Dad Whats 4 Dinner

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Maple Pecan Sweet Potato Skillet Soufflé

by 38 Comments

For a twist, this Thanksgiving, turn your sweet potato casserole into a Maple Pecan Sweet Potato Skillet Soufflé and it bakes it in a cast iron skillet. Like many dishes on Thanksgiving, it is hard to tell if they are a dessert or a side.

For a twist this Thanksgiving turn your sweet potato casserole into a Maple Pecan Sweet Potato Skillet Soufflé and it bakes it in a cast iron skillet.

The dishes are disguised by names like pretzel salad, pineapple salad, Watergate salad and sweet potato casserole. I don’t know about you but those salads are about as close to being healthy as bacon is to being a heart-healthy food.

Don’t get me wrong I love all of these dishes. I think our ancestors, mainly from the 1950’s, decided it sounded better to call these salads and side dishes. Probably because the dessert table was already full.

.For a twist this Thanksgiving turn your sweet potato casserole into a Maple Pecan Sweet Potato Skillet Soufflé and it bakes it in a cast iron skillet.

Well, I am not hiding anything with this Maple Pecan Sweet Potato Skillet Soufflé. I am happy to serve it on the table with the green bean casserole and the stuffing, but it would also be just as happy sitting alongside pumpkin and pecan pies.

Either way, this Maple Pecan Sweet Potato Skillet Soufflé is an awesome way to get your healthy dose of sweet potatoes this Thanksgiving.

For a twist this Thanksgiving turn your sweet potato casserole into a Maple Pecan Sweet Potato Skillet Soufflé and it bakes it in a cast iron skillet.

Sweet Potato Skillet Souffle
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Maple Pecan Sweet Potato Skillet Soufflé
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
This Maple Pecan Sweet Potato Skillet Soufflé is the perfect dessert disguised as a side dish for Thanksgiving!
Course: Side
Cuisine: American
Author: Quinn Caudill
Ingredients
Sweet Potato Soufflé:
  • 3 pounds sweet potatoes peeled and cubed
  • 4.5 ounces evaporated low fat 2% milk about 1/2 cup
  • 1/4 cup heavy cream
  • 2/3 cup brown sugar packed
  • 5 Tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp orange zest
  • 2 eggs beaten
  • Salt and fresh ground pepper
  • 1 cup mini marshmallows
Pecan Topping:
  • 1 cup pecans chopped
  • 3 tbs butter
  • 2 tbs firmly packed brown sugar
  • 1 tbs maple syrup
Instructions
  1. Preheat the oven to 350°F
  2. Bring a large pot of water to a boil over medium-high heat.
  3. Add the sweet potatoes and cook until tender, 15 to 20 minutes.
  4. Remove from heat, drain well.
  5. Transfer to a large mixing bowl. Mix on medium low to mash.
  6. Add the evaporated milk, heavy cream, brown sugar, melted butter, vanilla, cinnamon, orange zest, beaten eggs, and salt and pepper to taste.
  7. Mix together until smooth.
  8. Fold in mini marshmallows, set aside.
  9. Melt 3 tbsp butter in an 8 inch cast iron skillet over medium-high heat.
  10. Add pecans and toast for 2 minutes.
  11. Stir in brown sugar and maple syrup. Heat until sugar is melted and pecans are coated about 1 minute.
  12. Remove from heat.
  13. Pour in reserved sweet potato soufflé mixture and smooth out.
  14. Sweet Potato Skillet Souffle
  15. Bake 1 hour or until a toothpick inserted comes out clean.
  16. Allow to cool for 5 minutes.
  17. Dust the souffle with powdered sugar. Carefully invert souffle onto a serving platter.
  18. Serve warm
Recipe Notes

First published by Quinn Caudill for dadwhats4dinner.com © 2015

If you do not have a cast iron skillet, use a nonstick ovenproof skillet. If you have neither place melted butter, pecans, brown sugar and maple syrup in the bottom of a 2-quart baking dish. Pour in sweet potato mixture and bake as directed.

What is your favorite Thanksgiving Salad or Side Dish?

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For a twist this Thanksgiving turn your sweet potato casserole into a Maple Pecan Sweet Potato Skillet Soufflé and it bakes it in a cast iron skillet.

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About Quinn Caudill

"Quinn is the author, photographer and recipe designer over at DadWhats4Dinner. He enjoys cooking for family and friends and being creative in the kitchen. He makes ordinary everyday food extraordinary. He lives just north of Cincinnati with his wife of 24 years, three kids and three cats. His kids have well-developed palates and his youngest daughter is now working with him on the blog creating recipes for her own page "Cooking with Ella". Follow him on: Facebook, Pinterest, Twitter or Instagram."

Comments

  4. Jennifer | The Deliberate Mom says

    Oh my goodness, this looks and sounds absolutely scrumptious! We already had our thanksgiving, but I may try this for Christmas.

    Pinning to my Deliberate FOOD board.

    Thanks for sharing (and for linking up to the #SHINEbloghop).

    Wishing you a lovely day.

    Reply

    • Quinn Caudill says

      Thanks Jennifer for stopping by and sharing. It is a very tasty dish that was surprisingly not to sweet I host a link up tonight (#Throwback Thursday) if you would like to stop by and share.

      Reply

  7. Loretta says

    Welcome to Fiesta Friday Quinn and thanks so much for bringing this delectable dessert/side. You’re right it would do well with both. Love the colors and the crunch, it would definitely grace any Thanksgiving table. Sweet potato is becoming quite popular now, so you’re definitely ahead of the game. Have a wonderful weekend. 🙂

    Reply

  8. polianthus says

    well healthy it isnt but it does look very scrumptious and you have declared that ti’snot particularly healthy BUT – on the bright side, it’s got nuts (very good for you) maple syrup (maybe not so much but at least it’s not corn syrup) and other than that all healthy ingredients in it, so it’s not that bad! yum!

    Reply

    • Quinn Caudill says

      Actually it really isn’t that bad for you and not overly sweet. Lots of healthy sweet potatoes and pecans are very good for the heart. It also uses low-fat 2% evaporated milk. But I wasn’t going for healthy, it is Thanksgiving after all! Have a Happy Thanksgiving.

      Reply

    • Quinn Caudill says

      I have a very strange foodie brain. I just love to create recipes that are easy and my family will like. Stop on by if you are close. We always have room. Happy Thanksgiving.

      Reply

  15. Winnie says

    Wowwww
    These such a fantastic and unique dessert!
    We normally don’t use sweet potatoes for desserts here, but it looks sooooooo good that I’d love to try it.
    I’m saving the recipe
    Thanks!

    Reply

  16. thebetterbaker11 says

    Great day in the morning! I am swooning over this gorgeous dish. I just got a new cast iron skillet and have been dying to bake in it. Bingo! Thanks so much for sharing with us at Weekend Potluck. This is a real winner I’d say.

    Reply

  21. sammyapproves says

    My family would love this! Sweet potatoes are the best part of Thanksgiving. Thanks for joining the Family Joy Link Party!

    Reply

Trackbacks

  1. […] This year for Thanksgiving my son wanted me to go a more traditional route and not add any strange ingredients to my stuffing. So I was at my local Meijer the other day and decide to pick up my ingredients for this years stuffing.  To make him happy I decided to stick with a traditional Sausage Cornbread Stuffing from a recipe I found on Jimmy Dean® website. I decided to go with Jimmy Dean® Premium Pork Roll Sausage, regular flavor, for the base to my recipe. Jimmy Dean®  offers many varieties of premium roll sausage including regular, sage, country mild and hot. The sausage was easily found it in the meat department at Meijer’s.To make my Sausage Cornbread Stuffing I baked my cornbread the day before to allow it get a little stale.When I was ready to assemble my sausage cornbread stuffing I first prepped my veggies. I then browned my sausage, in a large cast iron skillet, along with my celery and onion. While my sausage was browning I crumbled and toasted my day old corn bread for about 10 minutes. When the sausage veggie mixture was browned I removed it to a bowl with a slotted spoon. I then drained and wiped out the cast iron skillet.  In the bowl I mixed the sausage mixture with poultry seasoning, toasted cornbread, fresh parsley, chicken broth and the beaten egg. I returned the stuffing mixture to the cast iron skillet and baked for 45 minutes covered. Uncover and bake for another ten. The stuffing was moist with a crispy top and oh so good served alongside roasted turkey, Brussels sprouts and some of my Maple Pecan Sweet Potato Skillet Souffle. […]

    Reply

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