Sweet Potato Soufflé

Creamy, whipped sweet potatoes lightly sweetened and finished with a crunchy buttery pecan topping — a crowd-pleasing holiday side dish that's as easy as it is impressive.

Ingredients

Soufflé

• 3 cups mashed sweet potatoes (about 3–4 medium sweet potatoes)
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup milk or half-and-half
• 1/3 cup melted butter
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp CWG Go To Blend (or cinnamon/nutmeg)

Pecan Crumble Topping

• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 1/3 cup melted butter
• 1 cup chopped pecans

Instructions

1. Preheat oven to 350°F (175°C). Grease a 2-quart baking dish.
2. In a large bowl, combine mashed sweet potatoes, sugar, eggs, milk, melted butter, vanilla, salt, and CWG Go To Blend. Mix until smooth.
3. Pour into the prepared baking dish and smooth the top.
4. In a separate bowl, mix brown sugar, flour, melted butter, and chopped pecans until crumbly. Sprinkle evenly over the sweet potato mixture.
5. Bake for 30–40 minutes, until set and the topping is golden brown. Cool slightly before serving.

Tips & Variations

• Use canned sweet potatoes for convenience — just drain and mash well.
• Substitute walnuts for pecans if preferred.
• Assemble and refrigerate (unbaked) up to 24 hours ahead. Add topping and bake just before serving.
• Use a gluten-free flour blend in the topping for a gluten-free version.