Sweet Potato Souffle Pecan Streusel (Print-Friendly Version)

Bring a warm touch to your fall or Thanksgiving table with this sweet potato souffle featuring roasted sweet potatoes and a crisp, pecan-packed streusel. Light, fluffy, and sweet, it perfectly complements holiday roasts—definitely one to keep handy.

# Ingredients You’ll Need:

→ For the Sweet Potato Base

01 - 1/2 cup unsalted butter, room temperature (1 stick), plus 1 tablespoon for greasing
02 - 5 medium sweet potatoes (yielding 5 to 6 cups flesh)
03 - 2 large eggs, room temperature
04 - 1 cup granulated sugar or cane sugar
05 - 1 1/2 teaspoons pure vanilla extract
06 - 1/2 cup whole milk or unsweetened almond milk
07 - 1/8 teaspoon kosher salt

→ For the Pecan Streusel Topping

08 - 1 cup pecans, coarsely chopped
09 - 1 cup brown sugar or coconut sugar
10 - 1/2 cup all-purpose flour
11 - 1/4 cup unsalted butter, softened (1/2 stick)

# How to Make It:

01 - Preheat oven to 350°F. Poke sweet potatoes several times with a fork and arrange on a parchment or foil-lined baking sheet. Bake until a knife pierces easily, 60 to 75 minutes, turning after an hour and baking up to 15 minutes more as needed.
02 - Remove from oven and allow sweet potatoes to cool for 20 minutes. Keep oven on for later steps.
03 - Grease an 8x11-inch or 9x13-inch ovenproof casserole with 1 tablespoon butter. Set aside.
04 - Peel sweet potatoes and transfer flesh to a mixing bowl. Add the remaining 1/2 cup butter, eggs, granulated sugar, vanilla extract, milk, and kosher salt. Beat with a stand mixer or hand mixer until thoroughly combined.
05 - Spread the sweet potato mixture evenly into the prepared casserole dish.
06 - In a separate bowl, combine chopped pecans, brown sugar, flour, and 1/4 cup softened butter. Mix with a fork or fingertips until crumbly.
07 - Sprinkle streusel mixture evenly over the sweet potato base.
08 - Bake at 350°F for 40 minutes or until topping is golden brown and mixture is bubbling around the edges.
09 - Allow to cool slightly before serving warm.

# Extra Suggestions:

01 - Sweet potato base and topping can be assembled in advance and stored separately, refrigerated in airtight containers. Bake just before serving for optimal texture.
02 - Leftovers should be stored in an airtight container, refrigerated, and consumed within 3 days.

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