Sweet Potato Praline Soufflé

12 servings Prep: 30 m Cook: 1 h 20 m Total: 1 h 50 m Intermediate
5.0/5 (2)
Sweet Potato Praline Soufflé
Sweet potatoes go really well with the pralines in this sweet soufflé. Baked until tender, then whipped with butter, condensed milk, cane syrup, and citrus before being folded with crushed pralines, pecans, and raisins for a decadent holiday side dish.

Ingredients

12 servings
  • 6 lbs sweet potatoes
  • 1 tbsp cane syrup
  • 1/3 cup fat-free sweetened condensed milk
  • 2 sticks butter, softened
  • 2 tbsp light brown sugar
  • 1/2 orange, juiced
  • Zest from 1 lemon
  • 1/2 lemon, juiced
  • 1/4 tsp cinnamon sugar
  • Pinch of ground nutmeg
  • 1 cup raisins
  • 2 cups chopped pecans
  • 8 ounces pralines, crushed

Step-by-Step Instructions

  1. Bake sweet potatoes in a preheated 350 degree oven for about one hour until tender when pierced with a fork.
  2. Peel the sweet potatoes. In an electric mixer, combine potatoes, cane syrup, condensed milk, butter and brown sugar. Add the orange juice, lemon zest and lemon juice. Blend thoroughly with the paddle attachment until smooth.
  3. Add the cinnamon sugar, nutmeg, raisins, and pecans and stir.
  4. Remove the bowl from the mixer and add the pralines; fold gently to combine.
  5. Transfer mixture to a glass baking dish. Bake in a preheated 350 degree oven for 20 minutes.

Common Problems and Solutions

Q: Can I make this ahead of time?

A: Yes, you can prepare the mixture up to the point of the final baking, cover and refrigerate for up to 24 hours. Bring to room temperature for 30 minutes before the final 20-minute bake.

Q: Why did my soufflé turn out watery?

A: Make sure your sweet potatoes are fully baked until tender and that you've allowed them to cool slightly before peeling. Excess moisture can make the mixture runny. Also, don't overmix after adding the pralines—gentle folding is key.

Q: Can I use store-bought pralines?

A: Absolutely. If you don't have homemade pralines on hand, store-bought work perfectly. Just make sure they're crushed into bite-sized pieces so they distribute evenly throughout the dish.

Tips and Techniques

Fold the crushed pralines in gently at the end to keep some texture and prevent them from completely dissolving into the mixture. The citrus brightens up the sweetness and keeps this dish from being cloying. If you want to make it extra special for the holidays, top with meringue as suggested in the notes and broil until golden.

Ingredient Substitutions

  • pralines: toffee bits or caramelized pecans
  • cane syrup: dark corn syrup or sorghum syrup
  • fat-free sweetened condensed milk: regular sweetened condensed milk
  • raisins: dried cranberries or chopped dates

Equipment Needed

  • Electric mixer with paddle attachment
  • Glass baking dish
  • Fork for testing doneness
  • Mixing bowls

Historical Context

Sweet potato casseroles are a Southern holiday tradition, and Louisiana cooks elevate them with pralines—the iconic Creole candy made from pecans and sugar. This recipe bridges the gap between side dish and dessert, which is very much in the Louisiana spirit where the line between savory and sweet is delightfully blurred.