Sweet Potato Soufflé with Almond-Bacon Crumble

Sweet Potato Soufflé with Almond-Bacon Crumble is a luxurious twist on a holiday classic. This creamy, whipped sweet potato base is light and fluffy, with a subtle sweetness that’s perfectly balanced by a savory, crispy topping. This soufflé makes a memorable side dish, blending warmth, sweetness, and a bit of savory indulgence in every spoonful—ideal for special holiday gatherings.

Recipe - Waskom #706

Prep Time130 Minutes

Servings8

Cook Time50 Minutes

Ingredients

3 lbs medium sweet potatoes

5 large eggs, separated

1/2 cup evaporated milk

1/3 cup unsalted butter, melted

1/4 cup light brown sugar, packed

1 tsp pure vanilla extract

1/2 cup all purpose flour

1 tsp baking powder

1/2 tsp pumpkin pie spice

1/4 tsp salt

1/4 tsp cream of tartar

2 Tbs granulated sugar

1/2 tsp ground cinnamon

5 gingersnap cookies

3 Tbs sliced almonds

2 slices bacon, cooked

Directions

Preheat oven to 400° F. Pierce the potatoes with a fork. Bake for 1 hour or until tender. Remove from oven. Let set until cool enough to handle.
Peel the potatoes, and press through a ricer tool into a bowl. Using an electric mixer, combine the potatoes, egg yolks, milk, butter, brown sugar and vanilla. Mix until smooth. Add the flour, baking powder, pumpkin pie spice and salt. Continue mixing until thoroughly blended. Set aside.
Using an electric mixer fitted with the whisk attachment, add the egg whites to a clean bowl. Beat on low speed until foamy. Add cream of tartar. Beat until soft peaks form. With the machine running, gradually sprinkle in the granulated sugar and cinnamon. Beat until stiff glossy peaks form.
Butter a 1.5-quart to 2-quart oval or round baking dish. Stir 1/3 of the egg whites into the sweet potato mixture. Gently fold in the remaining egg whites.
Pour into the baking dish, and smooth the top. Place dish in the oven. Immediately reduce oven temperature to 375° F. Bake for 45 to 50 minutes, or until the top is puffed with the center set and not liquidy.
While baking, make the crumble by combining the cookies, almonds and bacon in a food processor. Pulse until ingredients resemble a fine crumble. Remove the soufflé from the oven. Scatter the crumble over the top.

Nutritional Information

Per Serving (1/2 cup): Calories: 380, Fat: 15 g (7 g Saturated Fat), Cholesterol: 145 mg, Sodium: 290 mg, Carbohydrates: 54 g, Fiber: 6 g, Protein: 10 g

130 minutes

Prep Time

50 minutes

Cook Time

Servings

Shop Ingredients

Makes 8 servings

3 lbs medium sweet potatoes

Not Available

5 large eggs, separated

Brookshire's Large White Eggs - 6 Each

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$2.09$0.35 each

1/2 cup evaporated milk

Carnation Evaporated Milk - 12 Fluid ounce

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$1.79 was $1.99$0.15/fl oz

1/3 cup unsalted butter, melted

Brookshire's Unsalted Butter, 4 Quarters - 4 Each

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$5.49 was $5.99$1.37 each

1/4 cup light brown sugar, packed

Brookshire's Pure Cane Light Brown Sugar - 2 Pound

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$2.49 was $2.79$1.25/lb

1 tsp pure vanilla extract

Not Available

1/2 cup all purpose flour

Not Available

1 tsp baking powder

Not Available

1/2 tsp pumpkin pie spice

McCormick Pumpkin Pie Spice - 1.12 Ounce

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$5.49 was $5.99$4.90/oz

1/4 tsp salt

Not Available

1/4 tsp cream of tartar

McCormick Cream Of Tartar - 1.5 Ounce

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$3.99 was $4.49$2.66/oz

2 Tbs granulated sugar

Imperial Sugar Pure Cane, Extra Fine Granulated - 4 Pound

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$3.79 was $4.29$0.95/lb

1/2 tsp ground cinnamon

That's Smart! Ground Cinnamon - 2 Ounce

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$1.49$0.75/oz

5 gingersnap cookies

Stauffer's SNAPS Ginger, 14oz Bag - 14 Ounce

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$3.79$0.27/oz

3 Tbs sliced almonds

Not Available

2 slices bacon, cooked

Not Available

Nutritional Information

Per Serving (1/2 cup): Calories: 380, Fat: 15 g (7 g Saturated Fat), Cholesterol: 145 mg, Sodium: 290 mg, Carbohydrates: 54 g, Fiber: 6 g, Protein: 10 g

Directions

Preheat oven to 400° F. Pierce the potatoes with a fork. Bake for 1 hour or until tender. Remove from oven. Let set until cool enough to handle.
Peel the potatoes, and press through a ricer tool into a bowl. Using an electric mixer, combine the potatoes, egg yolks, milk, butter, brown sugar and vanilla. Mix until smooth. Add the flour, baking powder, pumpkin pie spice and salt. Continue mixing until thoroughly blended. Set aside.
Using an electric mixer fitted with the whisk attachment, add the egg whites to a clean bowl. Beat on low speed until foamy. Add cream of tartar. Beat until soft peaks form. With the machine running, gradually sprinkle in the granulated sugar and cinnamon. Beat until stiff glossy peaks form.
Butter a 1.5-quart to 2-quart oval or round baking dish. Stir 1/3 of the egg whites into the sweet potato mixture. Gently fold in the remaining egg whites.
Pour into the baking dish, and smooth the top. Place dish in the oven. Immediately reduce oven temperature to 375° F. Bake for 45 to 50 minutes, or until the top is puffed with the center set and not liquidy.
While baking, make the crumble by combining the cookies, almonds and bacon in a food processor. Pulse until ingredients resemble a fine crumble. Remove the soufflé from the oven. Scatter the crumble over the top.