Grateful Heart Thanksgiving Sweet Potato Soufflé

There is something beautiful about Thanksgiving food. It isn’t simply what fills the plate, but the people gathered around it, the stories remembered, and those quiet little blessings we sometimes forget to count. This classic holiday side brings warm spices, maple sweetness and a golden pecan crumble to the table.

Ingredients

• Sweet potato filling: 4 cups cooked and mashed sweet potatoes
• Sweet potato filling: ½ cup unsalted butter, melted
• Sweet potato filling: ⅓ cup pure maple syrup
• Sweet potato filling: ¼ cup light brown sugar, packed
• Sweet potato filling: ½ cup whole milk
• Sweet potato filling: 2 large eggs, lightly beaten
• Sweet potato filling: 2 teaspoons pure vanilla extract
• Sweet potato filling: 1 teaspoon ground cinnamon
• Sweet potato filling: ¼ teaspoon ground nutmeg
• Sweet potato filling: ⅛ teaspoon ground ginger
• Sweet potato filling: ½ teaspoon salt
• Maple-pecan crumble: ¾ cup chopped pecans
• Maple-pecan crumble: ½ cup light brown sugar
• Maple-pecan crumble: ⅓ cup all-purpose flour
• Maple-pecan crumble: ½ teaspoon cinnamon
• Maple-pecan crumble: Pinch of salt
• Maple-pecan crumble: 4 tablespoons unsalted butter, softened
• Maple-pecan crumble: 1 tablespoon pure maple syrup

Instructions

1. Preheat the oven to 350°F and lightly butter a 2-quart casserole or baking dish.
2. In a large bowl, mix the mashed sweet potatoes, melted butter, maple syrup, brown sugar, milk, vanilla, cinnamon, nutmeg, ginger and salt until smooth.
3. Allow the mixture to cool slightly if it’s very hot, then mix in the beaten eggs until well combined.
4. Spoon the sweet potato mixture into the prepared dish and smooth the top.
5. Combine pecans, brown sugar, flour, cinnamon and salt. Work in the softened butter and maple syrup until crumbly. Sprinkle over the sweet potatoes.
6. Bake for 35–40 minutes, until the center is set and the topping is golden and fragrant. Let it rest for 10 minutes before serving.

A little Cozy Cabin secret: for an especially silky soufflé, bake the sweet potatoes rather than boiling them. Roasting keeps their flavor concentrated and gives the filling a naturally rich sweetness.