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!
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!
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 pureed sweet potatoes into a baking dish, them make the streusel topping. For the streusel, combine butter, brown sugar, flour and pecans in a bowl until a crumble forms. Sprinkle the crumble over the potato puree, them bake until the souffle is golden brown. Serve immediately and enjoy!
How to cook sweet potatoes
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 sheet pan. Cook at 400 degrees for 1 hour or until potatoes are tender. Cut the potatoes in half, then scoop out the flesh with a spoon and place it in the food processor. You can also boil chunks of peeled sweet potatoes for 20 minutes or until tender. Drain, then use in the recipe.
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.
- 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.
- No fresh sweet potatoes on hand? Canned sweet potatoes will work, just make sure they don’t contain any added sugar. If your canned sweet potatoes do contain sugar, you’ll need to reduce the amount of sugar in the filling.
What is the difference between a casserole and a souffle?
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.
Sweet potato souffle 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 pumpkin pie spice 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 side dishes to try
- Broccoli Mac and Cheese
- Candied Sweet Potatoes
- Creamed Corn
- Roasted Green Beans
- Crock Pot Mashed Potatoes
Sweet Potato Souffle Video
Sweet Potato Souffle
- 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
- 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.