souffle dough

Sweet potato souffle with pecan caramel sauce

I get a little bored with the same old sweet potato dishes on Thanksgiving, don’t you? Instead of the sweet potato pie or casserole you have every year, try this recipe. It’s elegant, not hard to make (although it takes a little love and a little time) and your guests will be thankful you did.








It takes maybe 30-40 minutes to roast your own sweet potatoes rather than using the canned puree and there is a marked difference in the flavor. I didn’t add any seasoning to them before roasting. I put them on a sheet pan that was sprayed with cooking spray and roasted them flesh-side down at 400 degrees F until a fork could pierce them all the way through.


2 cups mashed sweet potato

5 TB butter

5 TB flour

5 cups whole milk

1/2 tsp salt

1 tsp cinnamon

5 large eggs, separated

1 oz sugar, plus one cup

1/2 cup water

1 cup chopped pecans

1 TB cream


In a 2-quart saucepan, add the butter and flour over medium-high heat. Whisk until the butter is melted. It will be bubbly. Add the milk and whisk to incorporate well. Add salt and cinnamon and continue whisking until the mixture thickens. It will thicken further upon standing. Remove from the heat and set aside.

In another 2-quart saucepan, add one cup sugar and water. Heat over medium heat, without stirring. Do not walk away from this! When the sugar turns a carmel color, add 1 cup of the white sauce and pecans. Whisk to combine. Allow to reduce until thickened somewhat. It will thicken further upon standing. Add the cream and stir in when you remove the pot from the heat. Set aside.

Preheat oven to 425 degrees F

Prepare a 6-cup souffle dish or a medium glass bowl by spraying with cooking spray. Whip egg whites until frothy, add the 1 oz sugar and continue whipping until firm peaks are achieved.

In a large bowl combine the sweet potato with the egg yolks and 2 cups of the white sauce. Slowly fold in the egg whites.

Place mixture in the baking dish (souffle dish) and bake for 10 minutes. Turn down the heat to 375 F and bake  for another 30-35 minutes until it only moves VERY slightly (not loose at all) when you take it out of the oven. It will continue to cook upon standing.





Using two forks back-to-back, gently open the center of the souffle and pour the caramel sauce into and over the top of the souffle. Serve immediately.



About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food And Travel Nation has won two news awards for content. Broadcasting LIVE each week, nationwide, on and stations around the country.

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We work late into the night on the research, production and presentation of Food and Travel Nation.  Sometimes that means working past dinner time, then realizing we haven't eaten.

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