This is a family favorite served for the first time in 2016! I’m always playing with my side dish recipes but this one has already made it to the table several times. One of the best parts of this dish is that you can prep it all ahead of time and then just bake it the day of your dinner. Another great time saver for the holidays.
Just prep the dish through step 3. Wrap the dish in foil and refrigerate overnight. The next day, take it out of the fridge and let it come to room temperature (about 45 minutes) then bake per instructions. I promise adults and kids will love this one.
Bake this in a pretty casserole dish so you can serve it as is on the holiday table. That will save you another step and another dish to wash. If you are looking for other make ahead ideas for the holidays, try my make ahead Turkey & Mushroom gravy and my Cranberry Cherry Sauce. Both can be made a couple of days ahead of the meal saving you even more time and letting you enjoy the day too!
To get started, preheat the oven to 400 degrees F. Pierce all the potatoes and place on a baking sheet. Pierce with a fork to let steam escape during the cooking process. Bake for about one hour. Allow to cool before handling. (You can do this part in advance and refrigerate the potatoes until ready to use.)
Cut the potatoes and scoop out the potato flesh. Put that in a bowl and using a potato masher, mash until smooth. Mix in the butter, eggs, syrup, vanilla, cream and salt until completely combined.
Transfer the soufflé mixture to a greased 4-quart casserole dish (or tin foil pan if that is what you have). Smooth out the top.
For the Streusel Topping, combine the pecans, sugar, butter and salt in a small bowl. Sprinkle this on top of the potato mixture in casserole pan.
Preheat your oven to 350 degrees F. and bake the dish for 40 minutes until it is lightly browned. Cool for about 5 minutes before serving.
Here are other sweet potato side dishes to consider for the holidays:
Gremolata Stacked Sweet Potatoes
Nut and Seed Crusted Sweet Potato Rounds
Sweet Potato Souffle with Crunchy Streusel Topping
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
SOUFFLE
- 6 Sweet potatoes
- ½ Cup of softened butter
- 2 Large eggs, beaten
- ½ Cup of maple syrup
- 1 Tbsp. Vanilla extract
- ½ Cup Heavy cream
- Pinch of salt
STREUSEL TOPPING
- 1 Cup of chopped pecans
- ¾ Cup of packed brown sugar
- ¼ Cup of softened butter
- Pinch of Salt
Instructions
- Preheat the oven to 400 degrees. Pierce all the potatoes and place on a baking sheet. Pierce with a fork to let steam escape during the cooking process. Bake for about one hour. Allow to cool before handling. (You can do this part in advance and refrigerate the potatoes until ready to use.)
- Cut the potatoes and scoop out the potato flesh. Put that in a bowl and mash until smooth. Mix in the butter, eggs, syrup, vanilla, cream and salt until completely combined. Transfer the soufflé mixture to a greased 4-quart casserole dish (or tin foil pan if that is what you have). Smooth out the top.
- For the Streusel Topping, combine the pecans, sugar, butter and salt in a small bowl. Sprinkle this on top of the potato mixture in casserole pan.
- Preheat your oven to 350 degrees and bake dish for 40 minutes until it is lightly browned. Cool for about 5 minutes before serving.
