Definitely Delicious Sweet Potato Souffle | Holiday Dessert That Steals The Show

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

mini marshmallows

🥗Healthier: toasted coconut flakes

💰Cheaper: regular marshmallows

Toasted coconut adds a crunchy texture and is a great alternative.

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and sunflower seeds are budget-friendly.

Preheat oven to 350°F (175°C).

Peel and chop sweet potatoes into chunks.

Boil sweet potatoes in salted water until tender, about 15-20 minutes.

Drain sweet potatoes and return to pot.

Add butter, brown sugar, milk, vanilla extract, eggs, cinnamon, nutmeg, salt, and black pepper to the sweet potatoes.

Mash the mixture until smooth and well combined.

Spread the sweet potato mixture evenly in a greased baking dish.

In a separate bowl, mix mini marshmallows and chopped pecans together.

Sprinkle the marshmallow-pecan mixture over the sweet potato layer.

Bake for 25-30 minutes, until the marshmallows are golden and bubbly.

Let cool for a few minutes before serving.

Cooking Techniques

Spice Level:

Allergens