings– Such as allspice or pumpkin pie seasoning to add even more warmth and depth of flavor.
Add marshmallows– For an even sweeter topping.
Add dried fruit– Such as raisins, cranberries or cherries.
Leave out the nuts– You can omit the nuts and use oats instead for a struesel type topping.
Make it gluten-free– Simply use your favorite gluten free flour in place of all-purpose flour.
Tips And Techniques
Canned sweet potatoes vs. Fresh sweet potatoes– Either can be used in this recipe. Fresh have to be boiled and mashed first, or leftover Mashed Sweet Potatoes (One Pot) can be used.
Don’t dig into it immediately– It needs some time to cool and set and become a bit thicker before serving.
Recipe can easily be doubled or halved– To serve a big or small crowd.
Adjust the amount of spices– Add more or less, based on your preference.
To make this souffle super creamy– Use heavy cream, half and half, or whole milk. I don’t recommend using fat free milk or 2% milk because it doesn’t make this casserole as creamy as I would like.
How do you know souffle is done baking? Bake uncovered at 350 degrees F for 20-30 minutes or until top is golden brown.
You can also use a blender to mash the potatoes– This recipe suggests using a potato masher, but a blender or food processor would work just as well to create an ultra creamy texture.
What size casserole dish to use? Bake this in a rectangle baking dish (Dimensions: 11×17).
Use a ziploc bag to make the topping– Because this makes the dish truly one pot, and makes for less clean-up. You can also mix it in a large bowl, if you prefer.
Spread mixture as evenly as possible on the souffle– Because then the topping will cook and crisp evenly.
Refrigerate– In a sealed container in the fridge for up to 3 days.
Freeze– I do not recommend freezing this because the nuts and topping will become soggy upon thawing.
Reheat– In the microwave or oven.
More One Pot Sweet Potato Recipes
- Instant Pot Sweet Potatoes (Baked Sweet Potatoes)
- Scalloped Sweet Potatoes (One Pan)
- Sweet Potato Hash (One Pan)
- Baked Sweet Potato Wedges (One Pan)
- Hasselback Sweet Potatoes (One Pan)
- Twice Baked Sweet Potatoes (One Pan)
- Baked Sweet Potato Fries (One Pan)
- Oven Roasted Sweet Potatoes (One Pan)
- Sweet Potato Soup (One Pot)
- Sweet Potato Chili (One Pot)
- Chicken Stuffed Sweet Potatoes (One Pan)
One Pot Sweet Potato Souffle
- 1 can Sweet potatoes, 29 oz. can, Drained, Mashed
- 1/3 cup Butter, Unsalted, Melted
- 1/3 cup Heavy cream, Or whole milk
- 1/3 cup Granulated sugar, Can add up to 3/4 cups but I find that very sweet
- 1/4 tsp Ginger powder
- 1/2 tsp Cinnamon powder
- 1 tsp Vanilla extract
- 2 Eggs, Large
- 2 tbsp All-purpose flour
- 1/2 tsp Salt
- In a rectangle baking dish (Dimensions: 11×17), add sweet potatoes, butter, heavy cream, sugar, ginger, cinnamon, vanilla, eggs, flour, salt.
- Mash everything together with a potato masher until all ingredients are combined and smooth.
- In a Ziploc bag or small mixing bowl, add brown sugar, flour, cinnamon powder, shredded coconut, pecans, butter and mix until you have a crumbly mixture.
- Sprinkle this topping on top of the sweet potato mixture as evenly as possible.
- Bake uncovered at 350 degrees F for 20-30 minutes or until top is golden brown.
- Remove from oven and let it cool at room temperature for 15-20 minutes to allow it to firm up slightly.
- Then, serve and enjoy.