Warm, airy, and subtly sweet, this Sweet Potato Souffle Recipe takes the comfort of traditional sweet potatoes and transforms them into a light, elegant side dish. With a creamy base and crunchy pecan streusel topping, it's sure to steal the spotlight on your holiday table.
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I've shared a number of sweet potato recipes in the past, including sweet potato pudding, sweet potato pie, sweet potato cupcakes, sweet potato rolls, and sweet potato biscuits, and I thought this time I'd share a delicious classic!
Why This Recipe Works
- Balanced - The sweetness from sugars is tempered by the natural earthiness of sweet potatoes and a pinch of salt.
- Creamy - The heavy cream (or milk) and butter help produce a smooth, silky texture.
- Contrast - The streusel topping of pecans, flour, and cinnamon gives crunchy contrast to the soft interior.
- Adaptable - It's forgiving enough that you can tweak sweeteners, dairy, or toppings without losing its essence.
What This Recipe Needs
Sweet Potatoes - The heart of the dish; mashed or pureed, they provide flavor, color, and substance.
Butter - Adds richness and helps bind together the filling with a smooth mouthfeel.
Eggs - Provide structure and help the soufflé set without collapsing.
Brown Sugar & White Sugar - Brown sugar gives depth and caramel notes; white sugar rounds out the sweetness.
Heavy Cream (or Whole Milk) - Makes the mixture smoother and creamier, preventing dryness.
Cinnamon - Infuses seasonal warmth and complements the sweet potato's flavor.
Pecans - Offer crunch, flavor, and a classic pairing with sweet potato.
Flour - Helps bind the streusel topping and gives it body.
Looking for more delicious holiday side dishes? Don't miss my favorite Thanksgiving Corn, Green Bean Casserole with Cream Cheese, Thanksgiving Dressing Recipe, Pumpkin Fluff Dip, and this delightful Thanksgiving Salad Fruit Salad.
Substitutions
- If you don't want to cook your sweet potatoes, you can puree candied sweet potatoes or candied yams. You will need about 4 cups of sweet potato puree.
- Use maple syrup or honey in place of some or all of the sugars for a more natural sweetness.
- Substitute half & half or lighter milk instead of heavy cream to reduce richness.
- Replace pecans in the topping with walnuts, almonds, or pumpkin seeds (for nut-free crunch).
How to Make Sweet Potato Puree:
- Step 1: Preheat oven to 425°F. Wash and dry a medium- to large-sized sweet potato. Using a fork, poke holes in the sweet potatoes, then place on a foil-lined baking sheet.
- Step 2: Bake in the oven for 45-60 minutes, or until fully cooked and tender. Let the sweet potato cool and then peel it. Put it in a food processor and blend until smooth, or mash with a potato masher.
How to Make Sweet Potato Souffle?
- Step 3: Add pureed sweet potato to a large bowl. Stir in eggs, brown sugar, white sugar, vanilla, milk, and salt.
- Step 4: Butter a baking dish and then add filling to the dish.
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- Step 5: Mix together the streusel topping. Then sprinkle evenly over the sweet potato filling.
- Step 6: Bake until slightly browned on top and cooked. Serve immediately.
Expert Tips
- Mash or process thoroughly - no lumps in the sweet potato ensure a silky finish. If you are making your own puree, check out how to tell if your sweet potatoes are good to use!
- Distribute topping evenly - so every bite gets crunch.
- Tent with foil if browning too quickly - protects the streusel without increasing cooking time.
- Serve slightly warm - the contrast of warm interior and crisp top is magical.
Variations
- Marshmallow-Topped Souffle - Add mini marshmallows on top near the end of baking for a gooey layer.
- Spiced Souffle - Add nutmeg, ginger, or pumpkin pie spice in both the filling and topping.
- Bourbon Pecan Souffle - Stir a splash of bourbon into the mash and drizzle a bit over the streusel.
- Coconut Cream Souffle - Use coconut milk or cream and top with toasted coconut flakes for a tropical twist.
Frequently Asked Questions
Ensure your sweet potatoes are thoroughly cooked and well mashed, and be sure to include the eggs and proper ratio of dairy to bind the mixture.
Partially. You can make the sweet potato puree and filling, place it in a baking dish, then cover and refrigerate. Before baking the next day, allow it to come to room temperature, sprinkle with streusel, then bake according to instructions.
Allow soufflé to come to room temp, cover with foil (the topping doesn't burn), and bake in a preheated 350F° oven for 10-15 minutes, or until warmed through.
Store covered or in an air tight container in the refrigerate. Eat within 3-5 days.
Soufflés are often lighter in texture compared to a casserole, which tends to be denser.
More Related Recipes
If you like this recipe, make sure to check out my easy Thanksgiving Recipes like my mandarin orange salad, pecan pie brownies recipe, banana pudding, sweet potato pumpkin pie, and this delicious pecan pie cookie!
If you like this recipe, make sure to give it a 5-star review and leave a comment down below!
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Video
Sweet Potato Souffle Recipe
Ingredients
- 3-4 lbs medium sweet potatoes* 2-4 sweet potatoes
- ½ cup unsalted butter softened*
- 2 large eggs
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ cup heavy cream or whole milk
- Pinch salt
Streusel Topping
- 1 cup chopped pecans
- 1 cup brown sugar
- ½ cup flour
- ¼ cup unsalted butter softened*
- ½ teaspoon ground cinnamon
- Pinch salt
Instructions
- Preheat oven to 425°F.
- Rinse and pat dry sweet potatoes. Poke each one with a fork several times. Bake on a foil-covered baking sheet in the oven for 45-60 minutes or until they can be easily pierced with a knife. They should be soft and squishy.3-4 lbs medium sweet potatoes*
- Remove from oven and allow to cool enough to handle. Peel the sweet potatoes, placing the flesh into a large mixing bowl.
- Mash sweet potatoes until smooth. * Then add the butter, eggs, brown sugar, white sugar, vanilla, milk, and salt. Stir until combined.½ cup unsalted butter, 2 large eggs, ½ cup brown sugar, ¼ cup granulated sugar, 2 teaspoons vanilla extract, ½ cup heavy cream, Pinch salt
- Preheat oven to 350°F.
- Grease a 2 ½ quart baking dish with extra butter or nonstick cooking spray. Place the sweet potato mixture into the prepared baking dish.
- In a bowl, combine the pecans, brown sugar, flour, butter, cinnamon, and salt until combined. Sprinkle mixture evenly over the sweet potato.1 cup chopped pecans, 1 cup brown sugar, ½ cup flour, ¼ cup unsalted butter, ½ teaspoon ground cinnamon, Pinch salt
- Bake until slightly browned and cooked, approximately 40 minutes. Remove from oven, let sit for 5 minutes, then serve.
Notes
- *Canned Sweet Potatoes- If you don't want to cook your sweet potatoes, you can puree candied sweet potatoes or candied yams. You will need about 4 cups of sweet potato puree. Also, keep in mind that candied sweet potatoes/yams will make the dish sweeter.
- *You can also puree the sweet potatoes in a food processor.
- *Butter: If using salted butter, omit the salt
Lisa says
Love this side dish so much! It's perfect for Thanksgiving!