Quick & Easy Sweet Potato Soufflé

Quick & Easy Sweet Potato Soufflé

Ready for something creamy, caramelized, and packed with flavor? Bring a taste of the South to your Thanksgiving table with this Southern Style Sweet Potato Soufflé. It's creamy, rich, and topped with a sweet, nutty pecan layer that pairs beautifully with savory mains. Made effortlessly in our Hell’s Kitchen™ 7.5 Qt Pot and 4 Qt Sauté Pan, this recipe is perfect for feeding a crowd and keeping the holiday stress low!

It might take about an hour to make, but we promise - this soufflé will surely get people asking for another plate. Without further ado, let’s make this holiday recipe a reality.

 

Ingredients:

  • 4 large sweet potatoes (about 2-3 lbs), peeled and cut into chunks
  • ½ cup unsalted butter, melted
  • ¾ cup granulated sugar
  • ½ cup heavy cream
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • Pinch of salt

Ingredients for pecan topping:

  • 1 cup chopped pecans
  • ½ cup all-purpose flour
  • 1 cup light brown sugar
  • ¼ cup unsalted butter, melted
  • 1 teaspoon cinnamon
  • Pinch of salt

Cooking instructions:

Prepare the sweet potatoes:

  • Preheat your oven to 350°F (175°C).
  • Boil the sweet potato chunks in the Hell’s Kitchen 7.5 Qt Pot for 15-20 minutes, or until fork-tender. Drain and let them cool slightly.
  • In the same pot, mash the sweet potatoes until smooth using a potato masher or hand mixer.

Make the sweet potato mixture:

  • Add the melted butter, sugar, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt to the mashed sweet potatoes. Mix thoroughly until smooth and creamy.
  • Taste the mixture and adjust spices or sweetness as desired.

Prepare the topping:

  • In a bowl, mix the chopped pecans, flour, brown sugar, melted butter, cinnamon, and salt until it forms a crumbly topping.

Assemble the soufflé:

  • Pour the sweet potato mixture into a Hell’s Kitchen 4 Qt Sauté Pan or an oven-safe baking dish. Smooth the top with a spatula.
  • Evenly sprinkle the pecan topping over the sweet potato mixture.

Bake:

  • Bake the soufflé for 35-40 minutes, or until the top is golden brown and crispy, and the sweet potato filling is set.

Serve:

  • Let the soufflé cool for a few minutes before serving. It’s the perfect balance of creamy sweet potatoes and crunchy, caramelized pecans.

As you gather around the table this Thanksgiving, let this Southern Style Sweet Potato Soufflé add warmth and flavor to your celebration. Its creamy, spiced filling and crunchy pecan topping create a comforting dish that perfectly complements any holiday spread. Whether you’re serving a large group or having an intimate family gathering, this easy-to-make recipe brings a touch of Southern charm to your meal with minimal prep time.

Enjoy the balance of sweet and savory in each bite, and savor the memories made with every spoonful! With Hell’s Kitchen 4 Qt Sauté Pan, you’re set for a holiday meal that’s worth the heat.

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