Sweet potato casserole is a true southern classic and although it is enjoyed year round, it is often considered a holiday dish. There is something very special about the combination of sweet potatoes with a crunchy topping and maybe something sweet to top it all off…
If you are wondering what the difference between a sweet potato casserole and a sweet potato soufflé is, it is all in the texture. A sweet potato casserole is made by mashing the potatoes along with the other ingredients, but the soufflé version of this classic is made by blending the sweet potatoes along with some butter, cream, warm spices and eggs to create a super light, smooth and creamy texture that elevates this dish to something spectacular.
Today, I am topping my sweet potato soufflé with a sweet, crunchy pecan streusel and a fabulously fluffy marshmallow meringue. Its a trio from heaven, but if you prefer something more simple, this dish can be enjoyed completely on its own without the streusel or the meringue. It’s nice to have options…
Let’s get started…
Begin by boiling 6 medium sweet potatoes or about 2 pounds of sweet potatoes that have been peeled and cubed until they are fork tender. While the potatoes are boiling, gather 1/2 cup of room temperature butter, 2 large eggs, 1/3 cup heavy cream, 1/4 cup of maple syrup, 1/3 cup of brown sugar, 2 teaspoons of vanilla extract, 1 teaspoon of ground cinnamon and 1/2 teaspoon of salt.
Once the potatoes are tender, combine all of the ingredients in a large food processor or high speed blender and blend until everything is smooth and fully incorporated. Transfer the sweet potato mixture into a buttered 2 1/2 quart baking dish. You can use any dish around this size. I am using my favorite Staub 10.5″ by 7.5″ deep dish, but you can use an oval or round dish as well.
As simple as the sweet potato soufflé layer was, the pecan streusel is just as easy. In a medium bowl, combine 1 1/4 cups of brown sugar, 3/4 cup of finely chopped pecans, 1/3 cup of all purpose flour, 1 teaspoon of ground cinnamon and 1/2 teaspoon of all spice with 5 tablespoons of melted butter.
Once you have a nice crumbly texture, sprinkle the mixture evenly over the entire soufflé…
Note: If you want to make this dish ahead, you can wrap it tightly with plastic wrap and chill it until you are ready to bake it.
When you are ready to enjoy this beautiful dish, bake the sweet potato soufflé in a 350 degree oven for about 40 minutes or until the pecan streusel topping is crunchy and golden brown.
To make the marshmallow meringue, combine 3 large egg whites, 3/4 cup of granulated sugar and 1/2 teaspoon of cream of tartar in a medium glass heat proof bowl. Place the bowl over a pot of simmering water and heat the egg white mixture until all of the granulated sugar has dissolved. Transfer the bowl onto a cutting board, add 1 teaspoon of vanilla extract and whip the egg white mixture until you have stiff, glossy peaks.
If you are interested in reading more about making this marshmallow meringue, check out my recipe here…
Once your sweet potato soufflé has been baked, it will need to cool slightly before adding the marshmallow meringue topping in order to prevent the meringue from melting. Once you are ready to add the meringue, you can either use a spoon to drop dollops over the soufflé or you could add it into a piping bag and pipe fancy swirls over the soufflé. Its really fun to play with!
If you want to make this dish extra fancy, you can brûlée the top to really bring out the swirls throughout this gorgeous marshmallow meringue. Whats more comforting and homey than a toasted marshmallow?
Look at those beautiful layers! A smooth, creamy layer of subtly sweet, airy sweet potatoes with a crunchy, nutty pecan streusel and big, fluffy swirls of marshmallow meringue… sweet potato soufflé perfection that will add something fabulous to any dinner table. Whether it is Thanksgiving, Christmas or Sunday dinner on the couch, this sweet potato soufflé is a classic, comfort dish for good reason.
Sweet Potato Soufflé with Pecan Streusel & Marshmallow Meringue
Ingredients
Sweet Potato Soufflé
- 6 medium sweet potatoes, peeled, cubed, boiled
- 1/2 cup of butter, softened
- 2 large eggs
- 1/3 cup of heavy cream
- 1/4 cup of maple syrup
- 1/3 cup of brown sugar
- 2 teaspoons of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of salt
Pecan Streusel
- 1 1/4 cups of brown sugar, packed
- 3/4 cup of pecans, finely chopped
- 1/3 cup of all purpose flour
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of all spice
- 5 tablespoons of butter, melted
Marshmallow Meringue
- 3 large egg whites
- 3/4 cup of granulated sugar
- 1/2 teaspoon of cream or tartar
- 1 teaspoon of vanilla extract
Instructions
Make the sweet potato soufflé...
- Peel 6 medium sweet potatoes and cut them into cubes
- Place the cubes into a large pot and cover the potatoes with cold water
- Place the pot over medium high heat, bring the water to a rolling boil and boil until the potatoes are fork tender
- Preheat the oven to 350 degrees
- Once the potatoes are fork tender, drain them and add them into a large bowl or the bowl of a high speed blender
- Add 1/2 cup of softened butter, 2 large eggs, 1/3 cup heavy cream, 1/4 cup of maple syrup, 1/3 cup of brown sugar, 2 teaspoons of vanilla extract, 1 teaspoon of ground cinnamon and 1/2 teaspoon of salt in with the potatoes
- Use an electric hand mixer or blender to whip the ingredients until smooth and very creamy
- Grease the interior of a 2 1/2 quart baking dish
- Transfer the sweet potato mixture into the prepared baking dish and smooth out evenly
Make the pecan streusel...
- In a small bowl combine 5 tablespoons of melted butter with 1 1/4 cup of brown sugar, 3/4 cup of finely chopped pecans, 1/3 cup of all purpose flour, 1 teaspoon of ground cinnamon and 1/2 teaspoon of all spice until crumbly
- Sprinkle the pecan topping over the surface of the sweet potatoes
- Bake in a 350 degree oven for about 40 minutes and then transfer the soufflé onto a cutting board to cool a bit before adding the marshmallow meringue
Make the marshmallow meringue...
- Start by combining 3 large egg whites, 3/4 cup of granulated sugar and 1/2 teaspoon of cream of tartar in a medium glass heat proof bowl
- Add 1 inch of water into a medium sauce pan and place over medium high heat
- Place the heat proof bowl over the saucepan
- Cook the egg white mixture over the simmer water in the saucepan beneath until the granulated sugar has fully dissolved into the egg whites
- Transfer the bowl onto a cutting board and add 1 teaspoon of vanilla extract
- Use an electric hand mixture to whip the mixture until stiff, glossy peaks have formed
- Spoon dollops of the marshmallow meringue onto the slightly cooled soufflé
- Brûlée the meringue (optional) and serve immediately
