With a rich and creamy sweet potato base and a crunchy, buttery pecan streusel topping, this salty-sweet Sweet Potato Soufflé is a decadent show-stopper that’ll have your Thanksgiving table swooning for more.


For the Sweet Potatoes:
  • 4 sweet potatoes, scrubbed clean
  • 8 tablespoons unsalted butter, melted
  • 1/2 cup light brown sugar
  • 1/3 cup evaporated milk
  • 3 large eggs, slightly beaten
  • 1 teaspoon pure vanilla extract
  • Scant 1/2 teaspoon Kosher salt
For the Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1/2 teaspoon Kosher salt
  • 6 tablespoons cold unsalted butter, cut into tiny cubes
  • 1 cup chopped pecans


  • Preheat oven to 400°. Coat sweet potatoes evenly with canola oil. On a rimmed baking sheet, roast sweet potatoes for 50 minutes, or until fork-tender. Remove from the oven and set aside until cool enough to handle.

  • Reduce the oven temperature to 350° and have ready a greased 9×13” casserole dish or a standard-sized Au gratin dish.

  • Cut a slit down the sweet potatoes lengthwise and remove the skins. Place the potatoes in a large mixing bowl and mash using a handheld mixer on medium-high speed. Then, add the melted butter, sugar, eggs, milk, vanilla, and salt and mix until well combined. Transfer the mixture to the casserole dish and spread evenly across the bottom.

  • To make the topping, add the flour, sugar, and salt to a medium-sized mixing bowl and stir to combine. Add the cold butter, and using a pastry blender or a fork, work the butter into the dry mixture until it resembles tiny, coarse peas and is well-blended. Stir in the pecans.

  • Add the topping evenly over the sweet potatoes and bake for 30 minutes. Allow to cool slightly, serve, and enjoy!

    Recipe fromtheanthonykitchen.com