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Spoonful of Sweet Potato Souffle

Sweet Potato Souffle

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Our Sweet Potato Souffle is a must for the holiday season! Topped with a praline topping, this souffle is easy, unique and always a hit.
Course Side Dish
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8

Ingredients

  • 2 29 oz. cans Bruce’s Yams Cut Sweet Potatoes, drained and mashed
  • 1 tsp. vegetable seasoning
  • 1/4 cup evaporated milk
  • 1 whole egg
  • 2 tbs. unsalted butter melted
  • 1 tbs. bourbon

Praline topping:

  • 1 stick unsalted butter
  • 1/2 cup light brown sugar
  • 1/4 cup thick cream
  • 1/2 tsp. salt
  • 1/3 pecans

Instructions

  • Heat oven to 350°F.
  • Place Bruce’s Yams Cut Sweet Potatoes, vegetable seasoning, evaporate milk, egg, unsalted butter and bourbon in a mixing bowl and blend until creamy.
  • Transfer to a 2 quart baking dish and bake for 30 minutes or until heated through.
  • While the sweet potato mixture is baking, in a large saucepan combine the butter and brown sugar for the praline topping. Cook over medium heat until smooth.
  • Stir in the heavy cream and salt; bring to a boil. Simmer just until slightly thickened, about 2-3 minutes; remove from heat.
  • Spread the pecans on a rimmed baking sheet and toast for about 5 minutes, until they are lightly browned. Transfer pecans to a wooden cutting board and let them cool. Chop the nuts, stir them into the slightly cooled caramel and spoon over sweet potatoes.
  • Bake the sweet potato souffle with praline topping for an additional 10 minutes.