Trisha Yearwood Sweet Potato Souffle is a great option if you are looking for a quick dessert recipe that is special.
In this blog, I will share with you a Trisha Yearwood Sweet Potato Souffle Recipe that is super delicious.
Made with the fusion of creamy, velvety sweet potatoes and a mouthwatering crumbly topping that adds a sweet crunch.
When it is cooked, it fills your kitchen with an aroma that will compel the sniffer to try this Sweet Potato Souffle. One that rips your senses and makes you look forward to the moment when you can finally take that first, heavenly bite.
Each spoonful is a consonance of flavours and textures, with the silky smooth sweet potato filling melting in your mouth and the crispy streusel adding an amusing contrast.
So why wait? overindulge yourself and your loved ones in the heavenly pleasure of Trisha Yearwood’s Sweet Potato Souffle.
How To Make Trisha Yearwood Sweet Potato Souffle
Why is Trisha Yearwood’s Sweet Potato Souffle truly special? because of its simplicity. With just a handful of ingredients, you can create a dessert that will wow your family and friends.
All you need are some tender sweet potatoes, butter, sugar, vanilla extract, eggs, and a few pantry staples. In no time, you’ll have a masterpiece that looks as good as it tastes.
Ingredients To Make Trisha Yearwood Sweet Potato Souffle
For The Souffle:
Butter (at room temperature) = 1/2 cup (approx 1 stick)
Sweet potatoes (medium size) = 5
Large eggs = 2
Granulated sugar = 1 cup
Vanilla extract = 1 1/2 teaspoons
Milk = 1/2 cup
Salt = 1 pinch
For The Topping:
Pecans (finely chopped) = 1 cup
Brown sugar (packed) = 1 cup
All-purpose flour = 1/2 cup
Butter (softened) = 1/4 cup
Step By Step Instructions To Make Trisha Yearwood Sweet Potato Souffle
Step 1
Preheat the oven to 350 degrees F. Prepare a 2 1/2-quart baking dish by Greasing it with butter.
Step 2
Poke the sweet potatoes all over with a fork, then place them on a foil-covered baking sheet.
Step 3
Bake the sweet potatoes for approx 1 hour, or until they are tender and easily pierced with a fork.
Step 4
Once the sweet potatoes have cooled enough to handle, peel off the skin and transfer the flesh to a large mixing bowl. Using a potato masher or fork, mash the sweet potatoes until they become smooth and free of lumps.
Step 5
add the eggs, sugar, butter, vanilla extract, milk, and salt. Ensure that all the ingredients are well combined by using an electric mixer or hand mixer. Mix until the mixture is smooth and evenly blended.
Step 6
Transfer the sweet potato mixture into it, spreading it evenly to create a smooth surface.
Step 7
For the topping, take a medium-sized bowl and combine the pecans, brown sugar, flour, and butter. Mix the ingredients thoroughly until a crumbly consistency is achieved.
Step 8
Spoon the topping mixture over the sweet potato mixture in the baking dish, creating an even layer that covers the entire surface.
Step 9
Place the baking dish in the preheated oven and bake for approximately 40 minutes, or until the casserole is slightly browned and the topping has crisped up.
Step 10
Once the casserole is done baking, remove it from the oven and allow it to rest for 5 minutes before serving. This will allow the flavours to meld together and the casserole to settle.
Step 11
Serve the Trisha Yearwood Sweet Potato Souffle warm, either as a standalone dessert or accompanied by a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
In Closing
I hope you enjoyed this recipe for Trisha Yearwood Sweet Potato Souffle. it’s a simple combination of flavours and textures- A true crowd-pleaser, that will leave everyone wanting more.
The process of making the Trisha Yearwood Sweet Potato Souffle is a joy in itself. When the time finally comes to serve the Trisha Yearwood Sweet Potato Souffle, you’ll witness the joy and delight on the faces of your loved ones.
Let its flavours transport you to a place of pure culinary bliss. Create memories around this dessert, and share the joy with your loved ones. Thanks For Reading!
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Trisha Yearwood Sweet Potato Souffle Recipe
Ingredients
For The Souffle:
- 1/2 cup Butter (at room temperature)
- 5 Sweet potatoes (medium size)
- 2 Large eggs
- 1 cup Granulated sugar
- 1 1/2 teaspoons Vanilla extract
- 1/2 cup Milk
- 1 pinch Salt
For The Topping:
- 1 cup Pecans (finely chopped)
- 1 cup Brown sugar (packed)
- 1/2 cup All-purpose flour
- 1/4 cup Butter (softened)
Instructions
- Preheat the oven to 350 degrees F. Prepare a 2 1/2-quart baking dish by Greasing it with butter.
- Poke the sweet potatoes all over with a fork, then place them on a foil-covered baking sheet.
- Bake the sweet potatoes for approx 1 hour, or until they are tender and easily pierced with a fork.
- Once the sweet potatoes have cooled enough to handle, peel off the skin and transfer the flesh to a large mixing bowl. Using a potato masher or fork, mash the sweet potatoes until they become smooth and free of lumps.
- add the eggs, sugar, butter, vanilla extract, milk, and salt. Ensure that all the ingredients are well combined by using an electric mixer or hand mixer. Mix until the mixture is smooth and evenly blended.
- Transfer the sweet potato mixture into it, spreading it evenly to create a smooth surface.
- For the topping, take a medium-sized bowl and combine the pecans, brown sugar, flour, and butter. Mix the ingredients thoroughly until a crumbly consistency is achieved.
- Spoon the topping mixture over the sweet potato mixture in the baking dish, creating an even layer that covers the entire surface.
- Place the baking dish in the preheated oven and bake for approximately 40 minutes, or until the casserole is slightly browned and the topping has crisped up.
- Once the casserole is done baking, remove it from the oven and allow it to rest for 5 minutes before serving. This will allow the flavours to meld together and the casserole to settle.
- Serve the Trisha Yearwood Sweet Potato Souffle warm, either as a standalone dessert or accompanied by a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
