Description
This whipped sweet potato souffle is a light and fluffy whipped sweet potato base, topped with butter, brown sugar, nut, and shredded coconut topping, then baked in the oven.
Ingredients
Units
Scale
Whipped Sweet Potato Base
- 4 large sweet potatoes (about 3 lbs or 1.5 kg)
- 1 stick of butter (113 grams or 4 ounces)
- 2 eggs
- 1/2 cup of milk
- 1/2 cup of brown sugar
- 1 tsp of vanilla extract
Walnut or Pecan Topping
- 1 1/2 cups chopped pecans or walnuts
- 1 1/2 cups shredded sweetened coconut flakes
- 1 stick of butter (113 grams or 4 ounces)
- 1/2 cup of brown sugar
Instructions
- Peel and chop sweet potatoes. Boil on the stovetop until tender.
- Drain sweet potatoes and add to a mixing bowl. Allow sweet potatoes to cool so the eggs don't curdle when mixed in.
- Add 1 stick of melted butter, 2 eggs, 1/2 cup brown sugar, 1/2 cup milk, and 1 tsp vanilla extract. Mix with a hand mixer until smooth. If needed, you can add more milk depending on the consistency of the sweet potato mixture. Pour the whipped sweet potato mixture into a 9" x 13" baking dish.
- Make the walnut topping: Add 1 stick of melted butter, 1/2 cup brown sugar, 1 1/2 cups of shredded coconut flakes, 1 1/2 cups of chopped pecans or walnuts to a bowl. Mix completely. Sprinkle the mixture evenly over the sweet potato layer.
- Bake at 350 ℉ (177 ℃) for about 30 minutes.
- Remove from the oven and allow to cool. Cut and serve.
Notes
- Pecan can be used in place of walnuts.
- The butter can be cut in half if wanting to lighten this up.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 432
- Sugar: 45 g
- Sodium: 146 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 53 mg
Keywords: sweet potato souffle, sweet potato dessert, southern sweet potato casserole, baked sweet potato souffle, whipped sweet potato souffle
