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 options include loaded 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!
Sweet Potato Souffle Ingredients
This recipe calls for sweet potatoes, granulated sugar, salt, vanilla extract, eggs, cinnamon, butter, brown sugar, flour and pecans.
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!
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.
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 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.
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
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.
Kris says
Super easy and tasty! We used GF flour and it turned out great!!
Renée says
I love the light texture of this dish – and so tasty, too. Thanks for the recipe!
Nancy says
Wow this recipe is so good and fluffy I can’t wait to make it again
MacKenzie says
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
Gina Abernathy says
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.
Jen says
Side dishes that are able to make a day ahead are such a lifesaver especially during the holidays. This looks amazing!
Julia Frey says
Love this recipe. The sweet potato souffle is light and flavourful and the topping provides such a great texture contrast. A holiday favourite!
Katie says
This looks so good! Can’t wait to try it.
Sandi says
We tested this out to see if it would be good for Thanksgiving and all we can say is wow…it was amazing!
Toni Dash says
This is really perfect!! I can’t wait to make it again!
Kerri says
The perfect Thanksgiving staple. Honestly, Thanksgiving cannot come soon enough! Totally adding this to our menu!
katerina says
Oh my goodness, this sweet potato souffle is amazing! I bet it tastes incredible!! YUM!
Beth says
Yummy! This looks so delicious and tasty! I can’t wait to give this recipe a try!
Erin says
This sweet potato souffle couldn’t look any more perfect!
Amanda says
Makes for the perfect fall dish. Everyone will love it!