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Sweet Potato Soufflé in Orange Cups

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Sweet Potato Soufflé in Orange Cups with Cinnamon Pecans

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!

 

Sweet Potato Soufflé in Orange Cups with Cinnamon Pecans

A fun make-ahead recipe for your Thanksgiving buffet

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 in Orange Cups with Cinnamon Pecans

Sweet Potato Soufflé has been a family favorite for generations.

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.

 

Sweet Potato Soufflé in Orange Cups with Cinnamon Pecans

Enjoy!

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Sweet potato casserole served in orange cups and topped with sugared pecans

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5 from 1 vote

Sweet Potato Soufflé in Orange Cups with Cinnamon Pecans

Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Yield: 8
Course: Side Dish
Author: Tricia
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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!

Ingredients

  • 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

Instructions

  • 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°F.
  • 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°F for 30 minutes. Remove from the oven and top with the cinnamon pecans. Serve warm or room temperature.

Recipe Notes

  • Flash freeze the orange pulp to use in smoothies
  • The cinnamon sugar pecans can be made ahead and stored in an airtight container
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 219kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 43mg | Potassium: 364mg | Fiber: 4g | Sugar: 19g | Vitamin A: 8370IU | Vitamin C: 38mg | Calcium: 63mg | Iron: 1mg

 

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.

Thanks so much for stopping by!  Tricia

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23 Comments

  1. Susan says

    Hi Tricia. Catching up here after returning from a short trip recently 🙂 How beautiful these sweet potato souffles look. I’m not happy that winter is just around the corner but the good news is citrus season is here. What a great idea for Thanksgiving or Christmas!

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  6. Betty says

    I love sweet potatoes in any form, and individual servings of anything are so appealing to me. 🙂 These look so pretty in their orange cups, and sound so delicious. Perfect for Thanksgiving or any time! Every year I tell myself that I’m going to get my shopping done early. I just wish I’d listen!

    reply to this comment >

  9. Monica says

    This is gorgeous…just love that beautiful pop of orange color and I can picture how amazing they would look at the Thanksgiving table. Sweet potato souffle sounds delicious all in itself. I’m sure your family has to be happy with this!

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