The Best Sweet Potato Soufflé Recipe with Raisins, Coconut, and Pecan Oat Streusel Topping
Indulge in the cozy flavors of fall with our delectable Sweet Potato Soufflé recipe! Made from scratch using fresh sweet potatoes, this dish is a delightful blend of creamy sweetness, coconut, and plump raisins. And the pièce de résistance? A heavenly, crunchy pecan oat streusel topping that adds the perfect touch of texture and flavor. It's a mouthwatering autumn treat you won't be able to resist! Perfect for family meals or your Thanksgiving dinner. This tasty sweet side is sure to be a favorite at your holiday table.
Servings: 1 Casserole
Calories: 379kcal
Ingredients
Soufflé Sweet Potato Filling
- 6 medium to large Baked Sweet Potatoes
- 3 Eggs
- ½ cup Brown Sugar packed (light or dark)
- 1½ teaspoon Ground Cinnamon
- 1 teaspoon Vanilla Extract
- Pinch of Freshly Grated Nutmeg
- 1 cup Sweetened Flaked Coconut
- ½ cup Raisins
Crumble Streusel Topping
- ½ Brown Sugar packed
- ¼ cup All Purpose Flour
- 4 tablespoon Butter softened to room temperature
- ⅓ cup Oats I used steel cut, optional
- ½ cup Chopped Pecans
Instructions
- To Bake the Sweet Potatoes
- Pre-heat oven to 400°F (204°C)
- Wash the sweet potatoes and place on a parchment lined baking sheet. Pierce the potatoes once or twice with the sharp tip of a knife to vent. Bake 1 hour or until tender. To test, use an oven mit and gently squeeze the potatoes. Allow the potatoes to cook enough to handle, or to room temperature, and peel.
- The Soufflé Filling
- Preheat oven to 350°F (177°C)
- In a large mixing bowl, add the baked sweet potato filling and use an electric hand mixer to whip until creamy and fluffy. Next, add the eggs and use the hand mixer to combine. Then add the brown sugar, cinnamon, vanilla extract, nutmeg, coconut, and raisins. Mix just enough to combine.
- Transfer the sweet potato soufflé mixture to a baking dish and set aside.
- Prepare the Topping
- In a small bowl combine the brown sugar, all purpose flour, butter and oats together using the tines of a fork. Stir in pecans. Sprinkle the topping over the sweet potato soufflé filling.
- Bake the sweet potato soufflé for 45 minutes to 1 hour, until golden brown and heated through.
- Allow to cool slightly before serving.
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Notes
See the full post for more tips and serving suggestions.
If preferred, may use mini marshmallows as the topping in place of the pecan streusel.
I used a deep oval casserole dish for this recipe and no size could be found on the dish. A regular sized rectangle baking dish would work also.
The sweet potatoes may be baked the day before if needed. Whip them with a mixer and store in the refrigerator until needed for the filling and add the remaining ingredients.
Nutrition
Serving: 1 | Calories: 379kcal | Carbohydrates: 56g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Cholesterol: 85mg | Sodium: 140mg | Fiber: 6g | Sugar: 34g