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Free up oven space with this simple, delicious, beg for more, Crock pot Sweet Potato Soufflé recipe!
I love hosting holiday meals at our house but we always run into the same problem every year because of the elaborate menu my husband and I plan out: we run out of oven space! Rather than give up on the items we love to have at every special holiday meal, I’ve worked out ways to free up space in my oven but still allow me to have the same holiday staples! I use my crock pot!! In addition to using my crock pot for my Ham, I also plan out and follow a very specific cooking schedule which I have in my Thanksgiving eBook here so I don’t forget the rolls in the oven!
I have to admit, I was a crock pot hater for many many years! I only ever cooked chili or ribs in my crock pot. But in recent years, I’ve started incorporating it into my holiday meals because I simply do not have enough oven space to cook everything that I wish to serve my guests. I can honestly say that it is the best thing I’ve done because everything ends up being served on time, the food is still hot and in all honestly I have less dishes to wash at the end of the day! My other favorite holiday hack is cooking my ham in the crock pot!
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This sweet potato soufflé recipe comes from one of my long-term care residents when I worked in Georgia. In fact, I blogged about it back in 2012! My mom always made a sweet potato dish at every holiday and I have to be honest, I never liked them…this recipe for sweet potato soufflé is the very first time I liked sweet potatoes…and is now a staple at every holiday meal in my house!
Sweet Potato Soufflé
Grab enough sweet potatoes to make 3 cups
Peel, slice and dice ’em up!
Add to your crock pot. I use my large crock pot with locking lid for this recipe.
Fill with water – just enough water to cover the potatoes. Cook on high for 3 hours or until tender
Remove from crock pot and strain in strainer **see note below called Oven Alternative
Add sugar and eggs
Sweet Potato Soufflé Topping
In a separate bowl, combine soufflé topping and spread over the top of the potatoes.
Rough chop with a large knife fresh pecans and sprinkle over top the potatoes. Cook on high in crock pot for another hour
Enjoy and serve!
When you strain the potatoes, rather than placing them back in the crock pot you can place them into a 9×12 baking dish, follow the rest of the directions listed, but then cook in the oven for the remainder of time. (Bake at 350 degrees for 20-25 minutes).
- 3c cooked mashed sweet potatoes
- 1c sugar
- 3 eggs slightly beaten
- ½stick olio
- ½c milk
- 1t vanilla
- 1c light brown sugar
- ½c self rising flour
- ½stick olio
- 1c chopped nuts
- Preheat oven to 350 degrees
- Combine all ingredients, pour into buttered 9×13 dish and top with:
- Melt olio add other ingredients, mix by hand, put on top of sweet potato mixture
- Bake at 350 until topping is light brown – 20-25 min
- *Self rising flour = if all you have is all purpose: for each cup of APF add ½tsp baking soda + ½ tsp salt – mix
- What you need for this recipe= ½c flour, ¼tsp salt, ¾tsp baking soda
I hope you enjoy this as much as my family does!
Happy Holiday Cooking!!