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Trisha Yearwood Sweet Potato Souffle Recipe

Trisha Yearwood Sweet Potato Soufflé Recipe

Sweet potato soufflé is a great dish that I absolutely love, and Trisha Yearwood's recipe adds a charming twist to this classic favorite. You'll find it not only easy to prepare but also incredibly rewarding with its sweet and savory balance.Make sure to beat the sweet potatoes until they're perfectly smooth for the best texture. This dish is the perfect choice for both special occasions and casual dinners.
Prep Time25 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 55 minutes
Course: Dinner
Cuisine: American
Servings: 8

Ingredients

  • 4 cups Sweet Potatoes
  • 2 Eggs
  • 1 cup Granulated Sugar
  • 1/2 cup Milk
  • 1/3 cup Butter melted
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 1/2 cup Brown Sugar
  • 1/3 cup Flour
  • 1 cup Pecans chopped
  • 1/3 cup Butter melted

Instructions

  • Preheat your oven to 350 degrees Fahrenheit.
  • Prick the sweet potatoes with a fork and bake them for about 1 hour and 15 minutes, or until they are tender.
  • After the sweet potatoes have cooled a bit, scoop the flesh into a large mixing bowl.
  • Use an electric mixer to beat them until smooth and creamy.
  • Add eggs, granulated sugar, 1/2 cup of melted butter, milk, vanilla extract, and salt to the potatoes.
  • Mix everything well until fully combined.
  • Pour the sweet potato mixture into a greased baking dish, spreading it out evenly.
  • In a separate bowl, combine the brown sugar, flour, chopped pecans, and the remaining melted butter.
  • Sprinkle this topping evenly over the sweet potato mixture.
  • Bake the soufflé for 25 to 30 minutes.
  • If the top starts browning too quickly, cover it with foil during baking.