Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Sweet Potato Soufflé Recipe with Brown Sugar Topping
Good enough to be dessert! Try this at your next holiday gathering - there is no need for marshmallows.
Course
Side Dish
Cuisine
American
Keyword
autumn recipes, Sweet Potato Souffle Recipe, Sweet Potato Souffle with Brown Sugar Topping Recipe, Thanksgiving
Prep Time
20
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
55
minutes
minutes
Servings
12
servings
Calories
442
kcal
Author
Cultured Palate
Ingredients
Casserole
3
cups
mashed cooked sweet potatoes
1
cups
raw sugar
you may substitute sucanat or ¾ c. honey but decrease the amount of milk
½
teaspoon
salt
1
teaspoon
vanilla
2
eggs
¼
cups
butter
½
cups
milk
Topping:
1
cups
brown sugar
may substitute sucanat
⅓
cups
whole wheat flour
may substitute almond flour
1
cups
chopped nuts
¼
cups
melted butter
Instructions
Mix all casserole ingredients together and pour into a greased baking dish.
Mix the topping ingredients thoroughly and sprinkle over souffle. The mixture will be crumbly.
Bake at 350F for 35 minutes.
Enjoy!
Notes
Gluten Free Option:
Substitute almond flour for the flour
Other Healthy Options:
Substitute honey for the sugar - start with ¾ cup and decrease the milk to ¼ cup.
Substitute sucanat for the sugar and brown sugar in the topping.
Use a light colored, mild tasting honey so as not to overpower the taste of the sweet potatoes.
Use organic brown sugar for the brown sugar topping.
Turbinado sugar may be used in place of brown sugar in the brown sugar topping.
Sweet Potato Souffle can be doubled, tripled or quadrupled making it a great crowd pleaser! I normally double the topping - it makes the dish!
Nutrition
Calories:
442
kcal
|
Carbohydrates:
58
g
|
Protein:
6
g
|
Fat:
21
g
|
Saturated Fat:
6
g
|
Cholesterol:
49
mg
|
Sodium:
221
mg
|
Potassium:
365
mg
|
Fiber:
3
g
|
Sugar:
42
g
|
Vitamin A:
8685
IU
|
Vitamin C:
1.7
mg
|
Calcium:
76
mg
|
Iron:
1.5
mg