Sweet Potato Souffle With Coconut-Hazelnut Streusel Recipe
Give your Thanksgiving table an extra delicious touch with your new favorite sweet potato dish. Topped with a crumbly, perfectly spiced coconut-hazelnut streusel, this delicate and airy sweet potato souffle features fresh, bright orange zest and real maple syrup for the ultimate holiday side dish.
How to Make the Best Sweet Potato Souffle With Coconut-Hazelnut Streusel
This elegant sweet potato souffle with coconut-hazelnut streusel transforms a classic holiday side dish into something truly special. The combination of sweet potato purée lightened with egg whites creates an impossibly airy and delicate texture that’s worlds away from dense casseroles.
What makes this dish stand out is the perfectly balanced topping—a crumbly, buttery streusel studded with shredded coconut and chopped hazelnuts, with warm spices that complement the sweet potato base beautifully. The bright orange zest woven throughout adds a subtle citrus note that keeps the dish from feeling one-dimensional, while real maple syrup brings depth and complexity.
This is the kind of showstopping side dish that steals the spotlight at any Thanksgiving table. It’s elegant enough for a formal dinner but comforting enough that you’ll want to make it year-round.
Sweet Potato Souffle With Coconut-Hazelnut Streusel
Give your Thanksgiving table an extra delicious touch with your new favorite sweet potato dish. Topped with a crumbly, perfectly spiced coconut-hazelnut streusel, this delicate and airy sweet potato souffle features fresh, bright orange zest and real maple syrup for the ultimate holiday side dish.
Ingredients
Sweet Potato Souffle
Coconut-Hazelnut Streusel Topping
Instructions
Sweet Potato Souffle
- Cook the peeled and cubed sweet potatoes in salted water until very tender, about 15-20 minutes.
- Drain the sweet potatoes and transfer to a large bowl. Beat in the softened butter until smooth.
- In a separate bowl, whisk together the egg yolks, warmed heavy cream, orange zest, maple syrup, salt, vanilla, and cinnamon until well combined.
- Fold the egg yolk mixture into the sweet potato mixture until fully incorporated.
- In another bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the sweet potato mixture in two additions, being careful not to deflate the egg whites.
- Transfer the mixture to a greased baking dish.
Coconut-Hazelnut Streusel Topping
- In a medium bowl, combine the brown sugar, flour, shredded coconut, hazelnuts, cinnamon, ginger, and cayenne pepper.
- Cut in the softened butter with a fork or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the streusel mixture evenly over the sweet potato mixture.
- Bake at 350°F for 50 minutes, until the souffle is set and the topping is golden brown.
- Allow to cool for 10 minutes before serving.
Notes
- Use real maple syrup for the best flavor and texture.
- For best results, ensure all ingredients are at room temperature before beginning.
- The souffle can be made a few hours ahead and reheated gently before serving.