Sweet Potato Soufflé with Toasted Marshmallow Topping

This is NOT your Grandma’s Sweet Potato Casserole! This Sweet Potato Soufflé is lighter and not too sweet. Topped with toasted marshmallow fluff!

One of my favorite things to do is reimagine dishes I grew up! I love to make them lighter. To use fresh ingredients instead of canned. Or, to make them more flavorful. This Sweet Potato Soufflé recipe was a chance for me to do just that!

I lightened it up, using less than half of the sugar that Sweet Potato Casserole calls for. I made it fresh, using fresh sweet potatoes instead of canned yams. And, I added a robust amount of earthy spices. That’s why I’m confident in the statement that this is NOT your Grandma’s Sweet Potato Casserole! 

Let’s talk about the topping. I chose to bake the pecans on top of the sweet potatoes to form a bit of a caramelized crust. THEN, I topped the whole thing with a jar of marshmallow fluff and quick broiled it to toast the top of the marshmallow, s’mores style. 

Oh, it’s good. So good. You don’t have to broil the marshmallow to toast it, but I would recommend trying. If you are the lucky owner of a kitchen torch, you can also use that to toast the marshmallow topping! 

This Sweet Potato Soufflé  is a wonderful Thanksgiving side dish. I typically make the turkey (either Smoked Turkey or Fried Turkey) and make a bunch of side dishes. Here are a few more Thanksgiving side dishes we love!

• Caramelized Onion and Bacon Mashed Potatoes
• Cream Cheese Corn Casserole with Green Chiles
• Instant Pot Green Beans
• Bacon Wrapped Green Beans
• Cranberry Pecan Brussels Sprouts Salad

I hope that you enjoy this delicious, lightened up sweet potato casserole! If you enjoyed it, make sure to leave me a comment. I love to hear from you! 

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Sweet Potato Soufflé with Toasted Marshmallow Topping

Yield: 9

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

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Ingredients

• 5 medium sweet potatoes, peeled and cubed
• ¼ cup butter, softened
• 2 eggs
• ½ cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• ½ cup milk
• pinch of salt
• Pecan Topping:
• 1 cup pecans, chopped
• ½ cup brown sugar
• ¼ cup flour
• ¼ cup butter, melted
• Marshmallow Topping:
• 1 7-ounce jar Marshmallow Fluff

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Place sweet potato cubes in a large pot. Just barely cover the sweet potatoes with water. Boil for 15 minutes, or until you can easily pierce with a fork. Drain and mash.
3. To the mashed sweet potatoes, add butter, eggs, brown sugar, vanilla, pumpkin pie spice, milk and salt. Stir to combine.
4. Grease a 2.3 quart pan and add sweet potato mixture. Smooth out to make an even surface.
5. Make the pecan topping. Combine pecans, softened butter, flour and brown sugar and mixture to coat the pecans. Spread it over the top of the sweet potatoes as even as you can.
6. Bake at 350 degrees Fahrenheit for about 40 minutes, or until you see the pecan topping start to brown.
7. Remove from the oven.
8. For marshmallow topping, place marshmallow fluff container in the microwave and microwave on high for 10-20 seconds to soften.
9. Turn on your oven broiler to high.
10. Spread the marshmallow fluff across the top of the casserole. Place in the oven on the top rack to toast the marshmallow under the broiler.
11. This can take anywhere from 20 seconds to 2 minutes. You will need to check it every 10-15 seconds. If you see areas starting to blacken, it's time to take it out! Please keep a careful eye on it.
12. Serve warm!

Notes

You can pre-make this and bake it right right before serving.

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