This Maple Pecan Sweet Potato Soufflé is a delightful twist on a classic side dish, perfect for holiday gatherings or cozy autumn dinners. Its rich, fluffy texture and nutty, sweet topping make it a standout on any table, quickly becoming a family favorite.
Sweet potatoes are the star of this dish, providing natural sweetness and a creamy base. Pure maple syrup enhances that sweetness with a deep, rich flavor that’s distinctly autumnal. The unsalted butter adds richness and helps create a smooth texture. Whole milk lightens the mixture, making it airy and less dense. Vanilla extract adds a subtle warmth, complemented by the cinnamon and nutmeg which bring a cozy, spiced aroma. A pinch of salt balances the sweetness. The secret to the soufflé’s light texture is in the eggs; the whites are whipped to airy peaks before being folded in. Finally, pecans, brown sugar, and flour come together for a crunchy, caramelized topping.
This soufflé pairs beautifully with roasted meats like turkey or pork. Its sweetness complements savory dishes, making it a great addition to any dinner spread. For a dessert option, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Start by preheating your oven to 350°F and greasing a 9x9 inch baking dish. This ensures your soufflé won't stick and will come out easily once baked. Then, peel and cube your sweet potatoes. Get them boiling in a large pot of water until they're tender, which should take around 20 minutes. Once they’re done, drain them well to avoid a watery soufflé.
In a large bowl, mash the sweet potatoes until smooth, then stir in the maple syrup, melted butter, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until everything is well combined and the spices are evenly distributed.
Next, separate your eggs. In a clean bowl, beat the egg whites until stiff peaks form. This means the whites should stand up straight without collapsing. Gently fold the whites into the sweet potato mixture using a spatula. Be careful not to overmix; you want to keep the airiness intact.
Pour this mixture into your greased baking dish, smoothing out the top with a spatula. Now, mix the chopped pecans, brown sugar, and flour in a small bowl, and sprinkle this evenly over the soufflé.
Bake for 25-30 minutes. You'll know it's done when the topping is golden brown, and the soufflé is set yet still has a slight jiggle. Let it cool slightly before serving, which helps it firm up just a bit more.
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