Sweet Potato Souffle

  • 4 medium-sized sweet potatoes (about 4 cups mashed)
  • ¼ cup sugar
  • ¼ cup light brown sugar, packed
  • 2 large eggs
  • ½ cup heavy cream
  • 4 Tbsp melted butter
  •  tsp vanilla extract
  • ½ tsp CWG pink Himalayan sea salt


  • 1 cup brown sugar, packed
  • ½ cup flour
  • 1 teaspoon ground cinnamon
  • couple pinches salt
  • ½ cup finely chopped pecans
  • 4 Tbsp softened butter


Sweet potatoes:

  • Preheat oven to 350°F. Lightly grease an 8x8 baking dish and set aside. Bake sweet potatoes at 350 degrees for abot 45 minutes or until soft inside. Peel skin and mash or, peel and chop sweet potatoes to boil (about 7 minutes, depending on the size). Drain well, return to the pot, and mash the potatoes. You should have around 4 cups of mashed sweet potatoes either way. Whisk granulated sugar, brown sugar, eggs, cream/milk, melted butter, vanilla and salt. Add the egg mixture and the mashed sweet potatoes to a large mixing bowl or the bowl of a food processor. Mix with a hand mixer (or process with a food processor) until the mixture is smooth and combined. Pour the potatoes into the baking dish.


  • Combine brown sugar, flour, cinnamon, salt, pecans and softened butter in a bowl and use your fingers to blend until well combined (it should resemble wet sand). Sprinkle the topping over the sweet potatoes and bake in the middle of the oven for 30-40 minutes, until the topping is golden brown.

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