Melt-in-your-mouth sweet potato soufflé lays across squares of golden flakey puff pastry, topped with crunchy-sweet candied pecans and melting mini marshmallows. Your mouth will do a happy dance when you taste these truly yummy holiday snacks.
Sweet potato soufflé sounds like something you’d only find in a fancy French bistro, but it’s actually a warm & tasty comfort food that’s easy to make. It has the consistency of light and airy mashed potatoes. And just like mashed potatoes, this soufflé really shines when combined with other flavors.
What makes sweet potato casserole technically different is a single ingredient: eggs. The addition of eggs makes soufflé lighter and fluffier than its casserole cousin.
This type of pastry puff combination is often referred to like sweet potato pastries or sweet potato tarts. These all refer to a combination where the whole is greater than the sum of its parts. A sweet potato puff pastry is meant to deliver all its flavors and textures in the same bite.
With a yummy puff pastry filled with sweet potatoes, sugar, salt, butter, eggs, milk, and vanilla and topped with a filling of brown sugar, flour, butter, candied pecans, and marshmallows, this dessert can’t be beaten! Doesn’t that sound amazing?
HOW TO MAKE SWEET POTATO SOUFFLÉ
Lay puff pastry out to thaw for 30 minutes, until it unfolds easily.
In a large bowl combine sweet potatoes, granulated sugar, salt, butter, egg and egg white, milk, and vanilla to a bowl. Using a hand mixer, mix on medium-high speed till well blended and creamy.
In another bowl combine the candied pecan topping ingredients: the light brown sugar, all-purpose flour, candied pecans, and better.
Preheat oven to 400 degrees.
Once the puff pastry is thawed, unfold the pastry and using a pizza cutter, cut along the folded seams to make 3 long pieces. Then cut each long piece into 4ths. Making 12 rectangles per sheet.
Using a tablespoon, add a heaping tablespoon of sweet potato to each rectangle and smooth it out toward the edges.
Top it with the candied pecan topping or the mini marshmallows.
Bake at 400 degrees for 13-15 minutes, until marshmallows and pecan topping are toasted light brown.
WHAT IS SOUFFLÉ ?
Soufflé, in its original form, is an egg-based dish that fluffs up during cooking, resembling a small cake. Originating in France, the word soufflé means to breathe or blow. It is traditionally made into either sweet or savory dishes. This is a light and fluffy variation of a traditional soufflé with a texture resembling whipped mashed potatoes.
DO I NEED TO WORRY ABOUT SWEET POTATO SOUFFLÉ RISING OR FALLING?
If this were a classic movie with a fastidious French chef, the fear of soufflé collapsing at the slightest noise would be a major concern. But height is not a goal of our recipe – only flavor and texture. Feel free to clank around the kitchen as much as you need to while making this soufflé. There’s no fear of falling.
ARE SWEET POTATOES AND YAMS INTERCHANGEABLE?
Although the two are similar, and often mistaken for one another, there are distinct differences between sweet potatoes and yams: Color, consistency, and flavor. Sweet potatoes are usually brighter in color, have a higher moisture content, and are, as the name would suggest, sweeter. Although yams would technically work for this recipe, sweet potatoes have the nice orange color and the flavor notes you’re looking for.
The sweet potato filling can be made in advance as a time saver. Mix and prepare the filling of this recipe, then refrigerate it in an airtight container.
Cut the filling and topping in half if you do not want any leftovers.
The dough will roll out and cut easier if it is chilled. Keep the pastry as cold as possible (but not frozen) and it will be easier to make precise cuts.
MORE THANKSGIVING MEAL IDEAS
- Savory Roasted Turkey Recipe
- Best Soft Dinner Rolls
- Make Ahead Mashed Potatoes
- Old Fashioned Pumpkin Pie
- Turkey and Stuffing Casserole
- The Best Apple Pie Recipe
The next time you make this pastry, I would love to see it! Snap a picture and share it with me on Instagram using the hashtag #happymoneysaver and tagging me @happymoneysaver!
Sweet Potato Soufflé Puff Pastries
- 2- puff pastry sheets I used Pepperidge Farm Frozen Puff Pastry
- 1-29 oz can of sweet potatoes in syrup drained and mashed
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 stick butter melted
- 1 whole egg beaten
- 1 egg white
- 1/4 cup milk
- 1 tsp vanilla
Candied Pecan Topping
- 3/4 cup light brown sugar
- 1/2 cup all purpose flour
- 1 cup candied pecans
- 1/2 stick butter melted
- 1 cup mini marshmallows
- Lay puff pastry out to thaw for 30 minutes, until it unfolds easily.
- In a large bowl combine sweet potatoes, granulated sugar, salt, butter, egg and egg white, milk and vanilla to a bowl. Using a hand mixer, mix on medium-high speed till well blended and creamy.
- In another bowl combine the candied pecan topping ingredients: the light brown sugar, all purpose flour, candied pecans, and better.
- Preheat oven to 400.
- Once puff pastry is thawed, unfold the pastry and using a pizza cutter, cut along the folded seams to make 3 long pieces. Then cut each long piece into 4ths. Making 12 rectangles per sheet.
- Using a tablespoon, add a heaping tablespoon of sweet potato to each rectangle and smooth it out toward the edges.
- Top it with the candied pecan topping or the mini marshmallows.
- Bake at 400 degrees for 13-15 minutes. Till marshmallows and pecan topping are toasted light brown.