This is the sweet potato casserole of your dreams! It starts with a cinnamon and vanilla-scented sweet potato souffle. Don’t worry; you don’t have to boil or bake the sweet potatoes if you don’t want to – canned sweet potatoes work, too! We’ll push them through a ricer or mash them up and load them with melted butter, half and half, cinnamon, vanilla, and eggs. But don’t let me forget to tell you about that jump lump streusel on top! I could honestly eat a basket full of that crunchy brown sugar-coated pecans. Serious question: does your family serve multiple potato dishes at the Thanksgiving table too? Mine needs a mashed sweet potato, preferably in casserole form. But my asiago and roasted garlic and cheddar mashed potatoes also have a clutch hold on them. Especially if I serve them with my homemade gravy. I’m tempted to make scalloped potatoes or my twice-baked potato casserole one of these years, but I know the disappointment that would ensue if we had a table without mashed potatoes! I know everyone has their favorite side dishes for Thanksgiving, but I have a feeling this one will become a family favorite for you too!
Ingredients for a homemade sweet potato souffle:
Sweet Potatoes: We’ll need almost two pounds of sweet potatoes. I like to use the kind with orange flesh so that the casserole has a vibrant orange hue.Butter: We’ll use the butter for both the sweet potato portion as well as the crumble topping. Both unsalted butter and salted will work for this recipe. I typically use salted butter to help balance the sweetness of the sweet potato mixture and crumb topping better.Half and Half: the half and half adds richness to the dish.Maple Syrup: the maple and brown sugar work together to add a bit of sweetness.Brown Sugar: we’ll use the brown sugar for both the casserole portion and the topping.Cinnamon: adding a pinch gives sweetness to this dessert-inspired casserole.Vanilla: you can use both vanilla extract and vanilla bean paste for this recipe. I personally prefer to use bean paste as the flavor is a bit richer, and the specks of vanilla make the casserole even more enjoyable!Kosher salt: cuts some of the sweetness from the ingredients.Large Eggs: will go into the souffle portion of the sweet potatoes. The protein in the eggs will help keep the souffle from being watery.All Purpose Flour: is used for the crumb topping.Pecans: we’ll use these for the pecan streusel topping. They add a nice crunch to the casserole.
How to make sweet potato souffle recipe:
Other Thanksgiving side dishes:
Garlic Butter Roasted Brussels SproutsHerb Roasted Thanksgiving TurkeyEven Better Jiffy Corn CasseroleCheesy Cheddar Broccoli PastaBest Herb Stuffing
Other sweet potato recipes:
How to Make Roasted Sweet PotatoesSweet Potato Casserole with Crunchy ToppingHomemade Sweet Potato MashAutumn Crisp Apple Sweet Potato SaladWinter Detox Moroccan Lentil Sweet Potato Soup
