This sweet potato souffle is a creamy blend of sweet potatoes and spices topped with a brown sugar and pecan streusel. An easy and elegant side dish that’s perfect for the holidays and always gets rave reviews!
When I’m entertaining I look for dishes that feed a crowd and look impressive. Some of my favorite side dish recipes include cranberry Jello salad, hashbrown casserole, slow cooker mac and cheese, corn casserole, hasselback potatoes and this decadent sweet potato recipe.
Sweet potato casserole is great and all, but have you ever tried a sweet potato souffle? It’s a similar concept, except that the sweet potatoes are pureed into a super creamy mixture that adds great texture. Best of all, this dish can be made in advance! This recipe pairs perfectly with a dry brined turkey or baked ham for the ultimate Thanksgiving dinner. Be sure to add a Thanksgiving salad to the menu too, and don’t forget pumpkin meringue pie for dessert!
Table of Contents
Sweet Potato Souffle Ingredients
- Sweet Potatoes: I recommend using orange fleshed sweet potatoes such as the Garnet or Jewel varieties for the best flavor and a striking orange color.
- Sugar: Granulated sugar adds sweetness to the souffle.
- Salt: A pinch of salt helps to enhance the flavor of this dish.
- Vanilla Extract: Choose pure vanilla extract for the best results. Imitation vanilla is not a good substitute.
- Large Eggs: The eggs help to bind the potato mixture together as it bakes.
- Cinnamon: Check to make sure your jar of cinnamon is fresh before you use it! Expired spices lose a lot of their potency. You can also use pumpkin pie spice instead of cinnamon.
- Butter: This recipe works with both salted and unsalted butter.
- All Purpose Flour: Flour is crucial component to bind the streusel topping. Gluten free flour may be used if needed.
- Pecans: Pecans add a great crunch to this dish! Try using candied pecans for extra flavor.
How Do You Make Sweet Potato Souffle?
Place cooked sweet potatoes in a food processor along with sugar, eggs, butter, cinnamon and vanilla extract. Puree the mixture until smooth. Place the the mashed sweet potatoes into a baking dish, them make the streusel topping. For the streusel, combine melted butter, brown sugar, flour and pecans in a large mixing bowl until a crumble forms. Sprinkle the crumble topping over the potato puree, them bake until the souffle is golden brown. Serve immediately and enjoy!
Tips For The Perfect Souffle
- I find that a food processor produces the best results for this sweet potato casserole. If you don’t have a food processor, try using a blender, a food mill or an electric hand mixer to mash your potatoes.
- This souffle can be assembled up to one day before you plan to bake it. Cover your baking dish with aluminum foil and store in the fridge until you’re ready to eat. You will need to add a little more bake time to compensate for starting with a cold dish.
- No fresh sweet potatoes on hand? Canned sweet potatoes will work, just make sure they don’t contain any added sugar. If your canned yams do contain sugar, you’ll need to reduce the amount of sugar in the filling.
Quick Tip
Leftovers will stay fresh in the fridge in an airtight container for up to 3 days.
Recipe FAQs
This recipe calls for cooked sweet potatoes, which can be roasted, boiled or steamed. I prefer to roast my potatoes. For this technique, prick whole potatoes with a fork, then place them on a baking sheet. Cook at 400 degrees for 1 hour or until potatoes are fork tender. Cut the potatoes in half, then scoop out the flesh with a spoon and place it in the food processor. Discard the peels. You can also boil chunks of peeled sweet potatoes for 20 minutes or until tender. Drain, then use in the recipe.
The main difference between a souffle and a casserole is that souffles tend to have a lighter texture and are leavened by egg whites. For this particular dish, the difference between a sweet potato casserole and a souffle is in the texture of the potatoes. A sweet potato souffle has a very smooth texture, whereas a casserole has a chunkier texture and the potatoes are often mashed by hand.
FOLLOW ME
Flavor Variations
This souffle is delicious as-is, but you can change up the flavors to customize it to your tastes.
- Filling: Amp up the flavor by adding minced ginger, orange zest, maple syrup, nutmeg or allspice to the sweet potato layer.
- Nuts: Swap out the pecans for diced almonds or walnuts.
- Topping: Add an extra layer of sweetness with a handful of mini marshmallows.
While this sweet potato souffle is a classic holiday offering, you really can make it year round! It’s a classic that never goes out of style.
More Great Side Dish Recipes
Broccoli Mac and Cheese
25 mins
Candied Sweet Potatoes
55 mins
Creamed Corn Recipe
35 mins
Roasted Green Beans
30 mins
Crock Pot Mashed Potatoes
4 hrs 20 mins
Sweet Potato Souffle Video
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Sweet Potato Souffle
Ingredients
- 3 cups cooked sweet potatoes cut into 1 1/2 inch pieces
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 teaspoon cinnamon
- 12 tablespoons butter melted, divided use
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped pecans
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat a 9″ square pan or 2 quart casserole dish with cooking spray.
- Place the sweet potatoes, granulated sugar, salt, vanilla extract, eggs, cinnamon and 6 tablespoons of butter in the bowl of a food processor.
- Puree until smooth.
- Spoon the sweet potato mixture into the prepared dish in an even layer.
- In a medium bowl, mix together the remaining 6 tablespoons of butter, brown sugar, flour and pecans.
- Sprinkle the brown sugar mixture over the sweet potatoes.
- Bake for 30-40 minutes or until sweet potatoes are hot and topping is lightly browned. If your topping browns too quickly, you can cover your dish with foil to complete the bake time.
- Let sit for 10 minutes, then serve.
Notes
- I find that a food processor produces the best results for this sweet potato casserole. If you don’t have a food processor, try using a blender, a food mill or an electric hand mixer.
- This souffle can be assembled up to one day before you plan to bake it. Cover your baking dish with foil and store in the fridge until you’re ready to eat. You will need to add a little more bake time to compensate for starting with a cold dish.
This was simply DELICIOUS! So smooth and yummy. This will be my go to sweet potato soufflé from now on. Thank you for sharing this recipe
Made this the first time for Thanksgiving.
Everyone raved about it, I did have an accident when adding the cinnamon the lid came off and a bit more cinnamon was used, but that just added to the wonderful flavor. Have already given this recipe to several friends.
I like it because there is no pineapple and the sweet potatoes are so creamy.
I did use a slow cooker on medium for a couple of hours then lowered to low or warm. There was only a small dish of leftover so that’s always a good sign.
I used gluten free flour and duck eggs.
I will be making this for Christmas by request.
Super easy and tasty! We used GF flour and it turned out great!!
I love the light texture of this dish – and so tasty, too. Thanks for the recipe!
Wow this recipe is so good and fluffy I can’t wait to make it again
This is so so GOOD. Made this last weekend and can’t wait to make again on Thanksgiving. The pecans add the perfect amount of crunch
Sweet potato fan here! We have them at least twice a week. This recipe is fantastic- brown sugar, pecans, and sweet potatoes are so yummy together. Perfect for any night of the week and usually expected on our Thanksgiving table.
Side dishes that are able to make a day ahead are such a lifesaver especially during the holidays. This looks amazing!
Love this recipe. The sweet potato souffle is light and flavourful and the topping provides such a great texture contrast. A holiday favourite!
This looks so good! Can’t wait to try it.
We tested this out to see if it would be good for Thanksgiving and all we can say is wow…it was amazing!
This is really perfect!! I can’t wait to make it again!
The perfect Thanksgiving staple. Honestly, Thanksgiving cannot come soon enough! Totally adding this to our menu!
Oh my goodness, this sweet potato souffle is amazing! I bet it tastes incredible!! YUM!
Yummy! This looks so delicious and tasty! I can’t wait to give this recipe a try!
This sweet potato souffle couldn’t look any more perfect!
Makes for the perfect fall dish. Everyone will love it!