Sweet Potato Soufflé in Orange Cups with Cinnamon Pecans – A light fluffy sweet potato filling flavored with fresh squeezed orange juice, topped with cinnamon sugar pecans and baked in an orange cup – a lovely side dish for your holiday buffet table!
Can you believe it’s November already? We had a bunch of trick-or-treaters last night, in fact I tried to keep a close count and came up with 201 children. That doesn’t include adults. I have to sit outside because there’s not enough time to come in and out the door. I ran out of candy and was inside by 8:00 p.m. We live in a neighborhood that’s in a rural area so they bring in van loads of kids from all over. Busy night!
And, can you believe we’ll celebrate Thanksgiving in a few weeks? I think I mention this every year around this time – but it still holds true today … my family gets upset if I try to change the Thanksgiving menu or even tweak an old recipe. They actually give me ‘grief’ all year long and surprisingly the subject comes up fairly often. So just to freak them out a little, I’m going to make Sweet Potato Soufflé in Orange Cups with Cinnamon Pecans for the holidays! My mother made these and served them at a reception after our wedding 30 years ago, and I still remember how pretty they were and how great they tasted. Besides I just love anything cooked in individual servings and cups. These make a gorgeous presentation on the holiday buffet and you can easily customize your family favorites by topping some with pecans and others with marshmallows. You’re sure to please even the pickiest guest (haha – who am I kidding – I’ll get in trouble for these!) I can’t help myself – I’m a food blogger!
Sweet potato soufflé has been around forever. This is not actually a true soufflé but that’s what my mom and mother-in-law called it. My mother-in-law used a corn flake topping but it is more like a dessert than a side. I cut down the sugar a good bit and the butter too. Feel free to increase them both a little if your family will notice.
Thanks for PINNING!
Let’s be cooking friends! When you try our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. Also, if you’re on Pinterest feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!
If you love sweet potatoes you might also like this Praline Sweet Potato Pie. This is a dreamy combination of crunchy pecans, brown sugar, buttery caramel and soft maple-infused mashed sweet potatoes. Click HERE to get the recipe for Praline Sweet Potato Pie.
- 2 medium sweet potatoes
- 1 large egg
- 3 tablespoons unsalted butter
- ¼ cup whole milk
- ⅓ cup granulated sugar
- 2 tablespoons orange juice, fresh squeezed
- ¼ teaspoon pure vanilla extract
- 4 oranges
- for the topping:
- ½ cup pecans
- 1 tablespoon super fine granulated sugar
- ½ teaspoon ground cinnamon
- ½ tablespoon unsalted butter
- pinch good sea salt
- To make the pecans place a medium size non-stick skillet over medium heat. Melt ½ tablespoon unsalted butter in the skillet and add the pecans. Toss to coat. Combine 1 tablespoon sugar with ½ teaspoon cinnamon and sprinkle over the buttered pecans. Turn down the heat to medium-low and cook stirring constantly until the sugar melts and the pecans become shiny. This should only take a few minutes. Sprinkle with sea salt an place the sugared pecans on a parchment lined baking sheet to cool. Set aside.
- Peel the sweet potatoes and cut each into three equal pieces. Place the potatoes in a medium saucepan and cover with water. Heat on medium-high until they come to a boil. Reduce heat to maintain a simmer and cook until fork tender, 15- 20 minutes.
- Preheat oven to 350 degrees.
- In a one cup measure, whisk together the milk and egg. Set aside.
- Cut the oranges in half and scoop out the pulp and juice. (I used a grapefruit spoon) Reserve 2 tablespoons of the orange juice to add to the potatoes. Slice off a tiny portion of the bottom of each orange half to help it sit flat without tipping over. You don't need to trim very much. Place the orange halves on a parchment lined baking sheet.
- Drain the cooked sweet potatoes. Off-Heat, put 3 tablespoons of butter in the still hot pan and cover with the drained potatoes. Add the vanilla, ⅓ cup sugar, orange juice and the milk/egg mixture. Using a hand mixer beat on low until blended. Divide the mixture between the 8 orange halves. You may have a little left over and if so, scoop into a small ramekin coated with cooking spray bake with the oranges.
- Bake at 350 degrees for 30 minutes. Remove from the oven and top with the cinnamon pecans. Serve warm or room temperature.
The cinnamon sugar pecans can be made ahead and stored in an airtight container
Have you started your holiday shopping yet? I don’t usually start until after Thanksgiving – but I better starting making a plan. Thank you so much for stopping by! I hope you have a wonderful week!