Sweet Potato Souffle is a simple and delicious dish that is full of flavor! With a delicious pecan brown sugar topping and smooth sweet potato filling, you will want to make this every Thanksgiving!
What you need for sweet potato souffle:
- Souffle: Sweet Potatoes, Butter, Eggs, Brown Sugar, White Sugar, Vanilla, Heavy Cream (or whole milk), Salt
- Streusel Topping: Pecans, Brown Sugar, Flour, Butter, Cinnamon, Salt
What is the difference between a casserole and a souffle?
Souffles are often lighter in texture compared to a casserole which tends to be more dense.
- If you are making your own puree, check out how to tell if your sweet potatoes are good to use!
- If you don’t want to cook your sweet potatoes you can puree candied sweet potato, or candied yams. You will need about 4 cups of sweet potato puree.
How to make sweet potato puree:
- Preheat oven to 425°F. Wash and dry a medium-large sized sweet potato.
- Using a fork poke holes in the sweet potatoes then place on a foil lined baking sheet.
- Bake in oven for 45-60 minutes or until fully cooked and squishy. 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?
- Add pureed sweet potato to a large bowl. Stir in eggs, brown sugar, white sugar, vanilla, milk, and salt.
- Place in greased baking dish.
- Mix together the streusel topping.
- Then sprinkle evenly over sweet potato filling. Bake until slightly browned on top and cooked.
- Serve immediately.
This can be caused by not adding eggs or by not cooking the sweet potatoes enough before mashing them.
Partially. You can make the sweet potato puree and filling, place in baking dish then cover and refrigerate. Before baking the next day, allow it to come to room temp, sprinkle with streusel, then bake according to instructions.
Allow souffle to come to room temp, cover with foil (the topping doesn’t burn), and bake in a preheat 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.
Watch how to make this recipe!
Sweet Potato Souffle
- 5 medium sweet potatoes* 3-4 lbs.
- 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 of salt
- 1 cup chopped pecans
- 1 cup brown sugar
- ½ cup flour
- ¼ cup unsalted butter softened*
- ½ teaspoon ground cinnamon
- Pinch of salt
- 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.5 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 or whole milk, Pinch of 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 sweet potato.1 cup chopped pecans, 1 cup brown sugar, ½ cup flour, ¼ cup unsalted butter, ½ teaspoon ground cinnamon, Pinch of salt
- Bake until slightly browned and cooked, approximately 40 minutes. Remove from oven, let sit for 5 minutes, then serve.
- *Canned Sweet Potatoes- If you don’t want to cook your sweet potatoes you can puree candied sweet potato, or candied yams. You will need about 4 cups of sweet potato puree. Also keep in mind that candied sweet potatoes/yams will cause the dish to be sweeter.
- *You can also puree the sweet potatoes in a food processor.
- *Butter: If using salted butter omit the salt