Sweet Potato Souffle w/Candied Maple Bacon Praline

Diane Atherton


Candied Maple Bacon took this sweet potato souffle over the top with flavor.

The hickory smoked bacon was sweet and crispy and added just the right about of flavor without over powering the potatoes. Perfect combination of flavors.

Hope you enjoy as much as we did!


★★★★★ 1 vote

8 to 10
30 Min


  • 5 large
    sweet potatoes about 2 lbs
  • 1 c
  • 3 large
    eggs beaten
  • 1/2 c
    butter, softened
  • 1/2 tsp
    vanilla extract
  • 1/2 c
    heavy cream (can use evaporated milk)

  • 1 c
    brown sugar
  • 1/2 c
    self rising flour
  • 1/2 c
    butter, softenend
  • 1 c
    pecans, chopped
  • 5 to 6 slice
    candied maple bacon, crumbled

  • 5 to 6 slice
    hickory smoked bacon
  • 2 tsp
    brown sugar
  • 1/4 c
    pure mable syrup

How to Make Sweet Potato Souffle w/Candied Maple Bacon Praline


  1. FOR SOUFFLE: Bake sweet potatoes if using fresh. Once tender, peel and mash. Combine all ingredients and mix thoroughly. Pour into a greased 8x11 inch-baking dish.
  2. FOR PRALINE TOPPING: Combine topping ingredients. Dab over casserole.
  3. Bake at 350 degrees for 30 to 40 minutes.

    Heat oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes to 1 hour.
    Preheat oven to 350 degrees.

    Line a baking pan with foil and spray with PAM or grease.

    Lay strips of bacon in pan.

    Combine syrup and sugar; mix until sugar is somewhat liquid. Brush mixture on both side of the bacon.

    Bake for about 30 minutes until bacon is brown and crisp.

    Cool and crumble.

Printable Recipe Card

About Sweet Potato Souffle w/Candied Maple Bacon Praline

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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