Sweet Potato Souffle

Total Time:
1 hr 35 min
55 min
Inactive Prep:
10 min
30 min
8 servings


  • 3 pounds sweet potatoes, baked and still warm
  • 3 tablespoons unsalted butter, softened
  • 2 ounces cream cheese, room temperature
  • 3 tablespoons light brown sugar
  • 3 large eggs
  • Kosher salt and freshly ground black pepper
    • TOPPING:


      Preheat the oven to 375 degrees F.

      Peel the sweet potatoes and add the flesh to a bowl. Beat in the butter using a hand mixer or a stand mixer with the whisk attachment until well combined. Beat in the cream cheese, brown sugar and eggs, adding one at a time. Sprinkle with salt and pepper.

      For the topping: Mix together the brown sugar, pecans, flour, butter and bacon in a separate bowl until it looks crumbly.

      Add the mixture to a deep-dish pie plate and bake until puffed and golden, 30 minutes. Let rest for 10 minutes before serving (the souffle will fall slightly).